Tambun Biscuits (Tau Sah Piah/ 淡汶饼）

Wash and clean the mung beans until the water is clear. Place the beans in a bowl with water.

Pour a little water (about 1 inch) into the rice cooker, place the steam rack inside, and put the mung beans on the rack. Cook for 35 minutes. Check if the beans can be easily pressed, then mash them into a puree while hot.

Mince the shallots and fry them in vegetable oil over medium heat until nicely browned. Remove the fried shallots and set aside the shallot oil for later use.

In a pan, add the mung bean puree and stir-fry until slightly dry. Add the reserved shallot oil and continue stirring until the puree absorbs all the oil.

Add sugar, salt, and pepper. Stir until the filling dries up a bit. Mix in the fried shallots and white sesame seeds. Stir until it forms a dough. Let it cool.

Divide the filling into 20 portions and roll each into a small ball shape.

Sift the icing sugar into the flour and mix well. Blend the softened butter into the flour with your fingertips until it resembles coarse crumbs.

Pour in the water and knead for 5 to 6 minutes to form a soft dough. The dough will not be smooth yet and will lack gluten. Let it rest for 20 minutes.

After resting, fold and knead the dough until it becomes smooth. Cover and let it rest for another 30 minutes.

Note: Hold back a little water from the recipe, adding it incrementally, and adjust by feel to achieve the perfect dough consistency.

Add the softened butter to the flour and blend it with your fingertips until the mixture resembles coarse crumbs.

Slowly knead the mixture until it forms a smooth dough. Do not over-knead. Cover with plastic wrap and let it rest while working on the water dough.

Divide the oil dough and water dough into 20 portions each and roll them into small balls.

Flatten the water dough slightly with your palm, seam side up. Wrap a portion of the oil dough inside, fold up, pinch tightly, and roll into a ball. Cover with plastic wrap to prevent drying. Repeat for the remaining dough.

Take the first wrapped dough, seam side up. Flatten it slightly and roll it into an oval shape about 5 inches long. Roll it up from the short side.

Rotate the dough 90°, seam side up. Flatten it again and roll it into an oval shape. Roll it up from the short side. Repeat for the remaining dough and let them rest for 30 minutes.

Take the first dough, seam side up. Flatten it with your palm, pinch the left and right sides, and flatten it again. Roll it into a disc with a thick middle and thin edges. Place the filling in the center, seal it with your thumb and index finger while rotating, and shape it slightly taller. Repeat for the remaining dough.

Place the shaped biscuits on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C for 10 minutes.

Beat an egg in a bowl and brush the egg wash onto the surface of each biscuit. Bake for another 10 to 15 minutes at 200°C or until golden brown.