Tau Sar Piah, a Mung Bean Pastry is a popular snack from Penang. Penang, also known as the Pearl of Orient of Malaysia is located on the north west off the penisular Malaysia. Penang Tau Sar Piah is a popular gift item. In fact, I often get Penang Tau Sar Piah from my friends who make a trip back to Malaysia.

One morning when I checked my emails, I got the Penang Tau Sar Piah recipe forwarded to me by Ben. This is his way of saying, “honey, can you make this?”. This recipe is from KookyCulinary by BlurMommy. I had adapted the recipe to 1/3 of the original recipe because my conscience told me that it’s too much to make 100 pieces.

This Penang Tau Sar Piah is a sweet and savory little pastry. You can finish it in a bite or two. It is not difficult to make but it’s time consuming. Each pastry is made with 3 little balls of dough and filing. It took me more than two hours to make 33 of this little morsel. Luckily, I had Arkensen helped me to take photos of the steps as it was during spring break that I made this. My hands were oily with the rolling of the pastry.

Ingredients

Oil Dough

• 7 tablespoons all purpose flour
• 3 tablespoons + 1/2 teaspoon oil

Water Dough

• 13 1/2 tablespoons flour
• 6 tablespoons + 1/2 teaspoon oil
• 6 tablespoons water
• 1/4 teaspoon vinegar

Filling

• 1/3 cup oil
• 5 shallots, minced
• 6 tablespoons sugar
• 1 teaspoon salt
• 200g split green bean

Egg Wash

• 1 egg, beaten

Source: this recipe is adapted from http://kookyculinary.com/2011/03/27/penang-tau-sar-piah/

Yield 33

Prep time: 2 hours; Bake time: 20 to 25 minutes

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