Banh Pia (Durian Pastry)
Banh Pia is a flaky Vietnamese pastry with a sweet, aromatic durian and mung bean filling. This recipe creates a delightful balance of crispy exterior and soft, flavorful interior, perfect for a unique dessert experience.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 416 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
water dough
- 150 gall-purpose flour
- 20 gsugar
- 30 mlvegetable oil
- 70 mlwater
oil dough
- 100 gall-purpose flour
- 50 mlvegetable oil
filling
- 100 gsplit mung bean, soaked overnight
- 80 gsugar
- 20 mlvegetable oil
- 100 gdurian flesh, mashed
egg wash
- 1 pcsegg yolk
- 1 tspwater
Equipment
pastry brush · steamer · rolling pin · plastic wrap · wire rack · baking sheet · parchment paper · mixing bowls · oven · non-stick pan
The method
Step by step
- 1
For the water dough, combine the all-purpose flour, sugar, vegetable oil, and water in a bowl.
About 2 min
- 2
Knead the mixture for 5-7 minutes until a smooth, elastic dough forms.
About 7 min
Cook’s note: The dough should be soft but not sticky.
- 3
Cover the water dough with plastic wrap and let it rest for 30 minutes.
About 30 min
- 4
For the oil dough, mix the all-purpose flour and vegetable oil in a separate bowl until a soft dough forms.
About 2 min
- 5
Cover the oil dough and let it rest alongside the water dough.
- 6
For the filling, steam the soaked split mung beans until very soft, about 20-25 minutes.
About 25 min
Cook’s note: Ensure the beans are thoroughly cooked for a smooth paste.
- 7
Mash the steamed mung beans until smooth, then transfer to a non-stick pan.
About 5 min
- 8
Add the sugar, vegetable oil, and mashed durian flesh to the pan with the mung beans.
About 1 min
- 9
Cook the filling over medium-low heat, stirring constantly, until it thickens and pulls away from the sides of the pan, about 10-15 minutes.
About 15 min
Cook’s note: The filling should be firm enough to shape into balls.
- 10
Let the filling cool completely, then divide it into 6 equal portions and roll them into balls.
About 15 min
- 11
Divide both the water dough and oil dough into 6 equal pieces.
About 2 min
- 12
Flatten each water dough piece into a disc and wrap an oil dough piece inside.
About 5 min
Cook’s note: Pinch the seams shut to ensure the oil dough is fully enclosed.
- 13
Roll each dough ball into a long oval, then roll it up tightly like a Swiss roll.
About 5 min
- 14
Turn the rolled dough 90 degrees, flatten it again, and roll it into another long oval.
About 5 min
Cook’s note: Repeat this step to create more layers in the pastry.
- 15
Roll it up tightly again, then cover and let rest for 15 minutes.
About 15 min
- 16
Preheat your oven to 180°C (350°F).
About 10 min
- 17
Take one rested dough roll, flatten it into a disc, and place a filling ball in the center.
About 5 min
- 18
Wrap the dough around the filling, pinching the seams to seal it completely, and gently flatten into a round pastry.
About 5 min
Cook’s note: Ensure there are no cracks for the filling to escape.
- 19
Repeat for the remaining dough and filling.
About 5 min
- 20
Place the pastries on a baking sheet lined with parchment paper.
About 1 min
- 21
Whisk the egg yolk and water together for the egg wash.
About 1 min
- 22
Brush the tops of the pastries with the egg wash.
About 1 min
- 23
Bake for 20-25 minutes, or until golden brown and flaky.
About 25 min
Cook’s note: Keep an eye on them to prevent over-browning.
- 24
Let the Banh Pia cool on a wire rack before serving.
Per serving
Nutrition
- Calories
- 416.4kcal
- Protein
- 6g
- Carbs
- 56g
- Fat
- 18.8g
- Fibre
- 2.3g
- Sugar
- 20.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Banh Pia in an airtight container at room temperature.
Lightly warm in a toaster oven for a few minutes to restore crispness, or enjoy at room temperature.
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