If you’ve ever visited Penang, Malaysia, you’ve probably seen or tasted the famous traditional Tambun biscuits recipe made easy. These delightful little pastries are flaky on the outside, with a sweet and savory filling inside — a perfect bite-sized treat. Tambun biscuits, also known as Tau Sar Pneah, are a local specialty often given as gifts during festive occasions or enjoyed with a warm cup of tea.

In this guide, we’ll show you how to make these traditional biscuits step-by-step in a way that’s simple and approachable for anyone. You don’t need to be a pastry chef to create these authentic treats. From the dough to the mung bean filling and the baking process, everything is explained clearly. Let’s dive into the art of making Tambun biscuits at home!

What Are Tambun Biscuits?

Tambun biscuits, also called Tau Sar Pneah, are small, round pastries filled with sweetened mung bean paste. The outer crust is flaky, light, and slightly savory, while the inside is sweet and fragrant. These biscuits are a variation of the larger Heong Pneah (fragrant biscuits) but made in a more compact, bite-sized form.

They are iconic in Penang and are often purchased as souvenirs because of their unique taste and texture.

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Why You’ll Love This Recipe

Authentic Taste

This recipe captures the traditional flavors of Tambun biscuits while keeping it easy enough for home bakers.

Simple Ingredients

You don’t need fancy equipment or rare ingredients — just everyday pantry staples.

Great for Gifting

Pack them beautifully in a box, and they make perfect homemade gifts for family and friends.

Ingredients You’ll Need

Here’s what you’ll need to make these traditional Tambun biscuits recipe made easy:

For the Filling

1 cup peeled mung beans (soaked overnight)
½ cup sugar
3 tablespoons vegetable oil
¼ teaspoon salt

For the Oil Dough

1 cup all-purpose flour
⅓ cup vegetable oil

For the Water Dough

1 cup all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
⅓ cup water
3 tablespoons vegetable oil

Optional: Sesame seeds for sprinkling on top

Step-by-Step Instructions

Step 1: Make the Filling

Drain and steam the soaked mung beans for about 20–30 minutes, or until soft.
Mash or blend the beans into a smooth paste.
Heat oil in a non-stick pan, add the bean paste, sugar, and salt. Cook over low heat, stirring constantly, until the mixture thickens and holds its shape.
Let the filling cool completely before using.

Step 2: Prepare the Oil Dough

In a bowl, mix flour and oil until it forms a soft, pliable dough.
Cover with plastic wrap and set aside to rest.

Step 3: Prepare the Water Dough

In another bowl, mix flour, sugar, and salt.
Gradually add water and oil, kneading until a smooth dough forms.
Cover and let it rest for 10–15 minutes.

Step 4: Assemble the Biscuits

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Divide both doughs and the filling into equal portions (about 20–24 pieces each).
Take one portion of water dough, flatten it, and wrap it around one portion of oil dough.
Roll it out gently into an oval, then roll it up like a jelly roll. Turn it 90 degrees, roll out again, and roll it up once more.
Flatten the rolled dough into a circle, place a ball of filling in the center, and pinch the edges to seal. Shape into a neat ball.
Place the biscuits seam-side down on the baking sheet. Optionally, brush with a little water and sprinkle sesame seeds on top.

Step 5: Bake the Biscuits

Bake for about 20–25 minutes, or until the tops are lightly golden.
Let them cool completely before serving or storing.

Tips for Perfect Tambun Biscuits

Rest the Dough

Allow both doughs to rest before assembling. This helps relax the gluten and makes them easier to work with.

Don’t Overwork

Be gentle when rolling and shaping to keep the layers flaky.

Even Portions

Use a kitchen scale or measuring spoon to ensure even-sized dough and filling for uniform biscuits.

Cool Before Storing

Let the biscuits cool completely to avoid moisture buildup, which can affect their texture.

Serving Suggestions

Enjoy the biscuits warm or at room temperature with a cup of tea.
Pack them into small boxes as gifts for friends or festive occasions.
Serve them on a pretty plate during family gatherings or celebrations.

Storage Tips

Room Temperature

Store in an airtight container at room temperature for up to 5 days.

Longer Storage

For longer freshness, refrigerate the biscuits and reheat them lightly in the oven before serving.

FAQs

1. Can I use ready-made mung bean paste?

Yes, if you’re short on time, you can use store-bought mung bean paste. Just make sure it’s not too wet.

2. Why do my biscuits crack during baking?

Cracks may happen if the dough isn’t sealed properly or if it’s too dry. Make sure to cover the dough to keep it from drying out and seal the edges well.

3. Can I freeze Tambun biscuits?

Yes, you can freeze them in an airtight container for up to a month. Thaw and warm them in the oven before eating.

4. Can I make them sweeter?

You can adjust the amount of sugar in the filling according to your taste. Just don’t make it too wet, or it will leak out.

5. What type of flour should I use?

All-purpose flour works perfectly for this recipe. Avoid using cake flour, as it may be too soft and won’t give the desired flaky texture.

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Final Thoughts

This traditional Tambun biscuits recipe made easy brings the authentic taste of Penang’s famous pastry right into your kitchen. With its flaky layers, sweet mung bean filling, and delicate size, these biscuits are perfect for any occasion — from tea time to festive celebrations.

Try making a batch today, and you’ll see how rewarding it feels to create these little treats from scratch. They’re not just biscuits — they’re a piece of culture and tradition that you can share with family and friends. Enjoy baking and even more, enjoy eating them!

Traditional Tambun Biscuits Recipe

Hazel Wood

A beloved Penang delicacy, Tambun Biscuits (Tau Sar Pneah) are sweet and salty mung bean pastries wrapped in a flaky, buttery crust. With this easy recipe, you can bring authentic Malaysian flavors right into your kitchen!

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Prep Time 1

Cook Time 25

Total Time 1 25

Course Dessert

Cuisine Chinese

Servings 20

Calories 120 kcal

Ingredients

For Filling:
Yellow split mung beans skinned – 200g
Sugar – 80g
Salt – ¼ tsp
Shallot oil or vegetable oil – 4 tbsp
For Dough A Oil Dough:
All-purpose flour – 100g
Lard or vegetable shortening – 50g
For Dough B Water Dough:
All-purpose flour – 120g
Icing sugar – 20g
Lard or butter – 40g
Water – 50ml
For Egg Wash:
1 egg yolk + 1 tsp water

Instructions

Soak mung beans for 2–3 hours, then steam until soft.
Mash steamed mung beans and stir-fry with sugar, salt, and oil until dry. Let cool.
Mix ingredients for Dough A into a soft ball, rest for 20 mins.
Mix ingredients for Dough B into a smooth dough, rest for 20 mins.
Divide both doughs into 20 equal balls. Flatten Dough B, wrap Dough A inside.
Flatten again gently and roll up like a jelly roll, repeat flattening & rolling once more.
Shape dough into circles and wrap a spoonful of mung bean filling inside.
Seal and place seam-side down on a baking tray lined with parchment paper.
Brush tops with egg wash.
Bake at 180°C (350°F) for 20–25 minutes or until golden brown.

Notes

You can substitute lard with butter or shortening to make it vegetarian.
Ensure the mung bean paste is fully dry for the best texture.
Store in an airtight container up to a week.
Perfect as gifts or festive treats!

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