Traditional Tambun Biscuits Recipe
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!
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!