Skip to main content
logo
Food Advertising by

Red Bean Biscuits ~ 'Tau Sar Paeng'


I made these 'Tau Sar Paeng' based on the recipe of my   Salted Egg Pastry,   but used  red bean paste as filling as the name suggests.   Can pass off as kaya puff, but when you bite into it, then you'll see!











Looks yummy?  I enjoy looking at the layers of pastry.  Now, all I need is a hot cup of Chinese tea to enjoy the fruits of my labour ........... Join me!

Ingredients          (Makes 9 pieces)

Water dough  
  • 160 gm plain flour, sifted
  • 10 gm caster sugar
  • 1/4  tsp golden syrup
  • 40 gm shortening
  • 50 ml water
  • 1/8  tsp salt
Oil dough
  • 130 gm plain flour, sifted
  • 60 gm shortening
Filling
  • Red bean paste, store bought
Egg glaze  - 1 egg yolk + 1 Tbsp water + a wee bit of salt

Method  - Water dough
  1. In a mixing bowl, mix the sifted flour with sugar and salt.  Add in golden syrup and shortening. Mix till well combined.  Slowly add in the water and knead to a soft dough till it doesn't stick to the hands.  Let dough rest for 30 mins., covered with a damp cloth.
Oil dough
  1. Mix the sifted flour and shortening, knead to a soft dough till it doesn't stick to the hands.  Let dough rest for 30 mins., covered with a  damp cloth.
To assemble
  1. Divide water dough into 30 gm each and roll into a ball.
  2. Divide oil dough into 20 gm each, roll into a ball.
  3. Wrap the oil dough inside the water dough, shape into a ball.
  4. Roll out, then roll up like a swiss roll.
  5. Roll out the swiss roll horizontally.
  6. Add in the red bean paste in the lower half of the dough, say about 2 tsp, apply egg white around the outer edges of the whole piece of dough, then fold the top half over the bottom half of the dough.  Ensure that the sides are sealed properly and shape the dough into a triangle.
  7. Apply egg glaze, twice, sprinkle on some sesame seeds.
  8. Bake in a preheated oven @ 180 deg.C for 25 mins. or till golden brown.
  9. Let cool on tray for 5 mins. before removing them onto a wire rack to cool completely.

I'm submitting this post to  Muhibah Malaysian Monday ..... Check it out 'Here'.


Comments

  1. this look so nice and neatly done! better than those store bought ones! YUMMY! and i love to eat this! (:

    ReplyDelete
  2. cheah,i must say that the pastry inside looks very good, nice layers..

    ReplyDelete
  3. Welcome back Cheah...miss your bakes and this is a good one...have KIV :)

    ReplyDelete
  4. Oooh, very nice! Looks very professional :) Is this the same way to make "bay tay soh"? Sorry I don't know how to write the Chinese characters (that's just what it sounds like to my ears). I love that biscuit but I don't know what sort of filling is in it.

    Anyway, would love to one day have a cup of tea with you and your beautiful looking tau sah peah :)

    ReplyDelete
  5. Whoa,hard work do pay off! The pastry looks incredibly delicious. I love the crust....so crispy looking! Yummm... Thanks. Hope you're having a great day.
    Regards, Kristy

    ReplyDelete
  6. The Sweetylicious
    Ahem... thanks for compliments!

    Lena
    I like to look at the layers immediately after biting into them!

    Elin
    Thank you, momsie!

    Shaz
    It's heong paeng alright. Ipoh is also famous for this delicacy too. Bay teh soh is what they call it in Penang. Filling is I think, mak ngah tong and shallots.

    Kristy
    Thank you, I'm sure you can make better ones than me!

    ReplyDelete
  7. At a glance I thought they were Beh Tay Sor or heong peng :) I like them a lot and I just bought a packet of it from NY over the weekend. You are really good at making this type of pastry.

    ReplyDelete
  8. I must try out your recipe. My hubby loves anything tau sar.

    ReplyDelete
  9. ICook4Fun
    Thank you. Thing is I like to eat this type of pastry so I take pains to experiment with it.

    ReplyDelete
  10. I love red bean sweets too. Those look delectable.

    ReplyDelete
  11. I'm so impress with this recipe! I never thought that tau sar peng can be homemade :P Silly me

    ReplyDelete
  12. Busygran
    Oh he'll be so pleased if you make these for him!

    Angie
    Thank you.

    Min
    Oh yes, can be homemade if you don't mind the work involved!

    ReplyDelete
  13. I like the pastry! It looks so flaky and yummy!

    ReplyDelete
  14. Wow... can you send some over please?

    ReplyDelete
  15. Cheah, it has been a honor for me to be a follower of your blog and I would love to present several awards to you for all your fantastic cooking skills.

    The awards are at this link, http://bakeforhappykids.blogspot.com/2011/03/brown-sugar-mini-muffins-and-awards.html

    Cheers.

    PS. I like how you shape your Tau Sar Paeng. Yum!

    ReplyDelete
  16. I love this! I made something similar except I rolled them up and cut it into strips.

    ReplyDelete
  17. pigpigscorner
    Thank you.

    Zoe
    Thanks. I've grabbed them already!

    Jeannie
    Think I've seen it before in your blog .... looks great too!

    ReplyDelete
  18. I believe red bean would translate to Ang tau. Tau sar is mung bean. Usually is rolled into balls. We used to call them dragon balls. Could I use this recipe and shape it that way with mung bean filling??

    ReplyDelete
    Replies
    1. Sorry for the late reply. Yes, red bean is ang tau and we also call it tau sar. Mung bean is Lok Tau. So you want to make the dragon ball biscuits and sometimes the filling can be a bit salty lok tau/mung bean. Yes, you can use this recipe and shape into balls with whatever filling. In fact you can make into any shape you want. Hope this helps!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Lavender lemon cookies ~ 薰衣草柠檬曲奇

These dainty looking Lavender lemon cookies have a subtle taste of lavender, not too much for I used  fresh leaves instead of dried flowers.  They are buttery, taste like shortbread with a light floral aroma.  They are simple, cute and sure to impress.  Try gifting them at a Christmas cookie swap or great to give as a gift during the coming festive season.


Lavender lemon cookies ~  薰衣草柠檬曲奇
Ingredients

263 gm butter80 gm caster sugar245 gm plain flour50 gm cornflour2.1/2 Tbsp icing sugar1.1/2 Tbsp freshly snipped lavender leaves1 tsp lemon zesta pinch of saltMethod Sift plain flour with the cornflour, set aside.Cream butter, sugar and icing sugar till fluffy.Mix in the snipped Lavender leaves and lemon zest.Mix in the sifted flour and cornflour mixture.Wrap up the dough with cling wrap and keep chilled for an hour or more.Roll the dough into 1/4 inch thick and cut with cookie cutter.  (Alternatively, roll into a log and cut into 1/4 inch thick).Place cookies onto a parchment lined baking …