Tau Sar Piah

Dough A (rest dough for 30mins)

- 115g flour (1/2 cup of plain flour)
- 58g oil (1/4 cup of veg oil)

Dough B(rest dough for 30mins)
- 230g flour(1/2 cup of plain flour)
- 110g oil (1/2 cup of veg oil)
- 90g water (1/2 cup of water)
- 1/2 tsp vinegar(white vinegar)

Filling

- 90g oil
- 10 shallots - thinly sliced (i used one big onion)
- 150g sugar
- 1/2 tsp salt
- 1/2 tsp white pepper
- 300 peeled Mung beans :: those that you use to make tau suan (soaked for 2hrs, steamed and mashed)
**For me the mung beans, I had to soaked longer and steamed for about and hr plus maybe because of the low humidity in the house I'm not sure...

Directions:
1. Add sugar, salt and white pepper to mashed beans
2. Heat oil, fry the shallots till brown and fragrant.
3. Pour in bean mixture, fry the mixture til become dry and able to form into a ball.
4. Dough A divided in 4g ball size
5. Dough B divided in 12g ball size
6. Wrap B around A, flatten it and roll it up. Repeat again, flatten and wrap the filling in it.
7. Brushed with beaten egg and top with sesame seeds.
8. Baked at 375 degrees F or 180 degrees C for 20mins or leave it in the oven till it turns to your desired browness.