Tau Sar Pneah
Tau Sar Pneah
Get this quick and easy bean paste pastry recipe by Martin Yan from Back to Basics.
  • Technique Baking
  • Preparation Time 5 hours
  • Cooking Time 30 minutes
  • Yield 100 servings
  • For Oil Dough:
  • 230 grams Flour
  • 70 grams palm based Margarine
  • 70 grams palm based Shortening
  • 10 grams Red palm oil
  • For Peanut Dough:
  • 460 grams Flour
  • 125 grams palm based Margarine
  • 100 grams palm based Shortening
  • 25 grams Peanut oil
  • 180 grams Water
  • For Filling:
  • 180 grams Peanut oil
  • 150 grams Shallots, thinly sliced
  • 300 grams Brown sugar
  • 15 grams Salt
  • 600 grams Mung beans
  1. To make Pastry Skin:
  2. Place the ingredients for plain dough together in a large bowl, mixing well
  3. Cover with cling-wrap, and set aside for 30 minutes
  4. When the dough is done, remove it from the bowl and divide to form 100 pieces
  5. Place the ingredients for peanut dough together in a separate bowl, and mix well
  6. Cover with cling-wrap and set aside for 30 minutes; you can do this while the plain dough sets to minimize the cooking time
  7. When the dough is done, remove and divide to form 100 pieces
  1. To make Filling:
  2. Soak the beans for at least 2 hours
  3. When done, steam them, then mash to form a paste
  4. Add sugar, salt, and white pepper to the mashed bean mixture, then set aside
  5. Heat the oil over low heat, then fry the shallots until they are brown and fragrant
  6. Add in peanut mixture and fry until it dries
  7. You should be able to form balls with it
  8. Divide the mixture into 100 pieces, each one weighing 15g
  1. To assemble:
  2. Take a piece of the peanut dough and wrap it around a piece of plain dough
  3. Flatten the dough, then roll it up into a ball again
  4. Repeat the motion once more, then flatten the dough a third time
  5. Place a ball of filling at the centre of the flattened dough, then wrap it up. Repeat until all 100 pieces are complete
  6. Brush with egg wash, then top with sesame seeds
  7. Bake in an oven at 175°C for 25 - 30 minutes, or until the balls are golden brown

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