#鸳鸯豆沙饼

[buffetlicious]

While their other bakes like buns and cakes are just garden variety, Moji Bakery do have one saving grace. Their pastries were very good like this Yuan Yang Pastry (鸳鸯豆沙饼) which has both salty and sweet bean paste in it. Each piece cost S$1.50 and about double the size of a traditional Tau Sar Piah (豆沙饼).

[xbibiangelx]

谢谢老公买了我最爱的咸豆沙饼和鸳鸯豆沙饼给我和我家人～ 我的宵夜有大丰收了～ 身为一位孕妇到了11-12点晚上肚子一定会定时的敲锣打鼓～现在这就是我的宵夜啦～ 这样的吃法不肥也难😭但还是谢谢老公大老远的买给我🤤#孕妇#宵夜#鸳鸯豆沙饼#咸豆沙饼#我的最爱#孕妇的宵夜#instamoment #instafood #instasupper #supper #instadaily #instaphoto #instaweekdays #weekdays #pregnancy #hungry #allthetime ☕️🥠🍞-A N G E L-

[buffetlicious]

These pastries are from Moji Bakery located at Sembawang MRT Station. Although their breads and cakes aren’t fantastic, it is the pastry items that are the highlight. The Mini Yam Pastries (S$3.50 each) are really good though on the expensive side. The Seremban Char Siew Buns (芙蓉烧包) used to cost only S$1.50 but had since went up to S$1.80 each. Sis love the savoury sweet and juicy char siew (叉烧) or savoury barbecued chicken filling inside. The S$1.50 Yuan Yang Pastry (鸳鸯) comes with a mixture of both sweet and salty bean paste inside.

The Salty Tau Sar Piah (S$0.90) or mung bean paste pastry (豆沙饼) on the left is filled with savoury sweet mung bean paste that are grainy in texture while the Sweet Tau Sar Piah (S$0.90) has a smooth sweet bean paste for the filling.

[buffetlicious]

Beside the Crispy Yam with Whole Egg Yolk (酥皮单黄芋泥) that we gotten earlier, sis also bought this Delightful Reunion (团团圆圆) box of Teochew mooncakes (S$42.80 less 30% corporate discount) from Thye Moh Chan (泰茂棧). These so called mooncakes are basically just glorified versions of Tau Sar Piah (豆沙饼). An info card included inside the box tells you how to differentiate the various fillings of the mooncakes.

Yuan Yang with Salted Egg Yolk (鸳鸯蛋黄) - The combination of spicy pork floss, salted egg yolk and savoury mung bean creates a tantalising treat. As you bite into it, you get to taste the salty sweet bean paste, followed by the slight heat from the pork floss and the salty profile of the salted duck yolk.

Mooncake image courtesy of Thye Moh Chan.