Healthy Mung Bean Biscuits~

Title: ~*Mung Bean Biscuits*~

Introduction: A modification of the traditional tau sar piah. Alittle experimental baking with reduced sugar and minimal oil content incorporated into the mung bean filling and pastry dough.

Methods: Mung beans were soaked in water for 2 hours. Then steamed for 45 minutes before they were mashed and incorporated with sugar syrup, salt, pepper and fried shallots. The mung bean filling was rolled into balls and wrapped with water/oil chinese pastry dough.

Results: The pastry lacked the flaky texture of typical chinese pastry and the mung bean filling wasn't sweet at all.

Discussion & Conclusion: Besides the flour, sugar and fat are essential in making chinese pastries to achieve the balance between the sweetness of the fillings and the savory flaky pastry texture...i can forget about creating a healthier variation! :x