Tau Sar Paeng

Baked Tau Sar Paeng

Fried Tau Sar Paeng

I had a recipe which made beautiful rainbow flower but i do not have the recipe anymore. Have been itching to search for the recipe but when i was rolling and folding the dough for the baked Tau Sar Paeng, i had a recollection of how the flower was rolled and decided to try frying a few. It worked and of course it is a flower with no rainbow colors. Will try to make and post the Rainbow Flower as soon as possible.

Ingredients:

Dough A:

240 g flour

120 g shortening

Dough B:

240 g all-purpose flour

60 g confectioner's sugar

60 g shortening

120 ml water

Filling (sweet):

1 1/2 cup peeled mung beans (soak for 2-3 hrs, steamed and mashed/blended)

6 tbsp cooking oil

4 level tbsp shallot, sliced thinly

1 cup sugar

1 tsp salt

Filling (savory)

1/2 cup peeled mung beans (soak for 2-3 hrs, steamed and mashed/blended)
6 tbsp cooking oil
4 level tbsp shallot, sliced thinly
1/2 cup sugar
2 tsp salt

1/2 tsp white pepper

Method:

Filling:

Combine sugar, salt, and mashed beans in a large bowl. Mix well.

Heat oil in wok or pan. Stir-fry the shallots till fragrant and lightly browned, removed fried shallot and set aside for later use. Add bean mixture, stir-fry on low heat till it becomes dry and able to form a ball.

Remove from heat and stir in fried shallots. Cool completely, divide and shape filling into 30

equal portions.

Alternatively, mix sliced shallots with 1 tsp oil and microwave on high, 1 minute at a time until brown.

Microwave all the other ingredients on high until bean paste is dry and can be formed into a ball. (If it has gone too dry, add some water, if it is still wet, continue to microwave) Add in the shallots and leave to cool before dividing into 30 portions.

Dough:

Preparation for dough A and B is done separately and the same method applies.

Bring together all ingredients for each dough, mix well and knead to form soft dough.

Cover and let them stand for 30 minutes.

Divide and shape each dough into 30 equal portion balls.

Assemble:

Wrap dough B around dough A.

Roll it out as thin and rectangular in shape as possible. Fold the sides in making 3 layers.

Repeat the rolling and folding again.

Roll it out into 10 cm/4 inch diameter circle and wet the surface of circle.

Place the filling at the center. and ring all edges together, pinch to seal.

Egg wash and sprinkle some sesame seeds on the top if desired.

Baked Tau Sar Paeng:

Preheat oven at 180 degree C/375 degree F and bake for 20 minutes till golden brown.

Fried Flower Tau Sar Paeng:

Heat enough oil for deep frying until 300 f(Use a small saucepan, big enough for frying 1 paeng at a time and remember not to fill oil more than half way up the saucepan)

Cut the pastry of the paeng into 8 sections - do not cut too deep - cut only the pastry.

Put the paeng on a small sieve and then lower into oil. Let it fry for a while and when the petals start going apart, shake the sieve gently to loosen the petals . Stop shaking the sieve when the paeng looks like a flower. Let it fry until golden brown.

Remove from oil and let it drain on a cooling rack.

Continue to fry the rest of the paeng and remember to adjust the temperature of the oil.

Serves