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Food of the Day: Tau Sar Piah

Food of the Day: Tau Sar Piah

A delicious been-filled pastry from Singapore

The Tau Sar Piah is a pastry famous throughout Asia.

The curiously named tau sar piah is a pastry that comes from Singapore. Here in America, it is mostly known as the ‘mung bean pastry,’ and the type of pastry could maybe best be linked to biscuits. And though being as small as a munchkin, this bean-filled pastry is packed with flavor. When baked, a tau sar piah comes out nice and golden brown, served with sprinkles of sesame seeds on top. It’s so delicate that when you take a bite from it, you are bound to have the crispy flakes dropping all over you.

Then there’s the inside. Different than your typical American flavors such as chocolate or jelly, this particular one has a filling made out of sweet red beans. The ground up and mashed beans are creamy, giving it a thick, moist, texture to balance out the flaky crust. Besides Singapore, other Asian countries also love this pastry. They use different flavors such as the butter bean, green tea, and chocolate for filling.

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My Kitchen Snippets

1. Soak the beans for at least 4 hours, steamed for 30 minutes or until soft. Put it in a food processor and give it a few pulses (not too smooth). Add In the sugar, salt and pepper and mix well.
2. Heat up the oil and fry the shallots until lightly brown and fragrant. Add in the bean mixture. Stir and fry until the mixture is slightly dry and you are able to form it into a ball with it.
3. Remove and divide the filling into 65 small balls. Set it aside.

1. Mix ingredients for dough A until it form into a smooth dough. If the dough is too dry add a bit more oil. Wrap dough with cling wrap and set it aside to rest for 30mins. Divide into 65 pieces.
2. Mix Ingredients for dough B together until it form into a smooth dough. Wrap dough with cling wrap and set it aside for 30mins. Divide into 65 pieces

1. Take a piece of dough B and wrap it around dough A. Be sure to wrap tightly and eliminate any air pocket. Flatten the dough with your palm then roll it out into long oval thin dough using a rolling pin (pix A). Roll the dough up like a Swiss roll (Pix B and C).

2. Turn the dough 90° (pix D), flatten it and roll it out thin (pix E). Then roll it up like a Swiss roll (pix F) Repeat step 1 and 2 with the remaining dough.

3. Take 1 piece of pastry dough, press down the center of the dough (Pix G)and pinch both ends (Pix H)together then flatten it so the dough is roughly round shape. Roll the dough out to a circle

4. Wrap it with filling. Brush with egg wash and bake it in a pre-heated 375 degree F oven until golden brown.


A Change in Food Scenery

As one travels even further north of Ipoh, the trunk road snakes through the narrow mountain pass of Bukit Berapit and descends towards the northern coastal plains. The food scenery changes as the Hokkien (Fujianese) food culture predominates. The type of biscuits found among the Chinese communities there are totally different with sugar-filled puffs and sweet peanut crumbles filling the shelves of small town confection shops. In both types of Chinese communities, these local biscuits fulfill the need for wedding dowry gifts and also festive day offerings, just like the Lunar New Year.



Food of the Day: Tau Sar Piah - Recipes

Whenever I come to the Balestier area, I seldom leave here without getting a box of my favourite tau sar piah or 豆沙饼, a Chinese flaky pastry with green bean billing.

I had tried the tau sar piah from several bakeries in the same neighbourhood. [Read my earlier blog post -> 603 Tau Sar Piah vs Royal River Bakery (aka Whampoa Tau Sar Piah) .] But it’s still the tau sar piah from Loong Fatt that keeps me coming back for the last 8 years which imo, is the best tau sar piah in Singapore.

Their one and only outlet is located at 639 Balestier Road.

Unlike the current Thye Moh Chan that offers an array of different tau sar piah that includes traditional ones as well as modern and innnovative flavours, Loong Fatt only specialises in the traditional sweet and salty tau sar piah.

The one without sesame seeds on top is salty and the one with sesame seeds is sweet.

Each tau sar piah is priced at S.70 each.

When I brought home my box of 5 sweet and 5 salty tau sar piah, they were still so fresh and warm.

I really couldn’t decide which one of the two was better because I loved them both.

The skin of the tau sar piah was so crispy, it was almost like biting into a flaky biscuit. Even when it was left out for several hours and I took a piece again for a later tea break, the skin was still very crispy. Amazing.

The texture of the filling was similar to that of a mooncake’s lotus seed paste filling. Thick but not over the top. The sweet one wasn’t saccharine sweeet and the salty one was just perfectly seasoned.

Every bite of the tau sar piah was just flavoursome. These traditional snacks can be really addictive and I just love pairing them with a cuppa. Can easily finish half a dozen in one go! .

