Banh Pia (Durian Pastry)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   For the water dough, combine the all-purpose flour, sugar, vegetable oil, and water in a bowl.

   Ca. 2 min.

2. 2

   Knead the mixture for 5-7 minutes until a smooth, elastic dough forms.

   Ca. 7 min.

   Kokkens note: The dough should be soft but not sticky.

3. 3

   Cover the water dough with plastic wrap and let it rest for 30 minutes.

   Ca. 30 min.

4. 4

   For the oil dough, mix the all-purpose flour and vegetable oil in a separate bowl until a soft dough forms.

   Ca. 2 min.

5. 5

   Cover the oil dough and let it rest alongside the water dough.

6. 6

   For the filling, steam the soaked split mung beans until very soft, about 20-25 minutes.

   Ca. 25 min.

   Kokkens note: Ensure the beans are thoroughly cooked for a smooth paste.

7. 7

   Mash the steamed mung beans until smooth, then transfer to a non-stick pan.

   Ca. 5 min.

8. 8

   Add the sugar, vegetable oil, and mashed durian flesh to the pan with the mung beans.

   Ca. 1 min.

9. 9

   Cook the filling over medium-low heat, stirring constantly, until it thickens and pulls away from the sides of the pan, about 10-15 minutes.

   Ca. 15 min.

   Kokkens note: The filling should be firm enough to shape into balls.

10. 10

    Let the filling cool completely, then divide it into 6 equal portions and roll them into balls.

    Ca. 15 min.

11. 11

    Divide both the water dough and oil dough into 6 equal pieces.

    Ca. 2 min.

12. 12

    Flatten each water dough piece into a disc and wrap an oil dough piece inside.

    Ca. 5 min.

    Kokkens note: Pinch the seams shut to ensure the oil dough is fully enclosed.

13. 13

    Roll each dough ball into a long oval, then roll it up tightly like a Swiss roll.

    Ca. 5 min.

14. 14

    Turn the rolled dough 90 degrees, flatten it again, and roll it into another long oval.

    Ca. 5 min.

    Kokkens note: Repeat this step to create more layers in the pastry.

15. 15

    Roll it up tightly again, then cover and let rest for 15 minutes.

    Ca. 15 min.

16. 16

    Preheat your oven to 180°C (350°F).

    Ca. 10 min.

17. 17

    Take one rested dough roll, flatten it into a disc, and place a filling ball in the center.

    Ca. 5 min.

18. 18

    Wrap the dough around the filling, pinching the seams to seal it completely, and gently flatten into a round pastry.

    Ca. 5 min.

    Kokkens note: Ensure there are no cracks for the filling to escape.

19. 19

    Repeat for the remaining dough and filling.

    Ca. 5 min.

20. 20

    Place the pastries on a baking sheet lined with parchment paper.

    Ca. 1 min.

21. 21

    Whisk the egg yolk and water together for the egg wash.

    Ca. 1 min.

22. 22

    Brush the tops of the pastries with the egg wash.

    Ca. 1 min.

23. 23

    Bake for 20-25 minutes, or until golden brown and flaky.

    Ca. 25 min.

    Kokkens note: Keep an eye on them to prevent over-browning.

24. 24

    Let the Banh Pia cool on a wire rack before serving.