Crispy Banh Pia — Vietnamese Mung Bean Pastries
Flaky, buttery pastry pockets with a sweet mung bean and sesame filling. Hand-formed in under 25 minutes and finished golden in a skillet for that viral crackle.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 7g
Ingredients
- 1.5 cups all-purpose flour
- 6 tbsp butter, cold and cubed
- 1 whole salted egg yolk (or sweet egg yolk)
- ¾ cup mung bean paste (canned or homemade)
- 3 tbsp sesame seeds
- 2 tbsp sugar
- ½ tsp vanilla extract
- 2 tbsp neutral cooking oil
Instructions
- 1
Mix flour, butter, egg yolk, and a pinch of salt in a bowl with your fingers until the mixture looks like breadcrumbs. Add 2 tbsp cold water and press until a shaggy dough forms.
- 2
Fold mung bean paste with sesame seeds, sugar, and vanilla. Divide into 8 portions and roll into balls.
- 3
Pinch off 1 tbsp dough, flatten to a disk, place one filling ball in center, wrap dough around it, and seal by pressing and shaping into a 2-inch round disk.
- 4
Heat oil in a 12-inch skillet over medium until shimmering. Pan-fry pastries 2 minutes per side until golden-brown edges curl slightly.
- 5
Serve warm. The exterior should crackle when you bite; mung bean center stays creamy.
Tools you’ll need
- medium mixing bowl
- 12-inch non-stick or cast-iron skillet
- spatula
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