Bánh Pía Chay

Bánh Pía Chay is a delightful vegan Vietnamese dessert that combines a flaky, tender crust with a sweet mung bean filling and a hint of coconut. This traditional treat is perfect for those seeking a plant-based indulgence with authentic flavors.

Ingredients

• All-purpose flour - 150 grams
• Tapioca flour - 50 grams
• Coconut oil - 30 grams
• Water - 100 ml
• Mung beans (cooked and mashed) - 100 grams
• Coconut cream - 30 grams
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Sesame seeds - 1 tablespoon

Steps

1. In a bowl, mix the all-purpose flour, tapioca flour, and salt. Add the coconut oil and rub it into the flour until crumbly.
2. Slowly add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
3. In another bowl, combine the mashed mung beans, coconut cream, and sugar. Mix well until smooth and set aside.
4. Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten it into a circle about 10 cm in diameter.
5. Place a tablespoon of the mung bean filling in the center of each circle. Fold the edges over to seal the filling inside, shaping it into a ball.
6. Gently flatten each ball to form a disk. Sprinkle sesame seeds on top and lightly press them in.
7. Preheat a steamer and steam the bánh pía chay for about 20 minutes, or until fully cooked and fragrant.
8. Allow them to cool slightly before serving. Enjoy your delicious vegan bánh pía chay!

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based protein from mung beans.
• Contains healthy fats from coconut, which may support heart health.

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