Posted by: Jonjon | March 11, 2009

Asian – Mung Bean Cake豆沙餅 9.8/10

Asian – Mung Bean Cake豆沙餅 9.8/10

March 10 2009

Ingredients (15 pcs):
Dough A:
120g flour 60g
60g shortening 30g

Dough B:
120g all-purpose flour, sifted 60g
30g icing sugar 15g
30g shortening 15g
60ml water 30g
Filling (sweet):
3/4 cup peeled mung beans (soaked for 2-3 hrs, steamed and mashed/blended) ¼ cup and 1/8 cup
3 tbsp cooking oil 1.5 TBSP
1 bulb shallot, sliced thinly (about 1 tbsp heap) ½ bulb
1/2 cup sugar* ¼ cup sugar
1/2 tsp salt* 1/4cup salt
1 tsp grated orange grind ½ tsp
* There are two types of tau sa piah, if you prefer the ‘savory’ version, reduce the amount of sugar and increase the amount of salt. Also, add a little bit of ground white pepper.

1. Filling: Combine sugar, salt, and mashed beans in a large bowl. Mix well.
2. Heat oil in wok or pan. Stir-fry the shallots till fragrant and lightly browned, removed fried shallot and set aside for later use. Stir in orange grind and bean mixture, stir-fry on low heat till it becomes dry and able to form a ball. It would not take too long.
3. Remove from heat and stir in fried shallots. Cool completely, divide and shape filling into 15 equal portion balls.
4. Dough: Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them stand for 30 minutes. Divide and shape each dough into 15 equal portion balls.
5. Assemble: Wrap dough B around dough A. Roll it out into 15 x 3 cm (approx.) rectangle with a rolling pin, then roll up from the short end, repeat this step again.
6. Roll it out into 10 cm diameter circle and place the filling at the center. Bring all edges together and pinch to seal.
7. Egg wash and sprinkle some sesame seeds on the top if desired.
8. Preheat oven at 180 degree C and bake for 20 minutes till golden brown.
• This pastry recipe can be used in making baked savory meat bun – ‘shao bao’ and other baked dim sum items.
• I steamed/cooked the mung beans using microwave, added some water and cooked on ‘Defrost’ mode for 10 minutes. Same method as in cooking steamed rice.

Should have not added any more flour to the water dough as when I was combining both, it became too dry. It was still sticky yes, before and after adding extra flour. But what happened was that it made it hard to seal. The filling was my favorite…it reminded me of the mung bean cakes I”ve had in Taiwan, only it was a bit wet. It dried out after a while, but I should have drained the mungbeans first. By the way, I blended the shallots into the mungbean, and that gave the mungbeans an indescribable fragrance and flavor. It was perfect!


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