PenangTime.com: Recipe Guide
TAU SAR PIAH
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Water Dough:
- 150g all-purpose flour
- 50g shortening
- 60ml water.
- For the Oil Dough:
- 100g all-purpose flour
- 50g shortening.
- For the Filling:
- 200g split mung beans (soaked overnight)
- 100g sugar
- 2 tbsp fried shallots (optional)
- a pinch of salt.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Filling: Steam the soaked mung beans until soft. Mash them while still hot. In a pan, cook the mashed mung beans with sugar and salt until it forms a thick paste. Stir in the fried shallots if using. Let it cool and roll into small balls.
- Make the Water Dough: Combine flour, shortening, and water. Knead until smooth. Let it rest for 20 minutes.
- Make the Oil Dough: Combine flour and shortening and mix until it forms a dough.
- Combine Doughs: Divide both the water dough and oil dough into equal portions. Wrap a portion of oil dough with a portion of water dough.
- Roll and Shape: Flatten the combined dough and roll it out into a long rectangle. Roll it up like a Swiss roll. Flatten it again and roll it up once more.
- Fill the Pastry: Cut the rolled dough into small pieces. Flatten each piece and wrap it around a mung bean filling ball.
- Bake: Arrange the pastries on a baking sheet. Brush with an egg wash if desired. Bake at 180°C (350°F) for 20-25 minutes, or until golden brown.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The process of creating the water and oil doughs and then layering them is what creates the flaky texture of the pastry.
- Ensure the mung bean filling is not too wet.
- The pastries can be made with either a sweet or savory filling.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Tau Sar Piah in Penang and compare flavour profiles.