A big blunder

Though my hubby has got a sweet tooth as he love ice cream and chocolate but for other snacks, he also love them salty like nuts.

As for Tau Sar Piah (mung bean pastry), I noticed that he always eat the salty ones first. I live near a street whereby they had at least 4 shops that sells Tau Sar Piah and our favourite one will be just at the corner.

Anyway, I had been holding on this recipe for a long time (thanks tthksy for sharing this wonderful recipe and Florence for adding some pointers).

If you noticed, I am not very adventurous in trying out Asian desserts or pastries. Too many failures and am too proud to take disappointments I guess. Went about preparing the tau sar (mung bean).

Intended to just bake half the portion of the recipe. My kids were playing just outside the kitchen, screaming and laughing away. I got distracted by the noise and instead of seasoning the mung bean with half the portion. I did a full portion. Darn, no wonder it was so wet when I was frying it.

No choice, got to soak the other half packet of mung bean and wait till the next day to steam as it was getting late. The next day, I was stuck in the school and couldn't accomplished my project.

I was dead beat by nightfall. So today it is a must to complete little experiment. Tada... my Tau Sar Piah with homemade mung bean fillings.

I am proud of myself. *grin*



What you need:
Dough A

115g flour
58g oil

Dough B

230g flour
110g oil
90g water
1/2 tsp vinegar

Filling

90g oil
10 shallots - thinly sliced
150g sugar
1 1/2 tsp salt
1 1/2 tsp white pepper
300g mung beans (soaked for 2 hours, steamed and mashed)

Method

Add sugar, salt and white pepper to the mashed beans.

Heat oil, fry the shoots till brown and fragrant

Pour in the bean mixture.

Fry till mixture become dry and able to form into a ball.

Divide filling to 16g ball size.

Mix A, (rest dough for 30 mins, sealed) divide into 4g ball size

Mix B, (rest dough for 30 mins, sealed) divide into 12g ball size

Wrap B around A, flatten it and roll it up. Repeat again.

Flatten and wrap the filling in it

Brush with egg, top with sesame seeds.

Bake for 180 degree celcius for 20 mins till golden brown.