I baked this popular chinese pastry Tau Sar Piah(Mung Bean Pastry) which uses the same pastry as Ham Tan Soh(Salted Egg York Pie). It s a wonderful recipe, not to be missed.

We miss this pastry so popular back home and I was delighted it turned out so delicious. It is not difficult to make but it’s time consuming though. It s rewarding after its tedious method and I would recommend this recipe to anyone…enjoy la!

Ingredients A

• 120g high protein flour, mixed with
• 3 tbsp custard powder,sifted
• 90g shortening(I use butter), 1/4 tsp salt
• 1 1/2 – 2 tbsp water

Ingredients B

60g plain flour, 45g shortening(I use butter)

Filling

• 1/3 cup oil
• 5 shallots (medium ones)
• 6 tbsp sugar
• 1 tsp salt
• 200g split mung bean( I use mung bean ) soaked, steam and mashed

Method for Filling

1. Heat up oil in wok add shallots and fry till fragrant.
2. Add the mashed mung bean,sugar and salt and continue to fry till they combined.
3. Removed and divide into equal parts and round them up into ball shape depending on the size of the pastry.

Method

1. Pastry: Mix and knead all ingredients A together till smooth. Divde into 8 parts.
2. Mix ingredients B till just combined and divide into 8 parts, Wrap B with A, roll and fold into 4 layers. Repeat 2 times and leave to rest for 15 mins.
3. Divide mung bean into 8 parts. ( And wrap up salted egg yolk if using lotus paste,optional).
4. Divide pastry into 8 parts. Roll into rounds and wrap up filling(mung bean).
5. Arrange onto baking tray and glaze with beaten egg.
6. Bake at 200’C for about 25-30 mins till golden brown and cooked.
7. Remove, cool and place into individual paper cups. Voila! (Make  8-10 pcs)