Tambun Biscuits or Tausa Pia or Mung Bean Pastry (淡文饼 / 豆沙饼)



I am not very happy with my mung bean pastry or tausa pia because of my egg wash. I am lazy and did not sift as such, the pastry looked rather ugly. Well I will leave this to the readers and I am sure you can do much better than me.


If you looked at my pastry, it is rather whitish. As compared to others which is yellowish or beige , the reason is because I am using lard instead of cooking oil.. Bakes that uses lard will be much lighter than those prepared using cooking oil. Therefore, your actual output may looked different from those in this illustration.


This is not something that I am unfamiliar with even though I am not from Penang. It is a very popular hand gifts for friends who visited Penang. There is another name to it “Tambun biscuits”. However, I am unsure if the name Tambun refer to a place..


Apparently it is a localization of industries where Penang is famous for such biscuits. In fact, we can also easily get it other parts of Malaysia and Singapore. The uniqueness of this biscuit is it is savoury sweet and flavoured by aromatic shallot oil.. It is slightly dry and the crust is a typical Chinese flaky crust..


I have no problem of designing a recipe that taste  and look like what is sold.. Not 100% alike of course, but I will mark it as 75% similar. i have many recipes of flaky crust recipes and I have selected one that uses lard. Of course you can also use cooking oil but the crust may not be as crispy.  As for the filling, it can be easily replicated with simple and straight forward ingredients.



Servings: About 35-40 biscuits


  • 150 grams of split mung bean
  • 20 grams of castor sugar
  • 2 sprigs of spring onion
  • 2 tablespoons of lard or cooking oil
  • Dashes of white pepper
  • 1/2 teaspoon of salt


Oil Dough

  • 100 grams of plain flour
  • 60 grams of lard or cooking oil

Water Dough

  • 120 grams of plain flour
  • 60 grams of water
  • 35 grams of lard or cooking oil



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  • Clean and soak the split mung beans for 3-4 hours. Steamed for about 15 minutes until soft, Either use a food processor or fork to mash until fine.

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  • In a wok, put the lard and sauté the spring onion until fragrant. Shallots can also be used. Add the mashed mung beans followed by salt, sugar and white pepper . Stir fry for about until 5 minutes until well combined. Cooled completely before shaping into 35 balls of about 10 grams each.

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  • Put all the water dough ingredients in a big mixing bowl, stir and knead until well mixed. Divide into 8 equal portions. Let it rest for 15 minutes.

  • Put all the oil dough ingredients in a big mixing bowl, stir and knead until well mixed. Divide into 8 equal portions. Let it rest for 15 minutes.

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  • Place the water skin dough on a lightly floured surface. Place the oil dough on top of the water skin . Seal the edges and use  a rolling pin to roll the ball into a rectangular shape as evenly and as thin as possible. Roll it up like you are preparing Swiss roll. Turn the “Swiss roll” direction with the shorter side pointing at you. Use a rolling pin to roll it again in a rectangular shape as evenly and as thin as possible.

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  • Roll up again and finally roll it into a rectangle of about 30 cm x 20 cm. Divide equally and cut into 35 rectangles. Take a piece of the dough, place on palm, put a filling on the centre and seal the edges. Shape round again and transfer to a baking tray.

  • Pre-heat the oven to 190 degree Celsius.

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  • Egg wash the biscuits before baking in the pre-heated oven of 190 degree Celsius for 20-25 minutes or until your desired colour tone. For egg wash, mix one egg yolk, one drop of cooking oil and few drops of water, stir until well combined,sift and applied evenly on the biscuits.



I am happy with this adventures as my family members like it. The crust is crispy and I love the loose savoury sweet filling. Do give it a try and let me know if it suit your taste buds.


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


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