Banh Pia

Name: Banh Pia
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: Water dough: 200g flour, 50g lard or shortening, water and sugar; Oil dough: 150g flour and 70g lard or shortening; 300g sweet mung bean paste; 100g durian flesh; Salted egg yolks, halved

Bánh pía/bahn PEE-ah/

Also known as: Banh Pia Soc Trang, Vietnamese Durian Mooncake, Vietnamese Flaky Pastry

About this dish

Flaky, round pastries filled with sweet mung bean, durian and salted egg yolk.

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Ingredients

🌾Water dough: 200g flour, 50g lard or shortening, water and sugar

🧈Oil dough: 150g flour and 70g lard or shortening

🫘300g sweet mung bean paste

🍈100g durian flesh

🥚Salted egg yolks, halved

Method

Serves 2

Make the water dough and oil dough separately and rest them.

Wrap oil dough inside water dough, then roll and fold twice to create flaky layers.

Mix the mung bean paste with durian and wrap each portion around a piece of salted yolk.

Enclose the filling in the pastry and flatten into a disc.

Bake at 180°C (350°F) for 25–30 minutes until pale golden.

✓ What Makes it Authentic

Bánh pía comes from Sóc Trăng in the Mekong Delta, introduced by the Teochew Chinese community.

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