Penang Tau Sar Piah

Great experience, it all took me 2 long sessions to complete the task ( nearly 70 pieces), but it was all worth it.

Recipe from Gourmet living magazine
Filling:
400g skinned mung beans, soaked overnight and drained
2 tsp salt
250g sugar
1 1/2 tsp white pepper
10 shallots, peeled and chopped


Water Dough (well-kneaded and rested for 20 minutes)
250g plain flour
65g shortening
120 to 130ml water
1 tsp sugar


Oil Dough (well-kneaded and rested for 20 minutes)
125g plain flour
60g shortening


Other ingredients
2 egg yolks
40g white sesame seeds

A very helpful video here ( check out)

wrap oil dough with a water dough

seal it up

using your palm you can just smear it out easily

roll it like a swiss roll
place it upward, flatten and roll back to a ball shape
 ( photo missed)

Method
Steam skinned split mung beans until cooked.  Mash into paste.  Combine salt, sugar and white pepper and mix it well.
Heat up oil with sufficient oil, fry the shallot until fragrant and lightly brown.  Drain oil and grate the fried shallot. Set aside.
Heat 100ml oil in wok.  Add mung bean paste and the grated fried shallot.  Stir-fry until dried up. Leave to cool.  Divide filling into 34 equal portions(20g each) to form into balls.
Divide water dough and oil dough each into 34 equal portions.
Wrap an oil dough with a water dough.  Flatten dough and roll into a  long strip.  Then roll up into a swiss roll. Repeat this step one more time.  Roll it out into a circle to wrap up the filling with the sealed side facing down.
Brush with egg wash  and sprinkle with white sesame seeds.
Transfer to preheated oven and bake at 180C for about 20 minutes.