It's no secret that I love to visit a thrift store and most the time I hunting for bargain book even my step daughter, gave me I-book for Christmas present but, nothing can change my habit to read from actual book. I always love the crisp sound of paper, especially an old paperback novel. So, when I visit the thrift store last time, my eyes hooked to a red simple book . 'Peony In Love' - oh, wow .. a new York best selling book and just only $1.50 andsince I came on Tuesday I got additional disc.20% for every book . No hesitate, just grab and pay for several good book too.
I thought I will read a boring love story book but not at all, I'm so obsess with this book . The book it's about an amazing unforgettable l journey of a young girl's love and loss through her life and her death. In some part of the story is base on a real story and some Chinese people still practicing ritual as same as like the author wrote in Peony In Love Book. What I can say is I have no regret to spend my free time reading this book and forget about my sewing stuff for awhile :D
Anyway, back to my kitchen .. I've been craving for Bakpia since long time ago ; Bakpia is are small round-shaped Indonesian pastries made usually stuffed with mung beans.I've been tried several recipe, but never happy with the result. The cookies layer become hard after next day. So frustrated, until I found one recipe via goggle . Ola..la.. I'm so glad the result comes as perfect as I want ; too much work to make this tiny cookies, but worth it. And you know what, actually, Bakpia is not only known by Indonesian people ; Malaysian ; Singaporean and another Asian country people known this cookies too with pretty similar name 'tau sar piah' oh .. wow.. cool.
So let's try this recipe than :
Bakpia / Pia / Tau Sar Piah
Recipe : Sonia - http://nasilemaklover.blogspot.com/ - modify by Fitri
400g peeled mung beans (soaked overnight, steamed and mashed),
250g fine sugar
100g cooking oil
Oil Dough (A)
35g vegetable shortening
35g cooking oil
Water Dough (B)
250g sifted all-purpose flour
1/2 tsp fine sugar
65g vegetable shortening
1. Combine sugar, salt, and mashed beans in a large bowl. Mix well. (you can use food processor too to make it faster)
2. Heat oil in wok or pan. add the bean mixture, stir-fry on low heat till it becomes dry and able to form a ball.
3. Remove from heat . Cool completely, divide and shape filling into 34 equal portion balls (around 20-22g).
To make Tau Sar Piah
1. Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them rest for 20 minutes. Divide and shape each dough into 34 equal portion balls.
2. Wrap dough A with dough B. Roll it out into long rectangle shape. Then roll up the dough like the swiss roll. Repeat this step twice.
3. Roll it out into a circle and place the filling at the center. Bring all edges together and pinch to seal.
4. Egg wash and bake in preheated oven at 180 degree C for 20 minutes or till golden brown.
The original recipe is using slice shallot from 1 bulk of shallot and white pepper- but I skip this part
I found interesting method to roll bakpia here : http://www.youtube.com/watch?v=ryWDFF_OCFo&feature=related