Banh Pia Recipe: Easy Steps to Make Delicious Vietnamese Pastry

Bánh pía is a beloved Vietnamese pastry known for its flaky, buttery crust and a rich, sweet filling that often includes mung bean paste, salted egg yolk, and sometimes durian. This delightful treat is a perfect blend of textures and flavors, combining the crispiness of the outer layers with the smooth, sweet, and savory filling inside.

Originating from the southern region of Vietnam, bánh pía has become a popular snack and gift item, enjoyed during festive occasions or simply as a daily indulgence.

If you’ve ever wondered how to bring this unique pastry into your own kitchen, this detailed bánh pía recipe will guide you through every step. From making the delicate dough layers to preparing the flavorful fillings, you’ll learn the secrets to crafting authentic bánh pía that can rival the best bakery versions.

Whether you’re a fan of traditional flavors or want to experiment with new fillings, this recipe is your go-to guide for a delicious homemade treat.

Why You’ll Love This Recipe

Making bánh pía at home is not only rewarding but also a fantastic way to explore Vietnamese culinary traditions. You’ll appreciate the art of layering the dough to achieve the signature flaky texture, and the balance of sweet and savory fillings will keep you coming back for more.

This recipe is versatile, allowing you to customize fillings to your taste, whether you prefer the classic mung bean and salted egg yolk or want to try something adventurous like durian or coconut. Plus, baking bánh pía yourself means you control the quality of ingredients, ensuring a fresher and healthier snack than store-bought options.

With step-by-step instructions and helpful tips, even beginners can successfully make bánh pía at home. It’s a fun project that results in a unique and impressive pastry, perfect for sharing with family and friends.

Ingredients

• For the dough:
• 250g all-purpose flour
• 100g cake flour
• 75g granulated sugar
• 1/2 tsp baking powder
• 100ml vegetable oil
• 100ml water
• 100g lard or unsalted butter (for lamination)
• Pinch of salt
• For the mung bean filling:
• 200g split yellow mung beans (soaked overnight)
• 150g sugar
• 100ml coconut milk
• Pinch of salt
• Other fillings:
• Salted duck egg yolks (6-8 yolks, steamed and halved)
• Optional: 100g durian pulp (for durian bánh pía)

Equipment

• Mixing bowls (various sizes)
• Rolling pin
• Baking tray lined with parchment paper
• Steamer or pot for steaming mung beans
• Pastry brush (for oil or water application)
• Sharp knife or dough cutter
• Plastic wrap
• Oven preheated to 180°C (350°F)

Instructions

1. Prepare the mung bean filling: Drain the soaked mung beans and steam them for about 20-25 minutes until soft. Transfer the steamed beans to a food processor or mash with a fork until smooth.
2. Cook the mung bean paste: In a non-stick pan, combine the mung bean paste, sugar, coconut milk, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes a smooth paste. Set aside to cool.
3. Prepare the dough – oil dough: In a mixing bowl, combine the all-purpose flour, cake flour, sugar, baking powder, and salt. Add vegetable oil and mix until it forms a dough. Cover with plastic wrap and let rest for 30 minutes.
4. Prepare the dough – water dough: Mix 100ml water with about 50g lard or butter until it melts. Combine with 150g flour and knead to make a smooth, elastic dough. Cover and let rest for 30 minutes.
5. Laminate the dough: Roll out the oil dough into a rectangle. Spread softened lard or butter evenly over the surface. Place the water dough on top, seal edges, and roll into a long rectangle. Fold into thirds (like a letter). Repeat rolling and folding 3-4 times to create flaky layers.
6. Divide the laminated dough: Cut the laminated dough into equal portions (about 30-40g each). Roll each piece into a small circle, then flatten gently.
7. Assemble the bánh pía: Flatten each dough piece into a circle about 10cm in diameter. Place a spoonful of mung bean filling in the center. Add half a salted egg yolk (and durian pulp if using). Wrap the dough around the filling, pinching to seal.
8. Shape the pastries: Lightly flatten the filled dough balls into a round patty shape. Place on the baking tray lined with parchment paper.
9. Bake: Preheat the oven to 180°C (350°F). Bake the pastries for 25-30 minutes or until the crust is golden and flaky.
10. Cool and serve: Remove from the oven and let cool on a wire rack. Serve bánh pía at room temperature with tea or your favorite beverage.

Tips & Variations

For the best flaky crust, make sure your lard or butter is cold but pliable when laminating the dough.

You can swap salted duck egg yolks for sweetened coconut or sweet taro filling if you prefer a fully sweet pastry.

Durian lovers can add a small spoonful of fresh durian pulp to the mung bean paste for an aromatic twist.

Feel free to experiment with fillings such as sweetened taro, lotus seed paste, or even red bean for different flavor profiles. Just remember to adjust sugar levels according to the sweetness of your fillings.

To achieve an even flakier crust, chill the dough between folds. This helps the layers to separate nicely during baking.

Nutrition Facts

Serving Suggestions

Bánh pía is best enjoyed with a hot cup of tea or Vietnamese coffee to balance the richness of the pastry. Serve it as a mid-morning snack or afternoon treat.

It also makes a wonderful dessert option during festive gatherings and special occasions.

For a fun twist, serve bánh pía alongside other Vietnamese desserts or snacks for a diverse flavor experience. You might also want to try pairing it with fresh tropical fruits like mango or lychee.

If you love exploring Asian pastries, check out these recipes for more delicious treats:

• Veg Grilled Sandwich Recipes That Are Quick and Delicious
• Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious
• Backpacking Dehydrated Vegan Meal Recipes for Easy Camping

Conclusion

Mastering bánh pía at home is a rewarding journey into the heart of Vietnamese baking. While it requires some patience and practice, the result is a stunning pastry with a perfect balance of flaky layers and delicious fillings.

Whether you stick to the traditional mung bean and salted egg yolk or experiment with durian and other flavors, this recipe ensures a delightful treat every time.

Enjoy the process of creating bánh pía, and don’t hesitate to share your homemade pastries with family and friends—they’re sure to impress! If you’re interested in more baking adventures or Asian-inspired recipes, be sure to explore our other recipes linked above.

Happy baking and chúc ngon miệng (enjoy your meal)!

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