Loong Fatt Tau Sar Piah
639 Balestier Road
Singapore 329922
Tel: +65 6253 4584
Opening hours:
8.00am to 4.30pm (Mon-Sat)
Closed on Sundays


Passion for food

Our mother is passionate about food – she makes the perfect braised noodles and brews the most amazing soup, both of which are heirloom recipes handed down to her. Yet in her old age, she found a new joy for baking. She wasn’t professionally trained, so this was an arduous journey, but it was one driven by passion. This brings a style that is bounded by neither training nor convention – our mother experimented day and night to create our signature goodies at 603 Tau Sar Piah.


Loong Fatt bakery

Loo Suan Mui and Loo Suan Jwee are sisters from Malacca, but have been residing in Singapore for close to five decades.

The sisters work at Loong Fatt Tau Sar Piah in Balestier, a famous bakery specialising in tau sar piah.

Photo by Aaron Neo via Facebook

Known for delicious tau sar piah with crispier-than-usual skin, Loong Fatt has earned a serious reputation for itself over the years.

According to one of the Loo sisters, their customers hail from all over the world including Hong Kong, Southeast Asia, Europe and the U.S..

Celebrities also frequent the bakery, she added.


603 Tau Sar Piah Now Offering Home Delivery For Their Famous Pastries

Balestier Road is home to a number of foodie haunts, including Combat Durian, the recently notorious Founder Bak Kut Teh, and a pair of well-loved tau sar piah joints, Loong Fatt and 603 Tau Sar Piah. Loong Fatt Tau Sar Piah has been around for over seven decades, while the family-run 603 only moved to Balestier almost 20 years ago from its original shop at Rail Mall. Both are equally famous for their excellent flaky tau sar piah, which are stuffed with a crumbly, sweet or savoury grounded mung bean filling.

For those who don’t stay around Balestier, it may be a pain to trek there just to tapow tau sar piah. But in July this year, 603 Tau Sar Piah quietly rolled out a weekend “neighbourhood delivery” service on selected Sundays.

While it also offers a regular delivery service (where you can get your pastries delivered to you for a fee based on location and timing), the neighbourhood delivery service charges a lower delivery fee of $8 per location (a minimum spending of $15 applies). The other caveat? 603 determines the delivery zones and dates, depending on its schedule.

603 will update its Facebook page with a post and an online order form once it has finalised its delivery dates and zones for the month. Neighbourhoods that it had delivered to include Jurong, Bukit Panjang and Ang Mo Kio. You just need to send in your order at least a week in advance via the online form, pay for your pastries via PayNow and wait for your delivery.

For the upcoming October, the shop will also deliver to the East side (Bedok, Tanah Merah, Changi, Tampines, Pasir Ris) and North-ish side (Yew Tee, Yishun, Woodlands, Sembawang) as well as the Jurong and Boon Lay areas in the West. Orders will reach customers between 2pm to 5pm on the specified dates.

A 603 staff member we spoke to explained that the zones were selected based on the number of delivery orders that the shop had already received from the various areas around Singapore. And since 603’s deliverymen are heading to the ’hood to make their rounds, the shop opens up ‘neighbourhood delivery’ slots at its discretion to benefit more customers.

Like its competitor Loong Fatt, 603 has recently raised the prices of its tau sar piah from .80 per piece to .90 (the latter had announced that the price hike was due to an increase in operational costs). There are 12 flavours offered here, including the classic Sweet, Salty, Lotus Paste and Yuan Yang, plus other mod picks like Durian and Green Tea.


Food of the Day: Tau Sar Piah - Recipes

Balestier Road has many shops selling Tau Sar [email protected] paste pastry. To each his own. I read thru a few reviews over the internet before heading down to this street to taste these pastries.

Initially I was reluctant to patronise this particular shop as it was rank the lowest 3.5/5 among it's competitors by some so called high profile food blogger in Singapore where rank others ranging from 4/5 to 4.5/5. One description was that the filling was to flat and soggy as he prefers crumbly filling,which is what most tau sar piah should be.

For me i love this "soggyness" as is unique and i cannot find this style in other tau sar piah. Thus one man's meat can be another man's poison.

Comparing with it's competitors, the tau sar pastry here is not at all oily! I only realise later that this is the only shop in this street that sells this pastries in vegetarians version. As such, no onions "aroma" are in them as well (local Buddhist considered strong overwhelming garlic and onion as non vegetarian dish).
Fluffy soft crust on the outside.

Oh, Mr Heng the friendly uncle who is the owner of this almost half a century old shop is very humble and friendly. Just simply love the pastry here. My favourite are the salty version (still sweet tasting) and the yam version.

