Bánh Pía Recipe
Introduction to Bánh Pía
Bánh Pía is a traditional Vietnamese pastry with Chinese origins. Particularly popular in the southern provinces of Vietnam like Sóc Trăng, this delectable treat is often made with a flaky outer layer and a rich, flavorful filling, typically featuring mung beans and salted egg yolks. The pastry is known for its unique blend of sweetness and umami, making it a favorite among many during festive times and as a special gift.
The history of Bánh Pía can be traced back to the early Chinese immigrants who settled in Vietnam. Over centuries, this pastry has transformed into a local delicacy while still maintaining its roots from Chinese mooncakes. The name 'Pía' is thought to be derived from the Teochew word ""pián"", meaning 'cake'. Today, Bánh Pía remains a symbol of cultural fusion and culinary excellence in Vietnam.
Ingredients
- Flour – 500g
- Mung bean – 200g
- Sugar – 200g
- Salted egg yolks – 4 pieces
- Coconut milk – 500ml
- Butter – 100g
- Vegetable oil – 100ml
- Yam (optional) – 150g
- Baking powder – 1 tsp
- Vanilla extract – 1 tsp
Preparation
Preparing the Mung Bean Filling
Start by soaking the mung beans in water for 2-3 hours until they are soft. Drain them and transfer to a saucepan. Add enough water to cover the beans and bring to a gentle boil. Reduce the heat and simmer until the beans are tender.
Mash the cooked mung beans into a smooth paste. In a separate pan, melt butter and mix in the sugar until fully dissolved. Add the mung bean paste and stir continuously over low heat. Once thickened, add the vanilla extract and stir. Let this mixture cool completely.
Preparing the Pastry Dough
For the dough, combine the flour, baking powder, and a pinch of salt in a large mixing bowl. Gradually add in the coconut milk and vegetable oil, kneading until a smooth dough forms. Let the dough rest for about 30 minutes.
Roll the dough into small balls, about 50g each. Flatten each ball into a circle, creating even, thin layers.
Assembling the Pastry
To assemble, take a piece of the dough and place a spoonful of the mung bean filling at its center. Add one salted egg yolk or a piece of yam if using. Carefully encase the filling with the dough, ensuring a tight seal.
Cooking Process
Baking the Bánh Pía
Preheat your oven to 180°C (350°F). Place the assembled pastries onto a baking tray lined with parchment paper, leaving a little space between each. Egg wash the tops for a golden finish.
Bake the Bánh Pía for about 30 minutes or until the crust is golden brown. Monitor closely at the end to prevent overcooking.
Timing Considerations
Ensure precise timing by using a cooking timer to avoid burnt crusts and achieve a perfectly flaky texture.
How to Enjoy Bánh Pía
Bánh Pía is best enjoyed fresh and warm for its fragrant aroma. It pairs excellently with tea or coffee, making it perfect for afternoon snacks or dessert. Due to its rich filling and textural contrast, eating Bánh Pía is a delightful and satisfying experience.
For storage, keep the pastries in an airtight container at room temperature for up to a week. Reheat them in an oven or microwave for a few minutes to regain their crispness before enjoying again.