Kue Pia Susu Bali (Balinese Milk Pia Cakes) with Vanilla Mung Bean Filling

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• 250 grams peeled mung beans
• 150 grams granulated sugar
• 100 ml instant thick coconut milk
• 30 grams full cream milk powder
• 1/2 tsp vanilla powder
• 2 tbsp margarine
• 250 grams medium-protein all-purpose flour
• 100 ml warm boiled water
• 3 tbsp vegetable oil
• 1/4 tsp salt
• 80 grams all-purpose flour for the oil layer
• 80 ml vegetable oil for the oil layer
• 1 egg yolk for glazing

👩‍🍳 Instructions

1. 1 Wash the mung beans thoroughly and soak for 2 hours so they soften quickly when steamed. Steam the mung beans for 25-30 minutes until completely soft.
2. 2 Mash the steamed mung beans while still warm using a blender or by pounding until smooth.
3. 3 Cook the mashed mung beans together with the granulated sugar, thick coconut milk, milk powder, and vanilla over low heat, stirring continuously so it doesn't burn.
4. 4 Once the mixture has thickened and become smooth (no longer sticky to the touch), add the margarine, stir until well combined, then turn off the heat. Let it cool, then shape into small balls of about 15 grams each and set aside as the filling.
5. 5 Make the outer dough: mix the flour, salt, vegetable oil, and warm water little by little. Knead until smooth and elastic. Let the dough rest covered with a damp cloth for 15 minutes.
6. 6 Make the oil dough (oil layer): mix the flour with the vegetable oil until it forms a thick paste, then set aside.
7. 7 Divide the outer dough into small balls of about 20 grams each, flatten them, place some oil dough in the center, then wrap and reshape into a ball. Let rest for 10 minutes to relax.
8. 8 Roll out each ball thinly into an oval shape, roll it up like a log, then roll it out lengthwise again and roll it up once more (this process creates the pia's signature flaky layers). Let rest for 10 minutes.
9. 9 Flatten each rolled dough piece until thin and round, fill with the mung bean filling, then shape into a ball and seal neatly.
10. 10 Arrange the pia cakes on a baking sheet lined with parchment paper, and brush the surface with egg yolk using a fine pastry brush.
11. 11 Bake in a preheated oven at 320°F (160°C) for 20-25 minutes until cooked through and the bottoms turn golden brown.
12. 12 Remove from the oven and let cool completely before storing in an airtight container to keep them crispy.

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