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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
  • 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'.


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

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

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

  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 :)

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

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

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

    Thank you, momsie!

    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.

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

  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.

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

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

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

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

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

    Thank you.

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

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

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

  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,


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

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

  17. pigpigscorner
    Thank you.

    Thanks. I've grabbed them already!

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


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