Friday, December 26, 2014

Beh Teh Sor/Pong Piah/马蹄酥 by Angela Seah Thulin

Today we were at my cousin's place when my son suddenly had cravings for sweet buns. I remember i used to eat Beh Teh Sor with my Ah Ma (granny) when i was in Singapore. I like to break them into halves and eat the sweet paste first then eat the external crust. Hehe! I chanced upon Crazy Honey Dew blog months ago and thus decided to make these for my boy...he's hooked on them!


Part (A) - Water dough
175g plain flour
35g icing sugar
60g shortening
1/4 tsp salt
90g cold water
1 tbsp corn flour

Part (B) - Oil dough
130g plain flour
80g shortening
30g corn flour
Opt* - drops of edible coloring

Part (C) - Filling
50g maltose
2 tbsp corn flour
5 tbsp cooked glutinous rice flour
100g brown sugar
2 tbsp deep fried shallots, pound
20g shallot oil
20g-50g cold water
1 tsp black sesame seeds, pound
white sesame seeds for topping the pastry

Egg wash (1 egg yolk + 1 tsp milk)

1. In a bowl, mix Part (A) ingredients altogether. Combine well until it forms soft dough. Then cover and chill in fridge for 30 mins. Divide the dough into 15 portions, estimate. 24.5g each. Set aside.

2. In a bowl, mix Part (B) ingredients together. Combine and knead till it forms a pliable dough. Add coloring if you like. Then chill in fridge till use. Divide into 15 portions, estimate 14g each. Set aside.

3. In a bowl, mix part (C) altogether except the water starting with adding 10g water and add slowly till it forms a firm dough. You could also place this in the freezer to achieve firm set. Then divide into 15 portions.

4. To wrap this up, pls click on this link -

5. Preheat your oven to 200 degree Celsius now.

6. Brush them with egg wash.

7.Sprinkle white sesame seeds on top.

8. Bake in pre-heated oven at 200 degree Celsius for 20-30 mins.

Hmmm.. the gooey sweet paste and the crust, you gonna try it! Enjoy!