3+ How to make delicious, super simple pia cake at home

Pia cake has long been a rustic cake, popular in Vietnamese cuisine. This cake is most popular in Soc Trang area. Pia cake with a soft crust and spongy filling will make many people who enjoy it for the first time fall in love with this cake. Nowadays, pia cake has become diverse and popular and can be made with durian, salty or green bean filling. So, does everyone know how to make Pia cakes full of fillings? Dung Ha dry food will introduce to everyone in detail 3 ways to make delicious, super simple Southern pia cakes at home. Let’s get started right away.

1. What is Pia cake?

Before finding out how to make delicious and soft pia cake, we need to find out what kind of cake is? Where is the origin of Pia cake? Pia cake is a symbol of famous cultural cuisine of Soc Trang. This cake is a specialty associated with the traditional craft village of Vung Thom. When there was no moon cake, Soc Trang pia cake was the cake associated with the Mid-Autumn Festival of many generations of children here.

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2. How to make Salted Egg Durian Pia Cake

2.1 Preparation ingredients

• 400g all-purpose flour
• 250g peeled green beans
• 300g white granulated sugar
• 200g split durian
• 100g tapioca flour
• 100ml pork fat
• 15g malt
• 1 egg yolk
• 12 steamed salted egg yolks
• 4g baking powder
• Cooking oil

2.2 Implementation Guide

Step 1: Make the pie crust

• Put 300g flour + 2g baking powder in a clean bowl. Mix flour with baking powder, forming a sticky, flexible, smooth, non-sticky mass
• Next, add 40g of white sugar + 120ml of filtered water + 50ml of cooking oil + 50ml of pork fat into the flour bowl
• Mix all ingredients together to form a sticky, flexible, soft and non-sticky dough
• Let the dough rest for 30 minutes

Step 2: Make oil dough

• Put 100g of flour + 100g of tapioca flour + 2g of baking powder into a clean bowl. Mix these powders together
• Next, put 20g of white sugar + 35ml of pork fat + 100ml of filtered water + 45ml of cooking oil into a bowl of dry flour
• Mix the flour mixture together for about 5 minutes to form a soft, smooth dough
• Let the oil mixture rest for about 30 minutes

Step 3: Make the cake

• Soak the green beans for 3 hours in warm water to soften the green beans
• Pick up the green beans, put the green beans in a pot with 300ml of water. Boil, cook green beans for 60 minutes
• Take out the green beans, drain and cool
• Put green beans in a blender and proceed to puree, smooth green beans. Take out the bowl
• Put the pan on the stove, heat the pan. In a hot pan, put the green bean puree into the pan along with 60g of white sugar. Stir well so that the green beans absorb the white sugar. Take out the bowl
• Put 50g of tapioca starch in a bowl with 250ml of water. Stir well to dissolve the tapioca powder with the water
• Put a new pan on the stove, heat the pan. Hot pan, add seeded durian + 20g white diameter. Slug evenly so that the durian is smooth and soaked in sugar
• Pour the pureed green beans above, into the slug along with the durian. Put in a pan of durian mung beans 15gr malt + diluted tapioca water mixture. Stir all ingredients together by hand for about 5 minutes
• The mixture forms a sticky, flexible, smooth, non-sticky mass that is satisfactory
• Turn off the stove, pour ingredients into a bowl, let cool

Step 4: Roll the crust and oil dough

• Take about 35g of cake flour, shape it into round balls
• Lay out the dough balls one by one on a flat surface, roll out the dough
• Continue to take 20g of oil powder, place the oil dough on the surface of the cake. Roll back
• Use rolling, rolling and flattening the crust and oil dough
• Roll the cake evenly from 3-5 times so that the crust forms many layers

Step 5: Place the filling

• Place each durian mung bean paste in the middle of the top layer of the crust
• Using your fingers, gently press the durian mung bean paste to form a depression
• Put the salted egg in the middle of the hollow part of the green beans
• Wrap the mung bean paste to avoid exposing the salted egg
• Next, grab the crust to encapsulate the salted egg green bean paste
• Do it by hand until all the ingredients are gone, then stop
• Put the egg yolks in a bowl, mix the eggs well

Step 6: Bake the cake

• Heat the air fryer to 160 degrees Celsius for 15 minutes
• Neatly put the cake in the air fryer
• Turn on the pot, proceed to bake the cake at 160 degrees Celsius for 20 minutes
• After baking for 20 minutes, remove the cake. Using an oil brush, brush a layer of egg yolk around the surface of the cake
• Put the cake into the pot, continue to bake the cake at 160 degrees Celsius for 10 minutes, the cake is completely cooked
• Bake the cake for enough time, remove the cake from the pot, let it cool and then enjoy

With just 6 simple steps, you’ve finished the salted egg durian cake right away. Good luck!

