Banh Pia (Flaky Mung Bean and Durian Cakes) Recipe
Sweets and drinksBaked GoodsVietnamAbout 2 hours, not counting the time to soak the beans
Banh pia comes out of the oven as many wafer thin layers around a soft, fragrant mung bean and durian filling. Rolling the water dough and the oil dough together several times is what creates those separate layers.
The rolling is also the hardest step, because rushing it leaves the layers pressed into one. The dough needs a full 20 minute rest between rollings so it does not shrink back. The filling has to be cooked until it rolls into balls and leaves the pan clean, or wrapping gets messy.
This batch weighs about 1.2kg, at roughly 293 calories per 100g.
Method
Rinse 250g split mung beans and soak them for 2 to 3 hours. Put them in a pot with just enough water to cover and cook over low heat until soft, then mash or grind them smooth.
Heat a nonstick pan with 3 tablespoons cooking oil and add the mung beans. Add 135g kOBE Monk Fruit Blend, 100ml coconut milk and 1/2 teaspoon salt, and stir well.
Once the mixture thickens slightly, add 150g fresh durian flesh and cook over low heat until the filling is smooth, leaves the pan clean and rolls into balls. Let it cool, then divide it into balls of about 40g.
For the water dough, mix 200g all purpose flour, 54g kOBE Monk Fruit Blend, 1/2 teaspoon salt, 40g cooking oil and 100ml water, and knead until smooth and no longer sticky. Wrap in cling film and rest for 20 minutes.
For the oil dough, mix 100g all purpose flour with 40g cooking oil, knead lightly until smooth, wrap and rest for 20 minutes.
Divide both doughs into equal pieces of about 30g. Roll out each piece of water dough, place a piece of oil dough in the center and seal it in. Roll gently into a rectangle, roll it up, flatten it and roll it up once more to build the layers.
Cut the roll in half, flatten each piece gently, set a ball of filling in the center and seal it in. Roll into a ball, place it on a tray lined with parchment and press lightly to flatten.
Heat the oven to 180 degrees C for 10 minutes. Bake the cakes for 10 minutes, take them out and cool for 5 minutes, brush the tops with plant based milk or a thin syrup, then bake for another 10 to 15 minutes until evenly golden. In an air fryer, bake at 160 degrees C for about 12 minutes a side.
Tips
Rolling and folding the dough 2 to 3 times is what gives the baked cake its fine separate layers.
Cook the filling over low heat with constant stirring so it stays smooth and never catches.
kOBE Monk Fruit Blend dissolves slowly, so add it while the beans are still hot and stir for a few minutes longer.
For a deeper color, a little browning sauce or dark soy sauce helps, since kOBE Monk Fruit Blend does not add color.
A full 20 minute rest after each kneading keeps the dough from shrinking back under the rolling pin.
Wrap the filling by pushing the dough up around it, since pulling the dough down tears the layers.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.