Tao Sar Piah - Moon Cake (Taiwan)

Today I tried to make Tao Sar Piah (Taiwan) using kaya paste and Mung bean paste. The method is very much similar to making Lotus seeds Moon cake except Lotus seeds paste ( Lin Yung) is used instead  mung bean paste. This seems to be a quite easy recipe and manage to get it right on the first attempt.


1 – 1.5 kg Mung Bean Paste( Kaya paste) or Lin Yung paste.

Water Dough (Skin):
2 cups plain flour
½ cup water (room temp)
½ cup oil

Oil Dough (Inner layer):
1 ½ cups plain flour
½ cup oil

1. Mix & knead water dough ingredients together & leave to stand for approx 30 mins.
2. Weigh out mung bean paste & roll into balls approx 30g per ball
3. Portion out water dough to approx 32 balls
4. Portion out oil dough to approx 32 balls
5. Press out to a thin layer the water dough portion. Put oil dough portion inside & wrap with water dough portion to a little ball.
6. Flour table top & rolling pin (optional).
7. Roll out in 1 direction the mixed dough ball to flat.
8. Roll back up into a a swiss roll.

9. Flour table top & rolling pin again (optional).
10. Put the swiss  roll standing top down & press downwards, then roll back out again in 1 direction.
11. Put a portion of mung bean paste into rolled out dough and wrap paste inside. (Note:Dough can be stretched to fit over paste ball.)
12. Shape into a ball & place on paper-lined baking tray.
13. Do the same for the rest of the ingredients
14. Bake at 170oC for 10 – 15 mins.
15. Brush with beaten egg. Sprinkle with sesame seeds.
16. Bake another 10 mins – 15 mins till golden.
17. Cool & store.

For more detail information please visit my website Shoonyin Recipes

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