I only made 12 of these and I regret I didn't make more. It wasn't even enough to go around us and it was flaky and delicious.
It's been pretty hard trying to scale down the recipe from 100 pieces to 12 pieces. Kids, do your math homework! I also twisted the recipe to my liking. I adapted Yochana's version and Amanda's version, though they are actually both pretty much the same. Aunty Yochana probably tweaked from the basic recipe itself too.
I like that shortening and lard both make the skin crisp and flaky. Having said that, I just popped one in my mouth again. Couldn't wait for Aaron to come home on Sunday night. It'll probably be gone by then.
My version of this infamous Tau Sar Piah from Kitchen Capers thanks to tthksy!
30g plain flour (1/4 cup)
1/2 tbsp shortening
1/2 tbsp lard
60g plain flour (1/2 cup)
1 tbsp shortening
1 tbsp lard
1.5 tbsp water
1/8 tsp white vinegar
75g mung beans
3 tbsp sugar
1.5 tbsp lard
1.5 tbsp ready-made fried shallots
Slightly less than 1/2 tsp fine salt
I made Dough A and Dough B as per the lao por ping's recipe by Florence.
As for filling, I soaked the mung beans for about 5 hours, drain it and steamed it until soft. I then place everything else into my mini chopper and pulse it a few times to break up larger pieces of frieh shallots. Now your sugar is probably of castor sugar consistency :) Add in the steamed mung beans and pulse again to form paste.
I divided Dough A, Dough B and the filling to 12 pieces by naked eyes.
Egg wash it with the leftover yolk wash from the peanut cookies and sprinkle it with generous amount of roasted black and white sesame seeds, leftovers from my sushi making. I just love using up leftovers and churning them into different things!
I then bake them straight away in a preheated oven at 180°C for 20mins.
Saturday, July 11, 2009
Posted by Quinn at Saturday, July 11, 2009