Layered Mung Bean Pia (Indonesian Mung Bean Pastry), Melty and Sweet in Every Bite

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• 250 grams Peeled mung beans (skinless)
• 150 grams Granulated sugar
• 100 ml Thick coconut milk
• 1/4 tsp Vanilla powder
• 1/4 tsp Salt
• 2 tbsp Vegetable oil (for the filling)
• 250 grams Medium-protein all-purpose flour (outer dough)
• 100 ml Water
• 30 grams Granulated sugar (outer dough)
• 50 ml Vegetable oil (outer dough)
• 150 grams Low-protein flour/cake flour (inner dough)
• 75 ml Vegetable oil (inner dough)

👩‍🍳 Instructions

1. 1 Wash the peeled mung beans and soak them for 2 hours, or overnight, so they cook faster and become tender when steamed.
2. 2 Steam the mung beans for 25-30 minutes until completely tender and easy to mash.
3. 3 While still hot, blend the mung beans with the coconut milk in a blender or food processor until you get a smooth paste.
4. 4 Cook the mung bean paste in a non-stick pan over low heat, then add the sugar, salt, and vanilla powder. Keep stirring.
5. 5 Once the sugar has dissolved and the mixture starts to thicken, pour in the oil little by little while continuing to stir until the dough is smooth and no longer sticks to your hands (about 15-20 minutes). Remove from heat and let cool.
6. 6 Divide the filling into 20 portions and roll each into a ball weighing about 20 grams. Set aside.
7. 7 Make the outer dough: mix the medium-protein flour, sugar, water, and oil. Knead until you get a smooth, elastic dough. Cover with a cloth and let rest for 15 minutes.
8. 8 Make the inner dough: mix the low-protein flour with the vegetable oil until it forms a soft, paste-like dough. Set aside.
9. 9 Divide the outer dough into 20 equal portions, and do the same with the inner dough, dividing it into 20 portions as well.
10. 10 Take one portion of the outer dough, flatten it, place one portion of the inner dough on top, then shape it into a ball and seal it tightly. Repeat for all the portions.
11. 11 Flatten each combined dough ball into an oval shape using a rolling pin, then roll it up lengthwise like a piece of paper.
12. 12 Fold both ends of the roll toward the center, then flatten it again and roll it up once more. Let it rest briefly so the layers form perfectly.
13. 13 Flatten the twice-rolled dough into a flat round shape, then place the mung bean filling in the center.
14. 14 Wrap the filling with the dough, seal the bottom tightly, then gently shape it into a flat round with your hands.
15. 15 Arrange the pia on a baking sheet lined with baking paper, leaving space between each piece, then bake in a preheated oven at 160°C (320°F) for 20 minutes.
16. 16 Flip the pia over and continue baking for another 15-20 minutes until both sides are golden brown and evenly cooked. Remove from the oven and let cool before serving.

💡 Tips

📊 Nutrition Facts / serving

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