See more: 2+ How to make flexible, unique and delicious Phu Tho cassava cake

3. How to make delicious durian green bean cake

3.1 Preparation ingredients

• 350g all-purpose flour
• 100g peeled green beans
• 200g split durian
• 10g cornstarch
• 140ml cooking oil
• 150g white diameter
• 1 egg yolk
• 5 salted eggs (steamed)
• 1 teaspoon salt

3.2 Implementation Guide

Step 1: Make the durian mung bean paste

• Soak the peeled green beans in warm water for about 3 hours to soften the green beans and cook quickly. Pick it up, let it drain
• Put 100g of peeled green beans in a pot with 300ml of water. Proceed to boil green beans for 1 hour. Take out the green beans, drain the water
• Put the boiled green beans in the blender. Proceed to grind and smooth the green beans. Take out the bowl
• Put the pan on the stove, heat the pan. In a hot pan, put the green bean puree into the pan along with 60g of white sugar. Slug up so that the green beans absorb the sugar
• Put 10g of cornstarch in a bowl with 20ml of water. Stir well to dissolve cornstarch with water
• Pour the cornstarch mixture into the pot of green beans that is slurping on the stove. Mix well together
• Put 30ml of cooking oil in a pan of mung beans on the stove. Mix well for 5 minutes to form a sticky, flexible mass, then turn off the heat. Pour into a bowl, let cool
• Put in a new pan 200gr of deseeded durian meat + 20g of sugar. Turn on the stove on medium heat, slug until the sugar melts, the durian turns a little clear

Step 2: Make the pie crust

• Place 230g all-purpose flour in a bowl along with 45g sugar + 1 teaspoon salt. Mix flour until dissolved in sugar and salt
• Put 60ml of cooking oil in a bowl of flour, continue to mix together
• Next, put 75ml of purified water into the flour bowl. Mix well to form a smooth, non-sticky dough
• Wrap in cling film and let the dough rest for 20 minutes

Step 3: Make oil dough

• Put 120g of all-purpose flour in a bowl with 45ml of cooking oil. Mix the flour together to form a soft, smooth dough. Wrap in cling film and let the dough rest for 20 minutes

Step 4: Squeeze the filling

• Divide the green bean paste into small balls with a weight of about 35g. Round the green beans. Using your thumb, gently press the green bean ball and make a small hole in the middle
• Put the mung bean paste in the hole, including: durian mung bean paste + salted egg. Wrap up for the filling of green beans, durian, and salted eggs so that it doesn’t come out
• Do it by hand until all the cake is finished, then stop
• Place the salted egg mung bean cake filling in a bowl, cover with cling film and store in the refrigerator for 30 minutes.

Step 5: Divide the dough and roll out the dough

• The crust dough and the oil dough you divide into equal parts to the pie filling just finished above
• Place the dough ball on a flat surface, flatten it with your hands. Put the oil dough in the center, spread evenly over the dough
• Roll the crust dough and oil dough together
• Place the dough on a flat surface. Use a rolling pin to roll out the crust dough
• Do 3-5 times for the crust to form many layers
• Roll the pie crust, wrap it with cling film to keep it from drying out

Step 6: Wrap the cake

• Place the finished pie crust on a flat surface. Roll out the crust dough
• Place the durian mung bean filling in the center of the crust
• Wrap the cake so that it covers the durian mung bean paste
• Put the egg yolks in a bowl, beat well

Step 7: Bake the cake

• Preheat the air fryer to 160 degrees Celsius for 10 minutes
• Neatly put the durian green bean pea cake in the fryer
• Fry the cake at 160 degrees Celsius for 20 minutes
• After 20 minutes, take out the cake, spread a thin layer of egg yolk around the surface of the cake
• Put the cake into the fryer, continue to bake the second time at 160 degrees Celsius for 10 minutes to complete
• Take out the cake, let it cool and enjoy

So, to make salted egg durian pia cake, it only takes about 7 steps to complete this delicious cake. Good luck!

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4. How to make delicious salty Pia cake

4.1 Preparation ingredients

• 190g all-purpose flour
• 15g cornstarch
• 50g tapioca flour
• 1 tablespoon milk powder
• 100g peeled green beans
• 200g split durian
• 20g pumpkin
• 20g dried shrimp, pre-soaked with warm water
• 5 salted eggs (steamed)
• 10g white sesame
• 5g black sesame
• 1 teaspoon minced red onion
• 10g cashew nut
• 10g peeled melon seeds
• 85ml water fat
• 20g sugar fat
• 1 egg yolk
• 2 tablespoons cooking oil
• 2 tablespoons sesame oil
• 70g in diameter
• 1 teaspoon salt