I did not put 5 stars because the filling texture is not what most tau sar piah should be thus may not be like by others despite i love it n tempted to rate it a 5/5 stars!


Food of the Day: Tau Sar Piah - Recipes

This is another work under 吃饱饭没事做 (Having nothing better to do after being fed). I just like to try out making this "Tau Sha Piah" even i can easily buy this from the outside shops. when this biscuit hot came out from oven, it tastes like the one which is selling in the shop as it is very flaky and smells good !

But, the tedious steps, repeat the rolling steps for each of the small biscuit..

Think twice before you want to try this out, find one day you are really free and nothing to do..very tedious steps indeed..I will also think twice before I will make this again, hehehe.

58 comments:

Move over Ghee Heang and Him Heang!! Here comes Sonia!! These are beautifully made, Sonia. Better than some commercial ones I must say. My mum will love me to bits if I could make her these. I guess I will attempt them one day when I have more time on my hands. I'm going to say this again . beautiful!!

yours is so nice, if I were to make, won't b so nice liao.

Your tau sha piah looks good but it will be even better if I can taste them now !

Hahaha, love how you categorize this as nothing better to do item bake! But you sure did a great job. looks as good as those selling outside!

Never heard of these. I'd love to try them.

kak cek suka kuih ni. thanks for sharing this nice recipe. kak cek amik dulu ya. mana tau kot2 rajin boleh buat nanti. )

This is entirely new to me. Mung beans in biscuits. Love the way the entire recipe is done.

I'll bet yours better D We have this of pastry back home , it's called "hopia" and also here in hk but I haven't tried it yet or maybe I'd already tried it but with different filling :P :D

My favourite. Can finish at least 10 of em'. sniff sniff must be very nice aroma out from the stove.

i love this kuih. maybe i should to make this one day.
tq for sharing :)

I remember having these kuih at my friend's house during Chinese New Year..It was very long back and have forgotten the taste. Thanks for bring back those cherish able moments Sonia.

Ooo these look so good! These are one of my favourites. I always want to try make it myself, but like you said must find a day when I am VERY free! haha.

Hmm. do we get to try this one day? I hope you make these when we meet up again, hahaha!

Wow! Really looks like store bought, so nice! But as you said I shall think twice or even trice :P

you admit that u 吃饱没事做 haha!Nevermind la sometimes just want to enjoy the process of making things that we have never experienced before. I bet you must be very proud that you have successfully completed this task and they turned out well. hehe Well done!

What a lovely tau sha piah. Well done n can smell it from my home

lovely tau sar piah, like the second photo very much, great job!

Salute you lar. so much work leh and yet you can do :)

although making tau sha piah taken super long time, you have done it so well. they look delicious and great :)

This has been in my to-bake list for quite sometime. Yours look store-bought piah, so pro! Well done.

I don't mind kneading and rolling.. but for the filling, I hv phobia, I just cant get a smooth mung bean.

I also 吃饱没事做. made some cookies and play with my kids! I like this dragon balls.

i think i will not think to make this..haha. i admit got no patient on making this one.. great job Sonia。^^

oh my goodness!! you are amazing!! So much patient in shaping and making these little gems! Oh i wish i can pop one into my mouth now! Sonia, i'm so impressed.

Well done, Sonia! You did well lo :) I used to buy this tau sha piah everytime I go Penang, I think I 'm too lazy to make this at home, hehe.

Hi Sonia, I really miss this yummy tau sha piah. Love the colour! The 2nd picture reminds me of the peanut cookies that we normally eat during CNY, the ones that will melt in mouth one, do you have that recipe? This one won't be "laku" in my house, so I can only appreciate here.

aiyo, make me laugh everytime i saw ur ‘吃饱没事做’written in ur post. Well, at least u r honest rather those who like to pretent they are busy but the actual fact is they are not.
Ur tau sha piah really looks like those store bought one, thumbs up!

I wanna learn this! Those from Penang getting very commercialized and flaky :(

This looks better than the store bought. Thumbs Up!

Looks so cute and yummy! Hahaha, I totally understand what you meant by think twice before attempting it again, 6 years had passed and I have yet to make another batch. :D

Such perfectly rolled little yummy biscuits. Really tedious, but if you're an expert. such as yourself, Sonia, you can make these amazing, as you have done so!

Wow! You are really talented! I love your tau she piah!

Looks similar to the steps of making spiral mooncake with 2 dough.. Nice.. I love tau sah piah.. can eat non stop

Yes Sonia we love tausa piah.
if i made this, hb has to keep reminding the kids don't finish all, mummy may like to have some too.

