Tambun Biscuits (Tau Sar Peng)

Ingredients:

Filling:

1 1/2 cups mung beans
1 cup sugar
3/4 tsp salt
1 tsp while pepper
2 1/2 tbsp sesame oil
5 tbsp deep fried shallot crisps

Pastry:

Water Dough
1 1/2 cups plain flour (tipo o)
1 tbsp icing sugar
1/2 tsp salt
3/8 cup vegetable oil
1/2 cup water
1 tbsp vinegar

Oil Dough
5/8 cup plain flour (tipo o)
3/8 cup shortening / margarine

Egg Glaze
1 egg yolk
1 tbsp water
1/4 tsp salt

Method:

Filling:

Soak the beans for few hours, drained.

Pour in a steam-able bowl with water level slightly above the beans, steam until soft and cooked through then mashed.

Add sugar, salt and white pepper to the mashed beans.

Heat oil in a non-stick wok, add-in the ready-fried shallot crisps, follow by the beans mixture.

Fry the mixture till dry and powdery.

Remove from heat and leave to cool completely.

Water Dough:

Mix flour, sugar, salt, oil in a large bowl.

Combine water and vinegar and pour into the flour mixture.

Mix well to blend and knead till dough is smooth.

Leave to rest for 30 minutes.

Oil Dough:

Mix flour and shortening / margarine and knead till dough is smooth.

Leave to rest for 30 minutes.

Assembly:

Roll out both water dough and oil dough into long sausage shape and divide each into 36 pieces.

Roll out a piece of water dough, fill-in a piece of oil dough and wrapped.

Roll out flat and roll up into a swiss roll.

Repeat the rolling and flattening process for three times.

Flatten and add a heaped teaspoon of filling.

Gather up the sides and roll into a ball.

Repeat the assembly process for the rest of doughs' pieces.

Place each ball on a lightly greased tray.

Brush the surface with egg glaze and bake in preheated oven at 160 degrees C for 20 minutes or till biscuits became golden brown.