Tuesday, October 15, 2013

Tau sar peah (mungbean paste filled pastry)

I had  bookmarked this pastry recipe for the longest time ever since I saw a few bloggers trying this out but kept putting it off as the making of the mungbean paste needed a long time which puts me off! When I browsed through my pinterest pins and was reminded again when I saw the photo, I decided to give this recipe a try since I have some free time this weekend. I am glad I did, the pastry was so flaky and of course so much fresher then the store bought ones.  This recipe is a keeper!

Recipe source : Tigg3r's Delectable Fare
For Mung Beans Filling

300g Mung Beans (Soak overnight) I soak only for 4 hours
120g Sugar
1 1/2 tsp Salt
8 pcs Shallots (finely minced) (I used pre-fried shallots, about 2 tablespoons, crushed)
100g Vegetable oil

Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins)
Place the beans in a blender and blend till fine.
In a wok or frying pan, heat up oil and cook minced shallots until slightly golden brown, add mashed bean, salt and sugar and combine well with the Shallot oil. Cook over low heat until the paste become a dough form and does not stick to the pan. Remove from heat and set aside until it is completely cooled. (I just heat oil in pan before putting all ingredients in and cook till dough is formed)
Roll paste into 15g balls

For Water Dough:
300g Plain flour
100g Oil
90g water
1/4 tsp white vinegar

For Oil Dough:
150g Plain Flour
20g Shortening
40g Oil

Combine the respective dough ingredients together, knead and form a smooth dough for each of them. Set aside for 20 mins. Divide each the oil (7g) and water dough (15g) into 30 portions each.
Wrap the oil dough with water dough. Roll out the dough into a rectangular form and roll into the shape of a swiss roll. Flatten and roll out again. Repeat this step twice.
Flatten into a circular disc and wrap the mung bean filling. Gather the edge, pinch and seal the dough. Roll into a ball form.
Brush with egg yolk and bake in a preheated oven at 175 to 180 degree for 20 minutes or until golden brown. (I baked mine at 160C for 30 mins)
Mung bean paste rolled into 15g balls
Oil dough and water dough
Wrap oil dough with water dough
Egg washed ready to bake
So yummy eaten with a good cup of tea!

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