Tau sar piah? It is a traditional Singapore / Malaysian Chinese type of pastry filled with mung beans filling which can be sweet, salty, pasty or melty as mentioned at here.
If you are a Singaporean like me, you will know that there are many types of tau sar piah with various types and combinations of fillings and pastry to enjoy... Previously, I have baked the yuan yang kind which is made of a flaky pastry with a perfect combination of slightly sweet, salty and spicy flavours in its mung beans and meat floss filling. And for this bake, I tell myself that I have to find the tau sar piah that is the flakiest!
At where? I like to ask... mirror mirror on the wall? Nay! I don't have a magic mirror and don't look like an evil queen or even a snow white! LOL! Fortunately, I do have internet and have a blogging friend who has baked the most awesome flaky tau sar piah at Victoria Bakes. High five Victoria!!!
This recipe can bake seriously flaky tau sar piah!!! To look for the flakiest of all, I'm in my investigating suit to see if the use of different fat can make any differences... Well, let's see.
|Is this flaky Tau Sar Piah the flakiest?|