Bánh Pía Sóc Trăng (Taro & Coconut Twist)
60% chuẩn vị · Vietnamese
A creative twist on Bánh Pía, replacing the traditional mung bean with a sweet taro and coconut filling, offering a different but equally delicious flavor profile.
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
- Taro root, steamed and mashed200g
- Shredded coconut (unsweetened)50g
- Salted egg yolks4
- Vegetable oil50ml
- Maltose syrup30g
- Water50ml
- Vanilla extract1 tsp
Các bước
- 1
Prepare the filling: Mix mashed taro, shredded coconut, 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 and oil dough as per the traditional recipe (Steps 2 & 3 of the traditional recipe).
- 3
Assemble the bánh pía by wrapping the dough around the filling and flattening into a round cake (Steps 4, 5 & 6 of the traditional recipe).
- 4
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.
- 5
Let cool completely before serving.
