20-Min Crispy Banh Pia with Mung Bean
Flaky, hand-held pastry parcels stuffed with sweet mung bean and sesame. Baked until golden and crispy, they're a Vietnamese street-food favorite that feels like a dessert but works for any time of day.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
- 1 can (14 oz) canned mung bean paste (sweetened)
- 12 count spring roll wrappers (wheat-based)
- 3 tbsp sesame seeds
- 2 tbsp coconut oil or neutral oil
- 1 count egg (for wash)
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
Instructions
- 1
Preheat oven to 400°F. Line a sheet pan with parchment paper.
- 2
Stir mung bean paste with sugar and vanilla until combined. Divide into 12 equal portions (about 1 tbsp each).
- 3
Place one wrapper diamond-side-up. Add filling to center. Fold bottom corner up, then side corners inward, then roll to seal (like a burrito).
- 4
Whisk egg with 1 tbsp water. Brush all over each pastry. Sprinkle sesame seeds generously on top.
- 5
Arrange banh pia on prepared pan. Bake until golden brown and crispy, 12–14 minutes.
- 6
Cool on the pan for 2 minutes. Serve warm or at room temperature.
Tools you’ll need
- sheet pan
- parchment paper
- small bowl
- fork or whisk
- pastry brush
- oven
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