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Mini Red Bean Pastry Ball

Saturday, May 9, 2009

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After making the mizuyokan, i still have half a packet of red bean paste that is sitting in the fridge, staring at me whenever i open the fridge door. Not wanting to waste it, i wrack my little brain thinking of ways to use it. After flipping through my recipes file, i decided to make something that is a cross between pineapple tarts and tau sar piah, using the red bean paste as filling.

It’s kind of a experiment to me. I have never bake something like this before, even though i have been thinking of it for the past few months. Finally, armed with all the ingredients, i decided to make a go for it!

Yo-hoo! The end result is incrediblely delicious! The pastry has a buttery taste with the red bean paste adding a touch of sweetness to it. They compliment each other well without overpowering the other. It’s a great snack with a cup of hot green tea.

 

Mini Red Bean Pastry Ball

 

Ingredients:

150 g                                   butter

30 g                                     icing sugar

180 g                                   plain flour

30 g                                     corn flour

1                                            egg yolk

½ tsp                                  vanilla essence

 

Filing:                                 red bean paste (sweetened)

Egg Glaze:                        1 egg yolk + 1 tsp milk

 

Method:

1.    Roll red bean paste into balls of 10 g each. Set aside in fridge for later use.

2.    Cream butter with icing sugar until creamy. Add in egg yolk and vanilla essence,

        beat until well combined.

3.    Add in flour and mix into dough. Cover and rest in fridge for 30 mintues.

4.    Divide dough into 20 g portions and roll into balls. Flaten and wrap the red bean

        filling in it.

5.    Shape into mini balls and place on baking sheet.

6.    Lightly brush with egg glaze and sprinkle with some white and black sesame seeds.

7.    Bake in preheated oven at 180°C for 15 mintues.

8.    Remove from oven and cool in rack.

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