Tau Sar Pneah

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240

min

Preparation

60

min

Cook

Hard

Difficulty

12

Steps

14

Ingredients

This famous Penang delicacy is also known as dragon balls. A sweet crust with a salty filling is sure to please everyone.

Let's start cooking!

Margerine and shortening added into mixing bowl

Step 1 - Make oil dough

  • In a mixing bowl, mix 115 g flour, 35 g margarine, 35 g palm based shortening and ½ tsp vegetable oil until well mixed and forms a dough.

  • Cover with cling-wrap and set aside for 30 minutes.

Water added to mixing bowl with flour and shortening

Step 2 - Make peanut dough

  • In a separate mixing bowl, 230 g flour, 65 g margarine, 50 g palm based shortening, 1 Tbsp peanut oil and 90 ml water until well mixed and forms a dough.

  • Cover with cling- wrap and set aside for 30 minutes as well.

Mashed mung bean mixture

Step 3 - Make mung bean mixture

  • In a separate mixing bowl, mash steamed mung beans with fork or potato masher to form a paste.
Soak mung beans the night before to speed up process..
  • Add brown sugar, 1 tsp salt and ½ tsp white pepper to the mashed bean mixture and mix well.

  • Set aside.

Shallots added to heated pan

Step 4 - Fry shallots

  • In a pan on medium heat, heat peanut oil and fry shallots for 3 to 4 minutes, until browned and fragrant.
Mung bean mixture added to the same pan

Step 5 - Make filling

  • Add in mung bean mixture and fry for 5 minutes, until it dries.

  • Set aside to cool for 15 minutes.

  • When it cools, divide filling into 25 pieces with each one weighing 15 g.

  • Roll to form balls. Set aside.

Step 6 - Preheat oven and divide peanut and oil dough

  • Preheat oven at 175°C.

  • When the doughs are set, remove and place on clean working surface.

  • Divide to form 25 pieces each.

Flattened oil dough and peanut dough

Step 7 - Place oil-based dough on flattened water-based dough and roll

  • With a rolling pin, flatten oil dough balls.

  • Place 1 peanut dough ball on oil dough and roll it out again.

  • Repeat until dough is used up.

Rolled dough flattened with a rolling pin

Step 8 - Roll dough and flatten out again

  • With the edge nearest to you, gently roll it away from you like a swiss roll.

  • Flatten again with the rolling pin and roll it away from you again.

  • Repeat rolling and flattening 3 to 4 times per dough.

  • Let it rest for 5 minutes once done.

Flattened dough with a ball of filling in the middle

Step 9 - Fill dough with filling

  • After resting for 5 minutes, flatten each dough out and place 1 ball of filling in the middle of the rolled out pastry.
Roll filled pastry into a ball

Step 10 - Wrap and roll kaya filled pastry

  • Wrap and roll kaya filled pastry to create a nice round shape.

  • Repeat with all the dough and filling.

Egg wash brushed on the surface of each puff

Step 11 - Brush egg mixture on puffs and bake

  • On a baking tray lined with parchment paper, place pleated kaya puffs.

  • In a small bowl, beat egg yolks and egg white together.

  • Gently brush egg mixture over the surface of each puff.

Egg wash gives the top of the pastry a nice glossy shine and a golden brown color.
Sesame seeds sprinkled on each brushed puff

Step 12 - Sprinkle sesame seeds and bake

  • Sprinkle some sesame seeds on top of each puff.

  • Bake in oven for 25 to 30 minutes, until golden brown.

Plate and serve!

Kaya puffs on a serving plate

Place kaya puffs onto serving plate and serve hot.

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