Pia cake

Pia cake is a famous delicacy of Soc Trang, but at Lu’s kitchen, it has the brand name Hiu hiu. Also because this recipe has been waiting for more than 4 years now. Whose neck is long can’t be longer. I was supposed to write submissions yesterday, but for some reason, there’s only one new post tonight.
The miscellaneous part is done, now on to the main business.
Recipe (for 18 pies)

Scrape mixture: 1 beaten egg with a little cold water.

Cake filling:

200g dried chickpeas, soaked for a few hours, washed, cooked, pounded or pureed
7-800g durian meat
sugar (I don’t have a weight for this part, next time I’ll try to remember to measure it)
a little salt
100ml cooking oil
50g diced pumpkin jam
50g sugar fat (how to make sugar fat see moon cake lesson)
Slugs: Using a non-stick pan or pot, add sugar and 150g of water, cook sugar until dissolved. Add the pureed beans to the slugs, add salt. Add oil slowly, stirring well after each addition. If the quantity is high, the multiplication is “in” and vice versa. The sweetness also increases the shelf life of the cake.

In another pot or pan, add the sugar and durian, and cook over medium heat until the durian is translucent. This sugar depends on the sweetness of the durian, but no matter how sweet the natural durian is, sugar must still be added to make the cake taste sweet enough and balance with the bean filling. Durian that lacks sweetness or is not well slug will make the filling quickly sour, quickly spoiling the whole cake.

The secret of a soft pia pie is that the filling must be wet. Wet filling, after baking will dry a little more. But the wet filling also makes wrapping the cake a little more difficult.

Mix the squash jam and sugar into the bean paste. Finally mix both parts. Refrigerated, the filling will be easier to wrap.


Powder mix:

400 flour
100g wheat starch (or tapioca flour)
200ml cold water
5g baking powder
80g sugar
5g salt
150 water fat or cooking oil
Oil mix:

100g flour
100g tapioca flour
100g water fat or cooking oil
Powder mixture: Mix all dry ingredients well in a clean nylon bag. Pour into mixing bowl, slowly add water and fat/oil. Use your hands to knead until smooth and even. Divide the dough into small portions of 50-60g.

Oil mixture: Mix all ingredients well.

Pie crust is dough rolled into layers. Between the layers of dough is an oil layer. When baking, the high heat makes the oil mixture hot, which has the effect of separating the layers of dough into distinct parts. If you’ve ever made croissant, it’s easy to imagine: dough wrapped in butter, then rolled and folded, rolled and folded. With the pia shell, we don’t need to chill the dough like when rolling the croissant, but the two parts of the dough and the oil need to have roughly the same temperature and consistency.

Take a portion of the divided dough of 50-60g, knead it again for a smooth dough surface. Spread the dough thinly, then use a spoon to scoop a part of the oil mixture about 15g into the center of the dough, wrap it up, press the edge of the dough with your fingers to stick it. Roll the onion dough into an oblong shape. Continue making until the dough is gone.
Roll 1: Return to the first piece of dough, place the smooth side on top, use a rolling pin to roll it into a strip of dough about 15cm long. Fold in 4. Continue repeating until all the dough pieces are used up.
Second rolling: Return to the first rolled piece of dough, use a rolling pin to continue rolling into a long strip of dough. Fold the dough into a rectangle/square.
Rolling 3: Roll the dough thin, about 15 x 15cm in size.
Package of cake:

Use a scale and a bowl to eat rice. Put the filling in a bowl, weigh a portion of 100g. Pour the divided filling over the rolled dough. Fold edges and seal. Discard excess flour. Place the cake on a baking tray lined with parchment paper. Keep each cake 3-4cm away.

Use red food coloring, mix slightly, pour into a small dish. Fold a sheet of tissue paper and place on a plate. Soft paper has the effect of making the ink stick evenly, and not clinging to ink residues.

The seal can use woodblock markings. I use the side of the plastic mooncake mold.

Ink the seal, stamp it in the center of each cake.

Preheat oven to 250 degrees for 15-20 minutes.

Use a shovel to scoop the cake, turn the cake upside down, face down with the parchment paper. This part should be done carefully so as not to cause the ink to smear on the cake surface.
Remove the cake tray from the oven, carefully turning the cake upside down. Use a brush to brush the eggs on top of the cake.

Return the cake tray to the oven, bake for another 10-15 minutes until golden. The cake needs to be allowed to cool completely before packing. Store in the refrigerator for about 1 week.

The filling of the cake can increase/decrease the ratio of durian, green beans depending on taste. Salted eggs, if any, need to be prepared like when making moon cakes. I don’t have a specific number of sugar ingredients at the moment, everyone needs to taste and reduce. It’s true that Vietnamese cakes and jams often cost me everything, so it takes some time to record. The demo image lacks a few stages (dividing the dough, rolling the dough, folding the dough) because that part is too greasy, it’s not convenient to take pictures, but it’s a bit rushed. I will add more when I have a chance to do it again.

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