Name: Penang Tau Sar Piah-tambun Biscuits-tau Sar Pneah Recipe
Total time: 80 min
Yield: 12
Cuisine: Chinese

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Learn how to make this flaky and delicious penang style pastry also known as tambun biscuits filled with sweet-savory mung bean filling. 

How to make Penang Tau Sar Piah-tambun Biscuits-tau Sar Pneah Recipe

What To Cook Today

Crawler

Chinese

<p>Learn how to make this flaky and delicious penang style pastry also known as tambun biscuits filled with sweet-savory mung bean filling. </p>

All purpose flour

Leaf lard

Butter chilled and cubed

Water

Icing sugar

Cake flour

 mung bean paste

Egg yolk

Milk

For oil dough:rub the flour with lard and chilled and cubed butter and continue to knead into a dough.

step 1

For water dough:mix all ingredients and knead into a smooth dough.

step 2

Divide each water and oil dough into 12 portions each.

step 3

Get one water dough and flatten with your palm into a circle, about 4 inches in diameter. Place the round oil dough in the middle and wrap the water dough around it. Repeat with the rest of the doughs.

step 4

Working with one dough at a time, roll the dough into an oblong shape. Then roll it up with your fingers, starting from the short side near you to the other side (like a swiss roll). Then rotate the dough 90 degrees to the left or right (doesn't matter). Use a rolling pin to roll it out again. Use your fingers to roll it up again starting from the side near you to the other side like a swiss roll again.

step 5

Use a rolling pin to flatten the dough and roll it into a flat round disc, about 4-inch in diameter. Place one mung bean filling in the middle and wrap around it to form a ball. You can either flatten it slightly to form a flat tau sar piah or leave it round. It's up to you.

step 6

Preheat oven to 350 f. Line a baking sheet with parchment paper. Place the tau sar piah, seam side down on the paper.

step 7

step 8

Brush the tau sar piah with the egg wash. Sprinkle with some white sesame seeds if you like.

step 9

Place the baking sheet in the oven and bake for 20 minutes or until golden brown. Remove from the oven and let them cool down on the tray for 1 minute and then transfer to a cooling rack to let them cool down completely before storing.

step 10

Once they have cooled down completely, they can be stored in room temperature in an air-tight container for up to one week. After that, they need to be refrigerated.

step 11