Durian Bánh Pía (Vietnamese Durian Pastry)

Name: Durian Bánh Pía (Vietnamese Durian Pastry)
Ingredients: A. Filling (for about 10 bánh pía); 1 cup split mung beans (200 g); 1 1/4 cups granulated sugar (250 g); 1/2 cup shortening (100 g); 1/2 cup candied winter melon (100 g); 3/4 cup durian flesh (200 g); 2 tablespoons glutinous rice flour (20 g); 1/4 teaspoon glucose syrup (1 g); Salted egg yolks; 1/4 cup vegetable oil (50 g); 2 teaspoons vegetable oil (10 g); 1/4 cup sugar (60 g); B. Outer dough; 1 2/3 cups all-purpose flour (200 g); 1/4 cup sugar (50 g); 1/4 cup lard (50 g); 1/2 cup water (120 g); 1 teaspoon salt; C. Inner dough; 1 cup all-purpose flour (120 g); 1/4 cup lard (50 g)

Bao Mi @cook_9217703

Tphcm

Durian Bánh Pía (Vietnamese Durian Pastry)

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Ingredients

A. Filling (for about 10 bánh pía)
1 cupsplit mung beans (200 g)
1 1/4 cupsgranulated sugar (250 g)
1/2 cupshortening (100 g)
1/2 cupcandied winter melon (100 g)
3/4 cupdurian flesh (200 g)
2 tablespoonsglutinous rice flour (20 g)
1/4 teaspoonglucose syrup (1 g)
Salted egg yolks
1/4 cupvegetable oil (50 g)
2 teaspoonsvegetable oil (10 g)
1/4 cupsugar (60 g)
B. Outer dough
1 2/3 cupsall-purpose flour (200 g)
1/4 cupsugar (50 g)
1/4 cuplard (50 g)
1/2 cupwater (120 g)
1 teaspoonsalt
C.Inner dough
1 cupall-purpose flour (120 g)
1/4 cuplard (50 g)

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Steps

1

Mix all ingredients in section B together until you have a smooth, slightly sticky dough (it should be a bit wet). Let the dough rest, covered, for 30 minutes. The dough will expand and be easier to roll out.
2

Combine all ingredients in section C and knead into a smooth dough.
3

Soak the mung beans until soft. Cook them until done, then blend until smooth. In a pan, stir the mung bean paste with oil and sugar over medium heat. Add glucose syrup and continue stirring until the filling thickens and doesn't stick to the pan. Add glutinous rice flour and stir until the filling is smooth, stretchy, and no longer sticks to your gloves.
4

Mash the durian flesh, then mix in 1/4 cup sugar (60 g) and 2 teaspoons vegetable oil (10 g). Cook over medium heat until the mixture thickens, then remove from heat and mix in the shortening and candied winter melon.
5

Shape the filling with durian in the center and place a salted egg yolk on top.
6

Divide both the outer and inner doughs into 10 equal portions. Roll out the outer dough, place the inner dough on top, fold over, roll out again, and wrap the filling inside.
7

Cut parchment paper, dampen it, and place the shaped pastries on top. Stamp a red mark on each pastry if desired.
8

Bake at 400°F (200°C) with the stamped side down and parchment on top to prevent the pastries from puffing up too much.
9

Soak salted egg yolks in rice wine, rinse, and brush with sesame oil. Bake for 4 minutes, then remove.
10

Boil the lard for 5 minutes, cut into small cubes, coat with sugar, and dry until the lard becomes translucent.
11

Wishing you success!