Tambun Pheah (豆沙饼)

I saw this yummy biscuits while i was reading the introduction of MFF Penang in Alan's. It is one of Penang local famous delicacy. The Tambun Pheah or Tau Sar Piah or Tambun biscuits is a slightly crisp and flaky on the outside. Filled with an aromatic semi-moist mung bean paste which mixed with fried shallots.

好好吃的'淡文饼'...'槟城豆沙饼'!! 就是槟城的其中的一样美食. 
香香的酥皮, 配着绿豆荣的甜咸香葱味的内馅...吃过一次就很想念...太想念了...:D
在Alan的部落格看到这豆沙饼就很开心. 就很想尝试做这个饼..

Tambun Pheah/Tau Sar Piah (豆沙饼)
recipe source:  Sonia  and Catherine 
For Mung Beans Filling

300g Mung Beans (Soak overnight)
120g Sugar
1 1/2 tsp Salt
8 pcs Shallots (finely minced)
100g Vegetable oil

1. Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins)
2. Place the beans in a blender and blend till fine (I mashed mine manually through a strainer)
3. In a wok or frying pan, heat up oil and cook minced shallots until slightly golden brown, add mashed bean, salt and sugar and combine well with the shallot oil. Cook over low heat until the paste become a dough form and does not stick to the pan. Remove from heat and set aside until it is completely cooled.
4. Roll paste into 20g balls

Ready rolled 20 grams mung bean shallot filling.

绿豆馅

Ready wrapped tau sar piah..going to eggs wash and send to the oven.

包好馅料的饼, 要抹上蛋液送进烤箱了.

Tau Sar Piah is done!!

淡文饼出炉了!!

For Water Dough

300g Plain flour
100g Oil
90g water
1/4 tsp white vinegar


For Oil Dough

150g Plain Flour
20g Shortening
40g Oil

1. Combine the respective dough ingredients together, knead and form a smooth dough for each of them. Set aside for 20 mins. Divide each the oil and water dough into 30 portions each.
2. Wrap the oil dough with water dough. Roll out the dough into a rectangular form and roll into the shape of a swiss roll. Flatten and roll out again. Repeat this step twice. 
3. Flatten into a circular disc and wrap the mung bean filling. Gather the edge, pinch and seal the dough. Roll into a ball form.
4. Brush with egg yolk and bake in a preheated oven at 175 to 180 degree for 20 minutes or until golden brown.

 I am submitting this to Malaysian Food Fest Penang Month 

hosted by Alan of Travelling Foodies

ENJOY!!