Bánh Pia with Mung Bean & Sesame
Crispy Vietnamese pastry pockets filled with sweet mung bean and sesame. These golden, flaky treats are baked until the edges curl and filled with a fragrant, slightly sweet paste that's authentic and deeply satisfying.
- Total time
- 55 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Rinse mung beans and add to a pot with 2 cups water. Bring to boil, then simmer 25–30 minutes until very soft.
Step 2
Drain beans thoroughly. Mash with a fork until mostly smooth, leaving a few small pieces.
Step 3
Stir in sugar, sesame seeds, vanilla, and salt. Mix until the paste is even and fragrant.
Step 4
Let filling cool to room temperature, ~10 minutes.
Step 5
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 6
Roll out thawed puff pastry on a lightly floured surface. Cut into 3-inch squares.
Step 7
Place 1 tsp filling in the center of each square. Fold corner to corner, forming a triangle.
Step 8
Press edges firmly with a fork to seal. Brush lightly with olive oil and water mixture.
Step 9
Sprinkle with black sesame seeds if using. Bake 15–18 minutes until deep golden and edges curl.
Step 10
Cool on the sheet 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tools you’ll need
- large pot
- baking sheet
- parchment paper
- fork (for mashing and sealing)
- lightly floured surface or cutting board
- oven thermometer (optional)
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