Learn from us: Recipes Mushroom Tofu Phia

Mushroom Tofu Phia – Mung Bean Rose Phia

Taiwanese Phia

Outer Skin (Oil Dough) @15 g each

• 125 g Double “OO” Flour
• 15 g Icing Sugar
• 55 g Water
• 45 g Palmboom^® Cake Margarine

Mix the flour, icing sugar, and water using a mixer until well combined. Then add Palmboom^® Cake Margarine, and mix until the dough becomes smooth and elastic. Divide the dough, cover with plastic wrap, and let rest for 20 minutes.

Inner Skin (Crisp Dough) @10 g each

• 115 g Ninja Flour
• 50 g Palmboom^® Cake Margarine
• 20 g FILMA^® Cooking Oil or Onion Oil

Mix all ingredients until they clump together and are well combined.

How to Make :

1. Wrap the inner skin (crisp dough) inside the outer skin (oil dough). Flatten, then roll the dough twice. Let rest again for 10–15 minutes.
2. Roll it out thin once more, fill with your desired filling, and seal the bottom tightly. Brush with egg yolk and sprinkle with sesame seeds.
3. Baking Instructions:

• Bake for 20–25 minutes until cooked through and golden brown.

• Deck Oven: Top heat 150°C / Bottom heat 200°C. Convection Oven: 170°–180°C

Vegan Meat Filling

Ingredients A :

• 100 g Plant-Based Meat
• 100 g Hioko Mushrooms, diced
• 200 g White Tofu, mashed
• 100 g Onion, coarsely chopped
• 150 g Napa Cabbage, sliced
• 5 Shallots, thinly sliced
• 3 Garlic Cloves, finely chopped
• 1 stalk Leek, sliced
• 2 cm Ginger, minced
• 30 g Palmboom^® Cake Margarine

Ingredients B :

• ½ tsp Salt
• ½ tsp Pepper
• 1 tsp Mushroom Stock Powder
• 1 tbsp Soy Sauce
• 2 tbsp Mushroom Sauce
• 1 tbsp Sugar

How to Make :

Melt Palmboom^® Cake Margarine, sauté garlic, shallots, and onion until fragrant. Add ginger and continue sautéing until slightly wilted.

Add plant-based meat, hioko mushrooms, napa cabbage, and mashed tofu. Then add seasonings (Ingredients B) and stir until well mixed. Lastly, add sliced leeks and cook until fully done. Let cool before using as filling for the phia.

Mung Bean Rose Filling

• 250 g Hulled Mung Beans
• 250 ml Water
• 100 g Granulated Sugar
• 75 g Tang Kwe (Candied Winter Melon), diced
• 50 ml Palmboom^® Cake Margarine
• 5 g Rose Petals
• 1 tsp Rose Essence

Soak mung beans until swollen, then steam until soft. Blend with water until smooth, then cook again with sugar until the liquid reduces. Add diced Tang Kwe, rose essence, and Palmboom^® Cake Margarine, stirring until thickened. Lastly, stir in rose petals. The Mung Bean Rose filling is ready to be used in Phia.