Bánh Pía (Vietnamese Flaky Mung Bean Pastry)
Sweet Vietnamese pastry with golden, flaky layers and a savory-sweet mung bean or salted egg filling. A traditional Mekong Delta specialty that's crispy outside and rich inside.
- Total time
- 45 min
- Servings
- 12
- Calories
- 285
- Protein
- 4g
Ingredients
- 2 cups all-purpose flour
- ½ cup unsalted butter, softened
- 3 tablespoons sugar
- ¼ teaspoon salt
- 1 whole egg yolk
- ¼ cup water, cold
- 1.5 cups dried split yellow mung beans, husked
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- 4 tablespoons sugar
- 1 whole egg yolk, beaten
- 2 tablespoons sesame seeds (optional)
Instructions
- 1
Rinse 1.5 cups of dried split yellow mung beans in a fine-mesh strainer under cold running water until the water runs clear. This removes any debris and excess starch.
- 2
Place the rinsed mung beans in a medium saucepan and cover with 3 cups of water. Bring to a boil over high heat, then reduce to medium-low and simmer gently for 15-18 minutes, stirring occasionally, until the beans are completely tender and starting to break down. The mixture should look creamy and paste-like. Drain any excess liquid through a fine-mesh strainer if needed.
- 3
While the beans are still hot, add 3 tablespoons of unsalted butter, 0.5 teaspoon of salt, and 4 tablespoons of sugar. Stir constantly until the butter melts and everything combines into a smooth, thick paste. If the mixture seems too wet, cook it over medium heat for 1-2 minutes, stirring constantly, until it pulls away slightly from the sides of the pan. Transfer to a plate and let cool completely — this will take about 20 minutes.
- 4
In a large mixing bowl, cream together 0.5 cup of softened unsalted butter and 3 tablespoons of sugar. Beat with an electric mixer or by hand with a wooden spoon for 2-3 minutes until the mixture is pale and fluffy — this incorporates air and creates a lighter pastry.
- 5
Add 1 egg yolk to the butter mixture and beat until fully combined, about 1 minute. The mixture should be smooth and homogeneous.
- 6
In a separate small bowl, whisk together 2 cups of all-purpose flour and 0.25 teaspoon of salt. Gradually add the dry mixture to the butter mixture, alternating with small splashes of 0.25 cup of cold water — add about one-quarter of the flour, then 1 tablespoon of water, and repeat until everything is incorporated. Mix until the dough just comes together; do not overmix or the pastry will become tough.
- 7
Turn the dough out onto a lightly floured work surface and knead gently 2-3 times just until it forms a cohesive disk. Wrap tightly in plastic wrap and refrigerate for at least 15 minutes. This allows the gluten to relax and makes the dough easier to roll.
- 8
Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
- 9
Remove the dough from the refrigerator and divide it into 12 equal pieces — weigh them if possible for uniformity, about 1.3 ounces each. Roll each piece into a ball between your palms.
- 10
On a lightly floured surface, roll one ball of dough into a thin, translucent 4-inch round — you should be able to see your hand through it. The thinner the dough, the more delicate and flaky the final pastry. Place about 1.5 tablespoons of the cooled mung bean filling in the center.
- 11
Fold the dough edges up and over the filling, gathering them at the top and pinching gently to seal — the pastry should look like a small, pleated pouch. Flip it seam-side down onto one of the prepared baking sheets. Repeat with the remaining dough and filling.
- 12
Lightly brush the top of each pastry with the beaten egg yolk, working carefully to coat evenly without sealing the seams shut — the egg wash gives the pastries their shiny, golden appearance. Sprinkle with 2 tablespoons of sesame seeds if using, pressing gently so they adhere.
- 13
Place the baking sheets in the preheated 350°F oven and bake for 18-22 minutes, until the pastries are a deep golden brown and the edges are crispy. Rotate the sheets halfway through baking for even browning. The pastries should feel firm to the touch and sound crispy when tapped.
- 14
Remove from the oven and let cool on the baking sheets for 5 minutes — they will continue to firm up as they cool. Transfer to a wire rack and cool for another 10 minutes before serving. The pastries are best enjoyed warm or at room temperature, within a few hours of baking.
Tools you’ll need
- fine-mesh strainer
- medium saucepan
- wooden spoon
- large mixing bowl
- electric mixer or whisk
- small bowl
- plastic wrap
- lightly floured work surface
- two large baking sheets
- parchment paper
- rolling pin
- pastry brush
- wire rack
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