Tau Sar Piah

Saturday, March 29, 2008

Some weeks past, the Sunday Times carried an article on some great-tasting chinese pastries at Changi Village. It caught my interest as I prefer trying out 'recommended' food sold at nondesript locations. I reason that if people come in droves to such obscure or out-of-the-way places, it must really attest to the quality of the food.

So a week later when I happened to be in the vicinity, I popped by the confectionary which was just a simple stall housed in the Changi Village hawker centre. There was an interesting array of goodies laid out on the shelves. My original intention was just to buy some tau sar piah (bean paste pastry) and lau po bing (wife cake) since these were the perennial favourites in my family. Eventually though, I ended up buying some pineapple sponge cakes, tapioca cakes, lau po bing (wife cake) and tau sar piah (bean paste pastry).

Tapioca Cake : It was cut into a large triangular piece and generously thick. It was chewy with a slightly crusty top layer. Good, I will eat it again.

Tau Sar Piah : Hmm.....the outer skin was just nice, not too thick to give a floury sensation. Fragrant mung bean filling was tightly compacted into the centre of each piece. It was a hit with my parents who are incidentally, highly critical of what they eat.

The lau po bing and pineapple sponge cakes were not too bad but not something that would make me go back just for them alone. But I will return for the tau sar piah!