4.2 Implementation Guide

Step 1: Make the durian mung bean paste

• Soak green beans for 3 hours in warm water to soften green beans. Pick it up, let it drain
• Peel the pumpkin, remove the hard part. Cut the pumpkin into pieces about 1 finger thick
• Put 100g of green beans in a pot with 300ml of boiling water + 20g of pumpkin + 1 teaspoon of salt. Put the pot on the stove, bring to a boil, drain the water, green beans + soft cooked pumpkin is achieved
• Put green beans + pumpkin in blender, puree and smooth
• Filter green beans + pumpkin through a sieve to obtain a smooth mixture, without impurities
• Put the pan on the stove, heat the pan. The pan is hot, put the pumpkin and green bean mixture on the slug pan with low heat
• Put in the pan 10g cornstarch + 20ml filtered water. Slug evenly together until forming a sticky, smooth, smooth block is achieved
• Add in the pan 200g durian meat + 20g sugar + 1 spoon of milk powder. Turn on low heat, melted sugar slugs mixed with durian for 7 minutes. Pour into a bowl
• Put 1/2 of the sugar durian above in the bowl of green beans. Whisk together to make the durian mung bean paste. Leave the rest alone

Step 2: Stir-fry shrimp paste

• Put another clean pan on the stove, heat the pan. In a hot pan, add 10g of peeled melon seeds and roast them over low heat for 5 minutes
• Pick up the soaked dried shrimp, drain the water
• Using a new pan, add cooking oil, heat the oil. When the oil is hot, add minced shallots and fry until golden brown and fragrant
• Put in the pan with red onions and dried shrimp + 10g of sugar. Stir well to let the sugar melt into the shrimp, then turn off the stove
• Put in a blender including: fried shrimp with sugar + 10g cashew nuts + 20g sugar fat. Blend all ingredients until smooth
• Put 3g of tapioca starch in a bowl with 10ml of filtered water. Stir well to form tapioca water mixture
• Pour the minced shrimp into the pan, turn on the stove over medium heat. The slug is hot for about 5 minutes. Pour the tapioca water mixture into the shrimp pan. Slug evenly so that the shrimp can absorb the tapioca water evenly, then turn off the stove
• Put roasted sesame + roasted melon seeds in a bowl. Mix well together

Step 3: Make the cake

• Take 2 tablespoons of durian green bean paste and roll it up. Using your thumb, press on the durian mung bean paste to make a small hole in the center of the filling
• In the hole, the durian mung bean paste includes: 1 small spoon of ripe slug durian + shrimp filling + 1 salted egg yolk. Seal the mouth, round it so that the filling inside is not exposed
• Do it by hand until all the ingredients are gone, then stop
• Place the finished cake filling in a bowl, cover with cling film. Store the cake in the refrigerator for 30 minutes

Step 4: Make the dough

• Put 60ml of filtered water in a bowl along with 20g of sugar. Whisk until the sugar dissolves. Soluble sugar, add 50ml of fat and water, continue to beat well
• Put 150g of all-purpose flour in a new bowl, pour in the finished sugar mixture. Mix the flour well to form a soft, smooth, non-sticky dough. Let the dough rest for about 20 minutes
• Make the oil dough: Put the remaining 40gr of all-purpose flour in a new bowl with 40gr of tapioca flour + 35ml of water fat. Mix well by hand to form a uniform, flexible, smooth, non-sticky dough. Let the dough rest for 20 minutes

Step 5: Roll out the dough and wrap the cake

• Divide the shell powder and oil powder into small balls. Spread the crust dough evenly into flat, thin pieces of dough. Put the oil dough ball in and close it up
• Place the finished dough ball on a flat surface, use a rolling pin to flatten the crust
• Roll up the rolled dough, roll it again and then roll it again (Do it evenly 3-5 times to create a multi-layered crust)
• Place the dough on a flat surface, use a rolling pin to roll the dough out
• Place the filling in the center of the dough, wrap it up, and tie the filling to prevent it from coming out

Step 6: Bake the cake

• Preheat the oven to 160 degrees Celsius for 15 minutes
• Neatly put the cake in the oven
• Bake the cake at 160 degrees Celsius for 20 minutes
• After 20 minutes, take out the cake, spray a little clean water on the surface of the cake
• Prepare 1 bowl of egg yolk. Put in a bowl of eggs with sesame oil. Beat it evenly
• Using an oil brush, brush the egg yolk layer around the surface of the cake
• Put the cake in the oven, continue to bake the cake for the second time at 160 degrees Celsius for 10 minutes, the cake is cooked
• Take out the cake, let it cool and enjoy

So, with only 6 simple steps, you have immediately completed yourself an extremely simple and delicious salty Pia cake. Good luck!

See more: How to make Lang Son wormwood cake with soft and flexible Tay taste

4. How many calories in Pia cake?

• Durian green bean cake provides: 100 – 150 calories. Equivalent to 5-8% of daily calorie needs
• Salted Egg Pia Cake provides: 200 – 250 calories. Equivalent to about 10 – 13% of daily calorie needs
• Salty Pia Cake provides: 150 – 200 calories. Equivalent to about 7-10% of daily calorie needs.

5. Conclude 

Above is a set of detailed articles introducing 3 ways to make delicious and super simple Southern Pia cakes at home that www.thucphamkho.vn has shared with readers. Hopefully, with the above detailed Pia cake recipes, it will bring you another delicious and quality cake. Good luck!