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Tau Sar Piah (豆沙饼)

July 19, 2017 | Recipe by Bake with Paws

In Penang, Tau Sar Piah (a.k.a. Tambun Biscuits) are baked flaky pastry biscuits filled with a sweet or savoury filling made from grounded mung beans (tau sar). We had a lot of mung beans left over from making bak chang by my mother in-law. So, I decided to use it to bake my healthy version of Tau Sar Piah where no shortening or pork lard used.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Tau Sar Piah (豆沙饼) Recipe

Yields: 36 biscuits


300g split green beans (mung beans)
170g brown sugar
2 tsp salt
1/4 tsp pepper

80g (approx. 8) shallots, sliced thinly
86g cooking oil

Water Dough (A):
250g all-purpose flour
½ tsp brown sugar
65g coconut oil
120ml – 130 ml water

Oil Dough (B):
165g all-purpose flour
70g coconut oil

Egg wash: 1 egg + 1 tablespoon water
Some white and black sesame seeds


To prepare the mung bean filling:
  1. Wash and soak mung beans in water for at least 4 hours or overnight. Drain well and steam at medium heat for 40 minutes till soft.
  2. In the meantime, fry the shallots with oil till fragrant and golden brown. Remove from wok and crash the fried shallot with spoon or hand. Set aside.
  3. Mash the steamed mung beans till very fine while still hot. Add brown sugar, salt, pepper and fried shallots (plus the oil) and mix well.
  4. Divide the filling into 36 portions and shape into a ball (20g each ball).  I did not stir fry as my steamed mung beans are very dried.  If steamed water went in and made your mung beans very wet, then you need to stir fry at low heat till dry and you able to make shape into a ball.
To make the Tau Sar Piah:
  1. Knead ingredients (A) and ingredients (B) separately into a smooth dough by hand. Let them rest for 10 to 30 minutes.
  2. Divide the dough into 36 portions for each dough, around 12 g for water dough (A) and 7 g for oil dough (B).
  3. Flatten dough A and wrap up dough B. Roll skin into a rectangular shape, roll up like swiss roll. 
  4. Repeat another time the same way.
  5. Roll skin into think rounds, wrap up 1 part of filling and form into a ball. Slightly flatten them and arrange onto a baking tray. Brush with egg wash, leave till almost dry and brush again with egg wash. 
  6. Lastly sprinkle some sesame seeds on top.
  7. Bake in a preheated oven at 180C for around 30 minutes till golden brown.


  1. Hi Yeanley,

    Does the tau sar piah pastry turnout to be very flaky using coconut oil instead of lard?

    Thank you.


    1. Hi, thanks for asking. They were quite flaky. The pictures shown are using coconut oil. Traditional Tau Sar Piah usually used shortening in the skin and lard in the filling.

      Cheers :)

  2. Hi, what is the approx weight of the shallots used? Shallots vary in size quite a lot, so I wanted to make sure.

    1. Hi, thanks for reading this recipe. It is about 80g.
      Cheers :)

  3. will the mung bean be difficult to shape since they are dry?

    1. Hi, thanks for reading. I didn't find it difficult with the amount of oil I used. However, recipe is just a reference. You can modify and add more if you prefer more oily.

      Cheers :)


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