Bánh pía

Vietnamese pastry

Bánh pía

A selection of Bánh pía pastries

Bánh pía is a type of Vietnamese pastry that originates from the Mekong Delta region, particularly in Soc Trang Province. It is a popular snack and dessert in Vietnam, known for its flaky crust and sweet filling.

History

Bánh pía has its roots in the Chinese pastry known as "pia cake," which was brought to Vietnam by Chinese immigrants. Over time, the Vietnamese adapted the recipe to suit local tastes, incorporating ingredients such as durian, mung bean, and salted egg yolk.

Ingredients

The main ingredients of bánh pía include:

• Flour: Used to create the pastry's flaky crust.
• Durian: A tropical fruit known for its strong aroma and creamy texture, often used as a filling.
• Mung bean: Cooked and sweetened to form a smooth paste, commonly used as a filling.
• Salted egg yolk: Adds a savory contrast to the sweet fillings.

Preparation

The preparation of bánh pía involves several steps:

Dough

The dough is made by mixing flour with water and oil to create a smooth, pliable texture. It is then rolled out and folded multiple times to achieve the characteristic flaky layers.

Filling

The filling is prepared by cooking mung beans until soft, then mashing them into a paste and sweetening with sugar. Durian flesh is blended into a smooth consistency. Salted egg yolks are cooked and cut into pieces.

Assembly

The dough is divided into small portions, each rolled out and filled with a combination of mung bean paste, durian, and a piece of salted egg yolk. The filled dough is then shaped into a round pastry.

Baking

The pastries are baked until golden brown, resulting in a crisp, flaky exterior and a rich, flavorful interior.

Cultural significance

Bánh pía is often enjoyed during the Mid-Autumn Festival and other celebrations. It is a symbol of cultural fusion, reflecting the blend of Chinese and Vietnamese culinary traditions.

Related pages

• Vietnamese cuisine
• Durian
• Mung bean
• Mid-Autumn Festival