tau sar piah (mung beans biscuit)

Tau Sar Piah

Tau sar piah, or mung beans biscuits, is a traditional Chinese pastry biscuit using two types of dough to achieve a flaky skin. The filling can be sweet or salty-sweet.

In Singapore, we have a westernised version made famous by Loong Fatt coffeeshop at Balestier. The crust is crispy and has a buttery taste as compared to the traditional version.

Tau Sar Piah1

This recipe is the traditional version, made with lard. I bought lard at a baking supplies shop in Hong Kong.

Tau sar piah (adapted and spotted from Amanda, original recipe from tthksy@Kitchen Capers forum)

Oil Dough

  • 115 grams all-purpose flour
  • 25 grams oil
  • 25 grams lard

Water dough

  • 230 grams all-purpose flour
  • 50 grams oil
  • 50 grams lard
  • 90 grams water
  • 1/2 tsp white vinegar


  • 90 grams oil
  • 6-9 shallots, sliced thinly
  • 100 grams sugar (suggest 120-130 grams)
  • 1 1/2 tsp salt
  • 1 1/2 tsp white pepper (suggest reduce to 1/2 tsp)
  • 300 grams split mung beans


  • 1 beaten egg for glazing
  • white sesame seeds for sprinkling
  1. Soak mung beans for 2 hours. Drain and steam over high heat for 20 minutes.
  2. Mash mung beans until fine. Add sugar, salt and pepper. Mix well.
  3. In a saucepan, heat oil. Add shallots and fry until brown and fragrant.
  4. Add in mung bean filling and fry for 5 minutes until dry. Set aside to cool. Divide filling into 15 grams ball.
  5. For oil dough, mix all the ingredients together until a rough dough is formed. Divide into 3 grams ball. Set aside.
  6. For water dough, mix all the ingredients together and knead until a soft pliable dough is formed. Divide into 8.5 grams ball. Set aside.
  7. Let both dough rest for 30 minutes before using.
  8. Preheat oven to 180 C. Prepare 2 baking sheets covered with greaseproof paper.
  9. Flatten water dough slightly with your fingers. Place a ball of oil dough inside and pinch the water dough to seal the edges.
  10. Roll the dough into a oblong shape. Swiss roll the dough up. Turn the swiss-rolled dough 90 degrees.
  11. Repeat step 10.
  12. Roll the dough into a circle. Wrap a ball of filling in the middle and pinch the seams to seal well. Shape the tau sar piah gently into a ball and place seam side down on the baking sheet.
  13. Glaze with beaten egg. Bake for 10 minutes. Take out and glaze again with beaten egg. Sprinkle on sesame seeds. Bake for another 10-12 minutes until golden brown.
  14. Cool completely on a rack before storing.

The original recipe was for 100 pieces. The above recipe is halved and should produce 50 pieces but I managed only 43 as I had not enough filling. I was a bit inconsistent with the size of the filling.

Initially, I followed some of the instructions on the forum left by others who have attempted the recipe and they used a 5 grams oil dough, 15 grams water dough and 15 grams filling. I find the tau sar piah a bit too big. So I changed to follow the original recipe and used a 3 grams oil dough, 8.5 grams water dough and about 15-17 grams filling. The size is better, somewhat like the tambun biscuits from Penang.

Tau Sar Piah2

My mum thinks the filling is a tad too salty and not sweet enough. I like the saltiness but think the sugar can be increased and the pepper decreased. My dad likes it as it is and promptly ate 3 at one shot. My colleagues think the filling is quite nice.

To each its own I guess. 🙂



Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s