Bánh Pía Sóc Trăng (Traditional Durian & Mung Bean)
Món truyền thống · Vietnamese
A classic Bánh Pía from Sóc Trăng, featuring a flaky, multi-layered pastry filled with sweet mung bean paste, savory salted egg yolk, and the distinct aroma of durian.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- All-purpose flour250g
- Lard or shortening125g
- Sugar50g
- Mung beans (split, no skin)200g
- Durian paste150g
- Salted egg yolks4
- Vegetable oil50ml
- Maltose syrup30g
- Water50ml
- Vanilla extract1 tsp
- Food coloring (yellow, optional)1 drop
Các bước
- 1
Prepare the filling: Steam mung beans until tender, then mash and mix with durian paste, maltose syrup, and vanilla extract. Cook over low heat until thickened. Let cool. Divide into 8 portions. Place a salted egg yolk in the center of each portion and form into a ball.
- 2
Prepare the water dough: Mix flour, sugar, vegetable oil, and water until a smooth dough forms. Let rest for 30 minutes.
- 3
Prepare the oil dough: Mix flour and lard/shortening until a smooth dough forms. Let rest for 30 minutes.
- 4
Divide the water dough into 8 portions. Flatten each portion and wrap around a portion of the oil dough, forming a ball.
- 5
Roll out the dough ball into a flat oval. Roll it up like a Swiss roll. Flatten again and roll up again. This creates the layers.
- 6
Flatten the rolled dough into a disc. Place a mung bean filling ball in the center and carefully wrap the dough around it, sealing completely. Gently flatten into a round cake.
- 7
Preheat oven to 180°C (350°F). Place the bánh pía on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
- 8
Let cool completely before serving. Optionally, dust with a little flour.
