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Tau Sa Piah

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It's been a long time since I last blogged, time do flies very fast and I'm way behind on my updates. 2012 had been a very busy and fruitful year for me. With one helper down, I'm left with more chores and lesser time to bake and try out new recipes. This is one of those post where I've been wanting to upload for the longest time. Finally I've got a little extra time to upload this even when there's many "To Do" things kept flashing at the back of my mind.

Penang has been famous for many of the local food and Tau Sa Piah is one of those that many will lug home everytime when they go to Penang. It used to be only available in Penang but over the years as more bakeries starts to open up and sell, it became competitive and they have got not choice but to export to other states and out of the country. Now, I could simply buy it from the bakery shop which is across the street. Somehow, it just taste different when it's commercialized product. Quality is usually compromised when Quantity takes up.

Yearning for a more aromatic and tasty Tau Sa Piah, I've decided to give it a shot and here's my version of Tau Sa Piah which I've adapted and modified from Nasi Lemak Lover.




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 it manually through 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 15g balls

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 




Pictorial Guides


Mung Beans Mashed through a strainer



Mashed Mung Beans




Oil Dough and Water dough




Mung bean filling rolled into ball form






Egg washed Tau sa piah ready to be baked




Interior of the Tau Sa Piah

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