Singapore food blogger ieatishootipost writes about the Singapore origins of the Tau Sar Piah, the flaky round pastry filled with mung bean paste.

Have you ever noticed that freshly baked Tau Sar Piah from the bakery tastes different from the more traditional Teochew Tau Sar Piahs that you can buy from the Supermarkets? The freshly baked ones have a flaky, crisp and buttery pastry while the packet ones are flaky and dry. It turns out that the Tau Sar Piahs, which were popular from the 70s to the 90′s have a history such that they can rightly be called Singapore’s very own pastry.

Read about the origins of this humble pastry here.

Tags: food, ieatishootipost, tau sar piah