Hahaha, Sonia, I am really impressed with your enthusiasm and efforts to make these. ) Well, sometimes you have to do something like these to discover that, hey, you can really do it)
You may be the next Ghee Heang or Him Heang (famous producers of the above Tau Sar Pneah), I won't be surprised:D

Hi, I think this must have taste must better than store bought.I'm drooling over the picture.

Never heard of these. Sounds good. Will have to try this soon.

is this the same as tambun biscuit? though it takes lots of time to do this, it's always satisfying and worth the effort if they turn out good as these!

This is my favourite! Will try to bake one day. I like flaky crust n yellow filling tau sa piah :)

Wow..amazing, Sonia. Tambun pia, I like it.

Haha. 真的是吃饱饭没事做!But I'm planning to make this next week to bring home to my parents't place. I know lots of work but cab't wait to let my family to try the homemade version.
Hope you're enjoying the holiday.
Kristy

So beautifully done. So much like the store bought and of course, homemade is always good. You can do and bake everything.

Looks wonderful! I love to eat this with a cup of Chinese Tea.
Have a great weekend, Sonia!

I go brew some tea and you come over for a cup? Don't forget bring some of those biscuits together with you. -)

OMG Sonia, this looks SO GOOD! How long do they last in your house even if you put it in your jar? If I make this I think it won't last a day.

Wow this looks interesting and tempting. thanks for sharing

吃饱饭没事做. At least you did something constructive and delicious.

Special Upload For Speical People Great. I always welcomed your blog. By Regards Brochure Printing

You are a superb lady and your kids are so fortunate.

Hi,
I tried this tar sha piah this morning and it was a success.
My only concern is why is the filling so green? Is mung bean the same as green bean?

can I substitute shortening with any type of butter. I live in australia and there is no shop selling shortening


These M’sian Sisters Start Work at 1am Every Day to Make Singapore’s Best Tau Sar Piah

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Let’s be honest, most of us are NOT a morning person and often dread waking up for work. Sure, we love our jobs, but some days, it’s just so hard to get up especially when we’ve stayed up late having a Netflix marathon the night before.

However, these two Malaysian sisters have been willingly waking up as early as 1am for work for the past 46 years with no complaints at all, reported Mothership. They are the epitome of hard work!

Hailing from Melaka, the Loo sisters have been selling tau sar piah in Singapore at the famously known bakery Loong Fatt Tau Sar Piah. Their pastry is normally praised for its crispy skin and they have customers from all over the world including Hong Kong, Southeast Asia, Europe and the US. They are pretty famous!

However, fame and praise didn’t come easily for these ladies as the Loo sisters would often burn the midnight oil to prepare the best tau sar piah for their beloved customers. Here’s their story…

Super early birds

Arriving at their store at 2am, the Loo sisters work hard to bake tau sar piah before opening their shutters at 6.15am.

Then, by 7am, they are joined by the rest of their staff for a regular eventful day at Loong Fatt Tau Sar Piah bakery as they sell the flooding customers their delectable tau sar piah.

After that, at 4.30pm or when their tau sar piah goes out of stock, their bakery will end operations for the day until they reopen the next morning.

So much hard work, no wonder their bakery is famous!

Learning the secret recipe

Surprisingly, the Loo sisters didn’t always know how to make tau sar piah.

In fact, they learnt the skill 20 years ago by watching their former boss make the famed pastry. They shared that they would watch him in silence and later try to emulate his techniques when the store closes on Sundays.

After many attempts, the ladies eventually succeeded in making the tau sar piah they are famous for today.

Ahh, a classic case of “Practice makes a man perfect”!

For the love of tau sar piah

Their passion for tau sar piah is evident too, as the Loo sisters draw a monthly salary like their staff instead of holding a share in the business. Yep, they have no shares in the Loong Fatt Tau Sar Piah bakery!

Not only that, one of the sisters hadn’t had the thought of getting married since they started working at the bakery.

Her passion is further proven as she arrives to work on time (at 2am) every day even though she relies on a wheelchair. Mad respect!

She said that her spinal condition can never get in the way of her work because the joy of working is much greater than her pain. So, she hopes to keep making tau sar piah until the day she can no longer make any.

We can all learn a lot from the Loo sisters’ diligence and teamwork. Their tireless dedication and extraordinary passion for their bakery are one-of-a-kind and certainly an inspiration to aspiring entrepreneurs. We hope that they will continue to prosper and remain the best tau sar piah bakery in Singapore. That said, we are definitely proud of the Loo sisters for their amazing achievements!


Watch the video: Loong Fatt Tau Sar Piah (January 2022).