Wednesday 22 August 2007

Mung Bean Pastry

tau sa piah


references: mykitch3n.blogspot.com
references:preciousmoments66.blogspot.com

make 35 pieces


Filling:

1 1/2 cup skinned mung beans -soaked for 2-3 hrs, steamed and blended( 2nd attempt, i used green mung bean & boiled, drain, left to dry overnight & blended)
6 tbsp cooking oil
2 bulb shallot-chopped
1 cup sugar
1 tsp salt
1 tsp grated orange grind

  1. Add sugar, salt the mashed beans.
  2. Heat oil, fry the shoots till lightly brown and fragrant
  3. Pour in the bean mixture. Fry till mixture become dry and able to form into a ball. Divide filling to 25g ball size.

Dough A:
230g flour
110g oil

Dough B:

460g flour
220g oil
180g water
1 tsp vinegar
  1. Mix A, (rest dough for 30 mins, sealed) divide into 10g ball
  2. Mix B, (rest dough for 30 mins, sealed) divide into 25g ball

Step by Step Method:



  1. Brush with egg, top with sesame seeds.
  2. Bake for 180 degree celcius for 20 mins till golden brown


Thanks so much to Lydia for sharing the tips and all that.
seronok sangat ler ni...la..la..laa..inti tak cantik coz guna kacang hijau yg hijau(ada kulit). keras macam batu..memang susah nak hancur..blend..tapis...blend..tapis...cam nak give up dah..tapi..sabr..sabar...sabar....lepas berjam..jam baru la siap buat filling.lepas ni kalau nak buat lg..kene gak cari skinned mung bean, agaknya yg tu dah lembut skit..nanti la momy try lg. Adik tak makan sgt, Tia macam suka aje. Tak pa la, lg pun cheesecake Adik sorang yg mkn, kakak tak bole ..Tapi Tia pun dah faham apa yg dia allergic to. .siannya

2 comments:

Lydia said...

i'm eating my tau sa piah and reading your tau sa piah post... hehehe...
sedap kan? i pun puas dgn TSP i buat, rasa lebih sedap bila sejuk.
jo, yg pastry tu boleh guna utk buat pau bakar... sedap. Kat M'sia seremban pau bakar - siew pao (cantonese) paling famous.

Isha said...

sedap sangatlah, my fav snack nih masa small dulu.

actually paknesia food = pakistani and indonesian food hehehe...paknesia food tu saja saja lah kak.