Tau sar piah

Savoury mung bean biscuits

Penang Local, p. 102–103

Ingredients

  • 1 egg yolk
  • 1½ tablespoons milk
  • White sesame seeds, for sprinkling
  • Mung bean filling
  • 60 g (2 oz) split mung beans (without skins)
  • 80 ml (⅓ cup) vegetable oil
  • 2–3 red shallots, finely sliced
  • 1½ tablespoons caster (superfine) sugar
  • 1½ tablespoons soft brown sugar
  • ½ teaspoon salt
  • Water dough
  • 100 g (⅔ cup) plain (all-purpose) flour
  • 1 tablespoon caster (superfine) sugar
  • 40 g (1½ oz) vegetable shortening
  • Shortening dough
  • 50 g (⅓ cup) cake flour
  • 35 g (1¼ oz) vegetable shortening

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Open Penang Local at page 102–103 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.

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