Tuesday, September 22, 2015

Penang style Tau Sar Piah Tambun Biscuits 槟城豆沙饼

Hi! Hi! It's the tau sar piah loving me again continuing my tau sar piah baking exploration...

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
Penang style tau sar piah / Tambun biscuits

Monday, September 21, 2015

Like 611 Buttery Tau Sar Piah 像611牛油豆沙饼

I love 611 tau sar piah but have not eaten these buttery tau sar piah for a loooong long time...

611? Why this name and number?

If you are (1) a Singaporean, (2) a Gen Y or X or earlier and (3) a tau sar piah lover, I'm sure you will know and remember the famous 611 tau sar piah. Tau sar piah? For those who don't know, it is a traditional Singapore / Malaysian Chinese type of pastry filled with mung beans filling which can be sweet, salty, pasty or melty.

Back to the olden days with shop houses and NO massive shopping malls, a humble bakery called 611 tau sar piah cake shop was born at 611 Balestier Road, Singapore. The owner, Mr Lee Hee Tuang started this shop by selling mostly buttery Tau Sar Piah in many variety for years and passed his business to his daughter Ms Lee Shan Shan when he retired. Since then, Ms Lee updated the image of 611 tau sar piah. She opened an outlet at a huge shopping mall, Vivo City called Little Red Shop and was selling tau sar piah with many varieties like (1) the regular salty mung bean paste 咸豆沙 (2) the popular sweet mung bean paste 甜豆沙 (3) lotus paste 莲蓉 (4) red bean paste 红豆沙 (5) Penang mung bean paste 槟城咸豆沙 (6) pineapple paste 黄梨 (7) green tea lotus paste 绿茶莲蓉饼 (8) coffee red bean paste 咖啡豆沙 (9)Durian lotus paste 榴莲莲蓉. The mung bean paste 豆沙, lotus paste 莲蓉, red bean paste 红豆沙 and Penang mung bean paste 槟城咸豆沙 are the traditional pastry fillings that we would normally eat in Chinese pastry and the rest are exotic varieties that were created subsequently based on food trends and popularity.

Unlike the other tau sar piah (like these that I have baked at here and here, the 611 tau sar piah is different because of its buttery and not-distinctive layered pastry. According to ieatishootipost, the pastry tastes like crunchy-like-butter-cookie but flaky at the same time. Unlike the regular pale and crumbly mung bean filling, the regular salty and the popular sweet 611 tau sar piah are usually made of smooth and pasty mung bean paste which is well flavoured with brown sugar and fried shallots... Well, exactly like this mung bean filling that I have found at here.

Sounds yummy?

Months ago, my close cousin who is living in NYC and I were back in Singapore for our holidays. When we met up, we were both looking for 611 tau sar piah and sad to say that these yummy traditional pastry are not selling in Vivo city anymore!

I told my cousin that I'm going to recreate 611-like tar sar piah at our Melbourne home and she gave me a thumb up. Based on what I can remember, these are what I baked...

buttery flaky 611 tau sar piah mung bean pastry
611-like buttery tau sar piah

Thursday, September 17, 2015

Chocolate pots de crème (William Sonoma)

Anyone who has never made a mistake has never tried anything new - Albert Einstein


To me, it is always fun and challenging baking-along with Joyce from Kitchen Flavours and Lena from Frozen wings. Every recipe and theme that we chose is different and I know that I'm always learning something new...

For this bake along, we are baking chocolate pots de crème from the book, William Sonoma Baking Book or here

Pots de crème??? According to Wikipedia, pots de crème are French custard desserts which also refer to the porcelain cups in which the dessert is served. Typically, pots de crème are made with egg yolks, cream, milk, and a flavor, often vanilla or chocolate. The milk and cream are heated and flavoured, then mixed into the whisked egg yolks. The mixture is strained and poured into cups, which are then baked in a water bath at low heat. This description is exactly the same as the recipe that we are baking here and these are the chocolate pots de crème that I have baked...

chocolate pots de crème William Sonoma
Chocolate pots de crème (William Sonoma)

Wednesday, September 16, 2015

Chocolate Malted Milo / Ovaltine / Maltesers / Whoppers Drops (Dorie Greenspan)

Have you ever thought...

What is chocolate to you?

Chocolate = chocolat in French = chocolade in Dutch = 巧克力 in Chinese = チョコレート in Japanese = Schokolade in German = chokolade in Danish ... LOL!

To me, Chocolate = yummy!!!

I hope that we are speaking the same language here... LOL!

And what is malted chocolate to you?

Well, it depends... if it is Milo, Ovaltine, Maltesers or Whoppers.

Although Milo and Ovaltine are malted chocolate milk powder, I can detect the slight difference in them. Guess what??? I'm actually team Milo. Please don't ask me why... I like Ovaltine too and can't explain why I have this inclination.

How about Maltesers or Whoppers? Although both are malted milk balls covered with chocolate, both can be significantly different in their taste and texture. Produced by Mars, Maltesers are available in almost all countries like United Kingdom, Ireland, Canada, France, Italy, Germany, the Netherlands, Australia, Hong Kong, Japan, and Austria. In contrast, Whoppers are produced by The Hershey Company and is exclusively known as the American Whoppers! Is this American vs the rest of world? Nay! My choice has nothing to do with nationality but I'm actually team Maltesers because I like the malted filling in Maltesers being lighter and crisper.

Now that I have confirmed myself to be team Milo and Maltesers... Instead of baking chocolate malted (Ovaltine) Whoppers drops from the book, Baking: From My Home to Yours by Dorie Greenspan, I'm using the same recipe to bake chocolate malted (Milo) Maltesers drops.

chocolate malted Milo Maltesers drops cookies
Chocolate Malted Milo Maltesers Drops