This box of Tau Sar Piah (豆沙饼) I bought from Mei Kee Bakery (美記餅家) at Yishun Bus Interchange. Coffee Tau Sar Piah (咖啡豆沙饼) – Imagine the classic flavours of savoury tau sar piah with hints of coffee infused within the mung bean paste. Not outstanding but still nice to see something was done to refresh a classic with new flavours.
Shrimp Tau Sar Piah (虾米豆沙饼) – First time I came across bean paste biscuits mixed with Hae Bee Hiam (Dried Shrimps Spicy Sambal). My mind visualized a weird tasting tau sar piah but on the first bite, my palates registered a pleasant combination of light spicy umaminess mixed with the classic salty bean paste. I must say, I really enjoy the snack.
Red Bean Tau Sar Piah (红豆豆沙饼) – Just the familiar black coloured red bean paste filled tau sar piah. I know my colleague would love this one. S$1 for each of the flavour but the seller charged me S$5 for 6 pieces.
My sibling has a steamer basket, so I finally got to try my hand at bao! I made way more red bean paste than necessary for dango and felt this was a good way to use it up. Didn’t expect them to rise so much. Gotta work on my crimping abilities. That was so hard!
Two Red Bean Buns (豆沙包) fresh out from the steamer. Got them from Ho Kee Pau (和记包) for S$1.20 each which is slightly on the expensive side but we just love that smooth and velvety sweet bean paste. Unlike the anpan bread (Japanese Red Bean Bun), the local bakeries blended the red beans to smooth rather than retain the coarse bean texture.