Bánh Pía (Vietnamese Flaky Mung Bean Pastries)

Mung bean filling

• 250 g Mung beans
• 120 g Caster sugar
• 30 ml Vegetable oil
• 1 tsp Vanilla extract
• 1 pinch Fine sea salt

Water dough

• 300 g Plain flour
• 30 g Caster sugar
• 1 tsp Fine sea salt
• 30 ml Vegetable oil
• 150 ml Water

Fat dough and finish

• 200 g Plain flour
• 140 g Lard
• 1 Egg

1. Rinse the mung beans well, then put them in a saucepan and cover with plenty of water. Bring to the boil, then simmer for 25 to 35 minutes until very tender and starting to break down. Drain thoroughly and let the steam escape for 5 minutes so the beans dry out a little.
2. Return the drained beans to the saucepan over low heat and mash until smooth. Stir in the caster sugar, vegetable oil, vanilla extract and a pinch of fine sea salt, cooking for 6 to 10 minutes until the paste is thick, cohesive and no longer looks wet. Tip onto a plate and cool completely.
3. While the filling cools, make the water dough: mix the plain flour, caster sugar and fine sea salt in a bowl. Add the vegetable oil and water, then mix and knead for 3 to 5 minutes until smooth and elastic. Cover and rest for 20 minutes.
4. Make the fat dough: rub the lard into the plain flour until a soft, smooth dough forms. Knead briefly just to bring it together, then cover and rest for 10 minutes. If it feels greasy, chill for 5 minutes so it is easier to handle.
5. Divide the cooled mung bean paste into 12 equal portions and roll each into a ball. Divide the water dough into 12 portions, and the fat dough into 12 smaller portions. Keep everything covered as you work to prevent drying.
6. Flatten a portion of water dough into a disc and place a portion of fat dough in the centre. Wrap the water dough around it and pinch to seal, then roll into a short oval. Roll up tightly like a Swiss roll, cover, and repeat with the remaining portions.
7. Take one rolled piece and roll it into a longer oval, then roll up tightly again to create more layers. Cover and repeat with the rest, then rest the rolls for 10 minutes to relax the gluten. This rest helps you roll without tearing and keeps the layers distinct.
8. Working with one roll at a time, stand it cut-side up and press gently, then roll into a round about 10 to 12 cm wide, keeping the centre slightly thicker than the edges. Place a mung bean ball in the centre, wrap the dough up and over the filling, and pinch to seal. Turn seam-side down and gently round into a neat bun without squeezing out the layers.
9. Heat the oven to 190°C (375°F) and line a baking tray. Whisk the egg, then brush a thin, even layer over the tops of the buns. Arrange them seam-side down on the tray with space to expand.
10. Bake for 20 to 25 minutes until golden and lightly blistered, rotating the tray halfway through for even colour. Cool on the tray for 10 minutes, then transfer to a rack to cool further before eating. The pastry will crisp as it cools.

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