Red Bean Paste Rolled Cake (豆沙排饼)



Wow, this tausa cake really suit my taste bud.. I never knew it is so delicious and I kept munching it..Well, if you have any mooncake filling paste that is left over from the preparation of mooncake, you can try to prepare this..


As I have told all of you during the mid autumn festival that I have prepared a very big mooncake weighing about 1.26 kg and with diameter of 7 inches.. The fillings itself weigh about 800 grams and of course I can’t finish such a big mooncake..


After the festival, I dig out the fillings and used it for my intended recipes and one of them is this tausa rolled cake. This is a traditional cake that can still be seen in certain Singapore supermarkets. It has a rather soft crust and the filling is usually tausa or red bean paste. I have to admit that I do not have the urge to buy from the stores as it does not appeal to me..


But while I goggled tausa recipe, I stumbled across this recipe and immediately I felt the urge to try doing it。。The recipe looked easy but I did it twice.. On the first attempt I have over mixed the dough resulting gluten developed and therefore the crust is hard as stone.. I knew something is not very right..


I sit down and ponder the problem, looking at the ingredients and the outlook, obviously this should be the same recipe as the mooncake. The crust shall be soft .. I prepared another time using the approach that I have used for mooncake with extra soft handling. Yes, it is .. With that approach, the cake crust taste and just like the mooncake crust but much thicker. If you like Gongzai bing or doll mooncake, you will like this “mooncake” in another shape..



Recipe adapted from: 豆沙饼

Servings: About 8  depending on sizes


  • 400 grams of tausa or red bean paste
  • 200 grams of top flour or cake flour
  • 50 grams of golden syrup
  • 30 grams of peanut oil
  • 30 grams of sugar
  • 2 grams of baking soda
  • 4 grams of alkaline water (optional)
  • 1 egg



  • Preheat the oven to 180 degree Celsius.

PicMonkey Collage1

  • Put the egg, golden syrup, alkaline water and peanut oil in a bowl, stir until well mixed.

  • Sift the flour and baking soda., add sugar and stir until well mixed. Make a well in the centre, gradually add the golden syrup solution. Use a tablespoon to fold it until it forms a dough. The folding shall be light to prevent gluten formation. If too dry, can add 1 tablespoon of peanut oil.Let it rest for 15 minutes before proceeding to the next step.

  • Transfer the dough to a lightly floured surface. Use a rolling pin to roll it lightly to a rectangle with about 3 mm thickness. Place the tausa on top of half of the dough.

PicMonkey Collage2

  • Fold the other half on top of the red bean paste and seal the edges. Carefully transfer the cake to a lightly greased baking tray. Egg wash and baked in the pre-heated oven of 180 degree Celsius for about 25 minutes or until golden brown. When cooled completely, cut into the desired sizes. Just like mooncake, the biscuit taste better in 1-2 days time.

  • For egg washing, crack one egg yolk plus one tablespoon of water plus drops of oil and drops of dark soya sauce. Stir until well combined, sift and apply.



Not a difficult recipe except the handling need to be a bit careful. My cake still cracks a little but if you prefer no crack at all, you can omit the baking soda. I have to reaffirm once again I like this unique shape “mooncake” and i never regretted of preparing it.


Hope you like the post today. Cheers and have a nice day.


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Food paradize[8]


  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.


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