Banh Pia (Vietnamese Mung Bean and Durian Pastry)

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Medium

Banh Pia (Vietnamese Mung Bean and Durian Pastry)

Round flaky pastries with many thin layers wrapped around a sweet, creamy mung bean and durian filling. It takes some time, but the layered dough is the highlight. Makes 10 pastries in about 3 hr 50 min.

Prep 90 min

Cook 65 min

Cooling 1 hr 15 min

Total 3 hr 50 min

Yield 10 pastries

Diet Dairy free

Ingredients

Adjust yield

pastries

1 ⅔ cups (200 g)all-purpose flour, for the water dough
7 tbsp (100 ml)warm water
3 tbsp (35 g)granulated sugar, for the water dough
1 oz (30 g)vegetable shortening
2 tbsp (30 ml)neutral oil, for the water dough
½ tsp (3 g)fine salt, for the water dough
⅓ cup (40 g)tapioca starch
⅓ cup (40 g)all-purpose flour, for the oil dough
2 tbsp (30 ml)neutral oil, for the oil dough
6 ½ oz (190 g)peeled split mung beans, soaked 4 hours, drained
6 tbsp (80 g)granulated sugar, for the filling
2 tbsp (30 ml)neutral oil, for the filling
1 pinch (1 g)fine salt, for the filling
5 ½ oz (150 g)durian flesh, mashed
2 ½ tbsp (30 g)sugar for durian
1 (18 g)egg yolk, beaten

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Instructions

Steam the soaked mung beans about 30 minutes until very soft. Mash smooth with the 80 g sugar, oil and salt in a nonstick pan over low heat, stirring about 10 minutes until a thick paste forms that holds a shape. Cool.
Cook the durian with its 30 g sugar in a small pan for 3 to 5 minutes until the sugar melts. Mix about two-thirds into the mung paste; keep the rest to wrap inside.
Divide the paste into 10 balls, flatten each, wrap a little plain durian inside, and reshape into a ball.
Knead the water dough ingredients until smooth, rest 1 hour covered, then divide into 10 pieces. Mix the oil dough, divide into 10 balls.
Wrap each water dough piece around an oil dough ball. Roll into a thin rectangle, roll up, turn 90 degrees, roll thin again and roll up. Rest 15 minutes.
Heat the oven to 350 F (175 C). Roll each piece into a circle 4 to 5 inches (10 to 13 cm), place a filling ball in the center, wrap and pinch closed, seam down on parchment.
Bake 20 minutes, rotating the pan halfway. Cool 5 minutes, brush with the egg yolk, and bake 5 more minutes until pale golden.
Cool completely; resting 24 hours before eating gives the best texture.

Tips

Fresh or frozen durian both work; leave it out for a plain mung bean version.
Keep unrolled dough covered so it does not dry and crack.
Roll the layers thin and even for visible flakes.
Good with jasmine tea.

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Recipe FAQ

How long does it take to make banh pia (vietnamese mung bean and durian pastry)?

Plan on 90 minutes of prep and 1 hour 5 minutes of cooking, plus 1 hour 15 minutes to chill. The recipe makes 10 pastries.

How should I store banh pia (vietnamese mung bean and durian pastry)?

Store at room temperature up to 2 days or refrigerate up to 1 week; freeze up to 1 month.

Can I make banh pia (vietnamese mung bean and durian pastry) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

A layered pastry from Soc Trang in southern Vietnam, linked to Teochew pastry traditions, filled with mung bean paste and often durian. Serve it with jasmine tea.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

365 Calories / serving

17.1g Fat

47.2g Carbs

7.1g Protein

13.0g Sugar

Whole recipe (10 servings): ~3650 cal · 171g fat · 472g carbs · 71g protein · 130g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.