Mini Durian Mung Bean Bánh Pía Recipe by Quyen Pham
Mini Durian Mung Bean Bánh Pía Cooking Instructions 1 hour 30 minutes 1 Mix all the outer dough ingredients together, adding water gradually until the dough is soft, elastic, and not sticky. Divide the dough into 11 equal pieces, roll into balls, and cover to prevent drying out. 2 Mix the oil dough ingredients together, divide into 11 equal pieces, roll into balls, and cover. 3 Cook the mung beans until soft. Blend the beans with coconut milk, sugar, salt, and the flesh of 2 durian segments (if you like, blend only 1 segment and save the other to place in the center of each filling ball for extra flavor). Cook the mixture over low heat for about 10 minutes, then add cornstarch and vegetable oil, mixing well. When the filling is smooth and still slightly moist (I prefer a softer filling so it doesn’t dry out), remove from heat. Divide the filling into 11 small portions (the filling will be a bit sticky; it doesn’t need to be perfectly round). 4 Wrap 1 oil dough ball inside 1 outer dough ball and seal. Gently roll out, then roll up. Roll out again lengthwise, roll up again, then gently flatten into a circle. Place a portion of filling in the center, wrap, and gently flatten into a disc. 5 Preheat the oven to 210°F (100°C) for 10 minutes. Bake at 210°F (100°C) for 20 minutes, then brush the tops with egg yolk for color. Continue baking at 175°F (80°C) for 15 minutes (adjust as needed for your oven; I use a small convection oven and find that lower temperatures keep the pastries soft and moist). Alternatively, you can cook them in a nonstick skillet over very low heat for about 40–50 minutes. 6 Here is the finished result. 7 The pastries are very soft, not dry, and perfectly sweet. 1 Mix all the outer dough ingredients together, adding water gradually until the dough is soft, elastic, and not sticky. Divide the dough into 11 equal pieces, roll into balls, and cover to prevent drying out. 1 Mix all the outer dough ingredients together, adding water gradually until the dough is soft, elastic, and not sticky. Divide the dough into 11 equal pieces, roll into balls, and cover to prevent drying out. 2 Mix the oil dough ingredients together, divide into 11 equal pieces, roll into balls, and cover. 2 Mix the oil dough ingredients together, divide into 11 equal pieces, roll into balls, and cover. 3 Cook the mung beans until soft. Blend the beans with coconut milk, sugar, salt, and the flesh of 2 durian segments (if you like, blend only 1 segment and save the other to place in the center of each filling ball for extra flavor). Cook the mixture over low heat for about 10 minutes, then add cornstarch and vegetable oil, mixing well. When the filling is smooth and still slightly moist (I prefer a softer filling so it doesn’t dry out), remove from heat. Divide the filling into 11 small portions (the filling will be a bit sticky; it doesn’t need to be perfectly round). 3 Cook the mung beans until soft. Blend the beans with coconut milk, sugar, salt, and the flesh of 2 durian segments (if you like, blend only 1 segment and save the other to place in the center of each filling ball for extra flavor). Cook the mixture over low heat for about 10 minutes, then add cornstarch and vegetable oil, mixing well. When the filling is smooth and still slightly moist (I prefer a softer filling so it doesn’t dry out), remove from heat. Divide the filling into 11 small portions (the filling will be a bit sticky; it doesn’t need to be perfectly round). 4 Wrap 1 oil dough ball inside 1 outer dough ball and seal. Gently roll out, then roll up. Roll out again lengthwise, roll up again, then gently flatten into a circle. Place a portion of filling in the center, wrap, and gently flatten into a disc. 4 Wrap 1 oil dough ball inside 1 outer dough ball and seal. Gently roll out, then roll up. Roll out again lengthwise, roll up again, then gently flatten into a circle. Place a portion of filling in the center, wrap, and gently flatten into a disc. 5 Preheat the oven to 210°F (100°C) for 10 minutes. Bake at 210°F (100°C) for 20 minutes, then brush the tops with egg yolk for color. Continue baking at 175°F (80°C) for 15 minutes (adjust as needed for your oven; I use a small convection oven and find that lower temperatures keep the pastries soft and moist). Alternatively, you can cook them in a nonstick skillet over very low heat for about 40–50 minutes. 5 Preheat the oven to 210°F (100°C) for 10 minutes. Bake at 210°F (100°C) for 20 minutes, then brush the tops with egg yolk for color. Continue baking at 175°F (80°C) for 15 minutes (adjust as needed for your oven; I use a small convection oven and find that lower temperatures keep the pastries soft and moist). Alternatively, you can cook them in a nonstick skillet over very low heat for about 40–50 minutes. 6 Here is the finished result. 6 Here is the finished result. 7 The pastries are very soft, not dry, and perfectly sweet. 7 The pastries are very soft, not dry, and perfectly sweet. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Turkey Taco Squash boats Gingerbread cookies Smoked Chicken sausage, Escarole and beans over quinoa and brown rice pasta Miso fried rice Bok choy in black bean sauce Turkey Taco Squash boats Gingerbread cookies Smoked Chicken sausage, Escarole and beans over quinoa and brown rice pasta Miso fried rice Bok choy in black bean sauce Grilled Garlic Bread Chicken, Veggies,Egg Noodles 🍝🍜🍝 Egg Curry 🍛 🥚🍳 Monaco biscuits stuffed sev puri Coconut Balls Pizza Paratha or Desi Pizza, without oven Hot Chocolate Singaporean rice Choco Bar Pista kheer Grilled Garlic Bread Chicken, Veggies,Egg Noodles 🍝🍜🍝 Egg Curry 🍛 🥚🍳 Monaco biscuits stuffed sev puri Coconut Balls Pizza Paratha or Desi Pizza, without oven Hot Chocolate Singaporean rice Choco Bar Pista kheer