Wednesday, March 16, 2005

Tau Sar Beng



I made this last weekend using tthksy recipe from kitchencapers.net. It was very good. Note that there will be extra filling leftover, just freeze it for future use.

Recipe courtesy of tthksy:

Dough A
230 g Flour
130 g oil

Dough B
460 g Flour
250 g Oil
180 g water
1 tsp vinegar

Filling (salty savory kind)
180 g oil
10 - 15 shallots - thinly sliced
300 g sugar
3 tsp salt
3 tsp white pepper
600 g mung beans

Method

1. Soak the beans for at least 2 hours, steamed and mashed.
2. Add sugar, salt & white pepper to the mashed beans.
3. Heat oil, fry the shallots till brown and fragrant
4. Pour in the bean mixture. Fry till mixture dry and can make into a ball. Divide filling into 100 pieces.
5. Mix A, Divide into 100 pieces
6. Mix B, Divide into 100 pieces
7. Wrap B around A. flatten it and roll it up swiss roll style. Flatten again and roll it up swiss roll style again.
8. Flatten and wrap the filling in it.
9. Brush with egg wash, top with sesame seeds.
10. Bake at preheated 350 F oven for 10-15 mins.

This is the modification from Florence,
She made half portion of the recipe and got 40 pieces.

Dough A = 4g or slightly less than 1/2 tsp
Dough B = 12g Filling = 16g
Dough A reduced oil from 130g to 115g (easier to handle).
Dough B reduced oil from 250g to 220g.

Her pastry skin is thin but if you like thicker pastry skin you can try 5g of dough A with 15g of dough B and 15g - 16g of filling. She did not make any changes to the filling and the filling is very nice.

She bake for 20 minutes at 175C in the middle rack then 10 minutes at 200C on the upper rack just to get the nice golden colour. ** This is for her oven only. Please double check your own oven temperature. **

6 comments:

Jan said...

Hiya Belachan
Let me leave my very first message here ;)
Nice blog. Love the background colour you choose. Keep it up!

Jan said...

Forget to ask
May I link you in my blog?

Little Corner of Mine said...

Thanks Jan!

You sure can place a link to my blog. I will do the same with yours, just have to wait until I figure it up.

Anonymous said...

Hi Ching

Re tau sar piah-dont know why - the ones i made are rather hard and not close to the pastry from the ones on sale. Would like to get some advice from you.

regards

Little Corner of Mine said...

Hi Anon,

I suggest you join the forum KC (or Cuisine Asia) and go to C for Cookie and look under tau sar beng and hopefully you can find your answer there.

I only made it once and that was like 2+ years ago. Too lazy to make it again eventhough it's good. Sorry!

Anonymous said...

OH my gawd....thank you Ching, for posting
this elusive TauSarBeng. I grew up having these as
snacks w my grandma, now that she is gone, these will bring back memories of those good days.

Thank you for bringing lovely memories back with these. Keep blogging!!