Sunday, 19 October 2008

Tau Sar Pheah (Tambun biscuits)

Have been longing to eat this tau sar pneah for a while but can't find time to do it. I have been keeping the recipes from Amy Beh site for a while. Since I am on 2 weeks off, decided to have a go. Well..... it turn out great, looks like those that I bought from Him Hiang when I come home for holiday to Penang.
For the filling:
  • 250g mung beans, soaked for several hours and drained
  • 160g castor sugar
  • 2-21/2 tbsp fried shallots oil
  • 2 tbsp deep fried shallots crisps
  • 3/4 tsp salt

For the pastry:

water dough:

  • 150g plain flour
  • 1 tbsp icing sugar
  • 1/2 tsp salt
  • 60g vegetable oil
  • 80g water

oil dough:

  • 100g plain flour
  • 60g shortening/margarine

Egg glaze:

  • 1 egg york
  • 1 tbsp water
  • a pinch of salt


To prepare the filling: Steam the well drained mung beans until soft and cooked through. Blend in a food processor until fine.

Remove blended mung beans paste in a non stick wok and add in suga, salt, shallots oil and shallot crisps. Cook over medium-low heat until sugar dissolves. Keep stirring until the mixture is well combined. Remove and leave to cool completely.

Water dough: Put flour, salt, icing sugar and oil into a mixing bowl. Pour the water into the flour. Mix well to blend until dough is smooth. Leave a side to rest for 25-30 minutes. You may also use a food processor to mix the dough.

Oil dough: Combine flour & shortening and mix into a smooth dough. Set aside to rest for 25-30 minutes. Again you may want to process this with food processor.


Roll out both dough into a long sausage shapes and cut each into 35-38 equal size pieces. Roll out a pieceof water dough and wrap into a piece of oil dough. Roll out flat and roll uo into a swiss roll style. Repeat the rolling and the flattening of the piece of dough 3x. Do this for the rest.

Add a heaped teaspoonful of filling to the prepared pastry skin. Gather up the sides and roll into a ball. Place each ball into a lightly greased tray.

Brush the biscuits with egg glaze and bake in preheated oven at 160 degree Celcius (140 for fan assist oven) for 15-20 minutes.


caterpillar bulldozer said...

well its nice to know that you have great hits here.

Yummy Mummy said...

hope u have fun trying out the recipes too!

Anonymous said...

You are such an excellent cook !