Until today, I have baked several types of tau sar piah and they are:
1) Yuan yang sweet and salty tau sar piah 鸳鸯咸豆沙饼 which has a perfect combination of sweet and salty tau sar and meat floss filling, like the ones that you find Thye Moh Chan or selected Toast Box shops in Singapore
2) The flaky and flakiest tau sar piah with smooth and sweet tau sar filling 酥皮豆沙饼 which is made of heavenly light and distinctively flaky pastry
3) Like 611 tau sar piah 像611牛油豆沙饼 which is made with crunchy-like-butter-cookie but flaky buttery pastry and also 611-like smooth tau sar filling
Here, I'm baking Penang style tau sar piah (in Hokkien) which is also known as tau sar pheah (in Cantonese), dragon balls, tambun (fat) biscuits, mung bean pastry, dou sar bing (meaning 豆沙饼 in Chinese).
Unlike the other tau sar piahs that I have baked before, the Penang style tau sar piah are famous being their distinctively round little balls of pastry. Characteristically, the Penang tau sar piah are made of firm, flaky and slightly crispy pastry and are filled with cream-coloured, crumbly and melt-in-the mouth mung beans filling with a subtle aroma of fried shallots.
Yup! I like to remind myself that any tau sar piah that (1) is flattened, (2) not firm and crispy and (3) not made with cream-coloured mung bean filling and fried shallots are NOT Penang tau sar piah!!! LOL!
Bearing in my mind of all these important characteristics, this is how I baked my Penang style tau sar piah...
|Penang style tau sar piah / Tambun biscuits|