What distinguishes Tambun pneah from original tau sar pneah?

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Tambun pneah are smaller, thicker-skinned, sweet mung bean pastries, while original tau sar pneah are larger, thinner-skinned, and softer.

Tambun pneah are bite-sized versions with thicker pastry layers around a sweet mung bean paste filling. Original tau sar pneah are round, larger pastries with very thin flaky skin, generous mung bean filling, and a softer texture that crumbles more easily.
Tambun pneah use a thicker crust for a firmer bite

Tambun biscuits are made with a thicker skin, using a combination of oil and water dough. That thicker crust helps them avoid crumbling and gives them a nicer bite.
Original tau sar pneah are softer and more fragile

The original tau sar pneah has very thin flaky skin and a more generous amount of mung bean paste. They are sold in paper-wrapped rolls of four to five pieces, and they break apart more easily than Tambun biscuits.
The fillings and size are not the same

Tambun pneah are smaller and bite-sized, while tau sar pneah are the larger original version. Tambun biscuits are filled with sweet mung bean paste, whereas tau sar pneah come in two variants, savoury or sweet.
Tambun pneah became the better-known Penang version

The smaller version later became the iconic must-have pastry from Penang and is also sold under the nickname “dragon balls” at some bakeries. The general belief is that it originated from a bakery in Bukit Tambun, even though some bakers have claimed otherwise.

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What distinguishes Tambun pneah from original tau sar pneah?

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