After making those Taiwanese Mooncakes, I couldn't get the thought of Tau Sar Piah out of my head, seeing as the skin, is pretty much the same and having learnt the method or technique to making the flaky skin... so I searched the internet & found the Tau Sar Piah filling recipe here. I used her ingredients for the skin but my SIL preferred the skin that I used for the my Taiwanese Mooncake, so I have reverted back to that for the Tau Sar Piah too.
Here is the recipe again:
10-15 shallots-thinly sliced
3 tsp salt
3 tsp white pepper
600g mung beans
1. Soak the beans for at least 2 hours.
2. Steam for about 1 - 2 hours (my electric steamer took about 1.5 hours) until soft, then mash mung beans.
|mashed mung beans|
thinly sliced shallots
4.Heat oil and fry shallots till brown and fragrant (approx 10 mins)
5. Pour in the bean mixture and fry mixture till dry and can make into a ball.
6. Divide filling in to approx 100 pieces (weighing approx 16g/ball).
7. Prepare and make Water Dough & Oil Dough as per my instructions here. Note: You would need approx 1.5 lots of the Water Dough & Oil Dough to wrap all the mung bean paste made here.
8. Weigh out 100 pieces of Water Dough (weighing approx 8g/ball).
9. Weigh out 100 pieces of Oil Dough (weighing approx 4g/ball).
10. Then follow same wrapping techniques as seen with the Taiwanese Mooncake recipe.
|Mung Bean Paste|