Pandan Mung Bean Tau Sar Piah~

Experiment of the day...

Pandan flavour and mashed mung beans simply complement one another!

~*Pandan Mung Bean Tau Sar Piah*~

How was it? Light and flaky pastry with sweet and salty pandan flavoured mung bean filling... YUM! Tea, anyone?

Recipe (Makes about 14 pieces)

Ingredients

Water dough:

• 65 g Bread flour (Non-sifted)
• 30 g Cake flour (Non-sifted)
• 15 g Icing/powdered sugar
• 30 g Cold margarine
• 45 ml Water

Oil dough:

• 75 g Bread flour (Non-sifted)
• 40 g Rice bran oil (or any other vegetable oil)

Filling: Adapted with some modifications from Precious Moments - Tau Sar Piah recipe.

• 90 g Oil
• 10 Shallots (thinly sliced)
• 80 g Sugar
• 1 tsp Salt
• 1 tsp Grounded white pepper
• 200 g Mung beans (soaked for 2 hours, steamed and mashed)
• 1 tsp Pandan paste
• Egg wash: 1 Egg yolk lightly beaten with 1 tsp water
• 1 Tbs Black sesame seeds

Method

Water dough:

1. Sieve all the flours and icing sugar into a mixing bowl and mix well before incorporating the cold margarine with a fork. Gradually add in the water (bit by bit) and mix till a dough is formed and knead the dought for 2 minutes.
2. Set aside and rest it for 20 minutes.
3. Divide dough into 1 4 pieces of 14 g each.

Oil dough:

1. Sieve the flour into a mixing bowl. Add in the oil and mix well till well incorporated.
2. Refrigerate for 20 minutes.
3. Divide dough into 14 pieces of 8 g each.

Filling:

1. Add sugar, salt and white pepper to the mashed beans.
2. Heat oil, fry the sliced shallots till brown and fragrant.
3. Pour in the bean mixture and add in the pandan paste, stir to mix well.
4. Fry till mixture become dry and able to form into a ball. Leave aside to cool.
5. Divide filling to 12 g ball size.

Wrapping:

1. On a lightly floured surface, roll out a water dough, wrap an oil dough with this water dough and form a ball.
2. Use a rolling pin to roll out the dough. Roll it up like a swiss-roll. Turn the dough 90 degrees and roll out the dough length wise again. Roll it up as swiss-roll.
3. Flatten the dough out and wrap it around the filling and form a ball shape.
4. Repeat the same procedure for the remaining water and oil doughs as well as the fillings.
5. Place pastry doughs on a baking tray lined with baking paper. Apply the egg wash and sprinkle some black sesame seeds onto each of them.
6. Bake at 180 degree celsius for 20 minutes.
7. Remove them from the oven and allow to cool for 5 to 10 minutes before serving or allow them to cool completely before storing in an airtight container. Enjoy!