Saturday, May 03, 2008

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.


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


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.


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.

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.



Florence said...

Hi Lily,
The rainbow flower pastry you're talking about is called Peony Pastry and in Chinese it is : 牡丹酥.
I had wanted to make it months ago after I had it at a Chinese Wedding banquet. It is so pretty. Guess I have to buy the Linyoong to make it then.

Unknown said...


i think Peony Pastry is what i am looking for. if you should make them, the colors should be very vibrant otherwise the pastel colors will not turned out when fried. I tried frying one after making the Rainbow Puff but the rolling is not right and the petals were too short and the color is just light brown.

Try making with whatever filling you have.

btw, i think tt has this recipe in his blog

Anonymous said...

I made this pia (what we call in Indonesia). The difference is that in the filling, I used pandan leaves for flavoring and coconut milk. No shallots...
They are very good. I really enjoy your blog.

daphne said...

That looks fantastic Lily! Wow. I'm going to save this recipe.

Dayang said...

wow i love these,i always buy it in penang & perak everytime i go there lol

Anonymous said...

Dear Auntie Lily,
I tried making "flower" pastry once. It did not come out as pretty as yours. I think the temperature of the oil has to be just right. The cut must be deep enough (but not penetrate into the filling)to get the multi layering of petals.

I may attempt this recipe. My guests jaw will drop when they see such beautiful desserts.

Little Corner of Mine said...

You are as hardworking as ever!
Looks very good.

Anonymous said...

Hi, I am from Singapore too. May i know if i can just buy peeled mung beans off the shelves? where do u get yours? its the same as green beans right?

Unknown said...


if you are in singapore you should have no problem getting pelled mung beans. green breans is the same as mung beans

Anonymous said...

Hi Lily

Can I substitute the shortening with butter or vegetable oil? How much to use? Should I adjust the proportion of the other ingredients? I cannot seem to find shortening here. Thanks a million.

Regards, Sue

Unknown said...


yes, you could sub with butter or vegetable oil at the same amount.

Anonymous said...

hi lily
i am a bruneian, now staying in australia. what is that shortening? cover the dough with wet or dry cloth? and is that different flour used in dough a and b? i thought we use red bean to cook the tao sar?

by the way, i have tried your rice cooker fatt koh. it's really easy and nice to eat. i used steamer instead of rice cooker. have been missing all these kohs for a whille.thanks for youe recipe.

Unknown said...


Tau sar is used when tau which is beans are cooked and mashed into 'sar' so an adjective should be used to distinguish what sort of beans used like 'hoong' or red tau sar is made from red beans/azuki or 'look' tau sar is made from green beans.

if shortening is not available you can use margarine or vegetable oil.

Anonymous said...

lily, thanks for your information. will try out these days and let you know the outcome. ulee

Anonymous said...

i want to try this today but when i look again into the 'assemble' part, i realize that i don;t really understand the steps.
1. wrap dough b around dough a. do you mean dough a is in the centre of dough b?

2. fold the sides in making 3 layers.
does it mean that when i fold all the four sides of rectangular shaped dough in, and after baking it will become layers?

3. repeat the rolling and folding again.
this is for each 30 portions of the dough, right?

4. roll it out into 10 cm/4 inch diameter circle.
do i roll those folded rectangular shaped dough or what?

sorry for my poor understanding. but i have a feeling that the 'rectangualr shaped dough' that part is for the fried tau sar paeng, and the 'roll into circle' is for the baked tau sar paeng. however, i just want to make sure if i got it wrong. thank you for your time. ulee

Unknown said...


yes, dough a is to be made into balls and dough b is to be flatten and roll out flat big enough to wrap dough a in.

after rolling into a rectangle, fold into 3 layers like a letter.

yes, roll and fold. 30 balls separately.

at the final folding, it will be sort of a tiny square. try and roll it into as round(circle) as possible so that you can wrap the filling in.

if you use you can also roll the pastry instead of folding but i find that the folding gives the pastry a more layered effect while the circle rolling gives a flaky effect. Both taste just the same

Jason-Ophelia said...

Hi Lily!

Can I find out how do you steam the green beans? After I soaked the beans for 2hrs, I pour out the water they were soaked in and place them in a pot of boiling water but after half an hour later, my bean were still not soft. Should I steam the beans together with the water I've soaked them in?

Unknown said...


first the beans have to be soaked, then drain away the water, put it in a tray and steam in a steamer or a wok.

if you put the soaked beans in boiling water, then it is boiling and the beans are too mushy and takes a long long time to cook it dry.

Sandra said...

Dearest Lily,
Hi, I just made your tau sar paeng and it's absolutely delicious. I am a singaporean living in the netherlands and I was simply craving for this.
Well, I made it and I really like it very much. Thanks for sharing this recipe.

Reese Darragh said...

Dear Aunt Lily,

Just made your tau sar pneah. They came out great! Thanks for sharing the recipe.


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