Learn how to make deliciously simple and flavorful Soc Trang-style pia cakes at home.

Pia cakes feature the distinctive aroma of durian, with thin layers of crust stacked together, creating a smooth and fragrant treat. The combination of mung beans and salted eggs forms a uniquely enticing flavor characteristic of the people of Southern Vietnam.

Pia cakes are a specialty of the people of Soc Trang. A delicious pia cake requires thin layers of crust stacked together, enveloping the filling. The filling is a delightful blend of salted eggs, mung beans, and durian.

You might think making an authentic Soc Trang-style pia cake is incredibly difficult. However, today, I'll guide you through the simple process of making Soc Trang pia cakes at home!

Ingredients for making Soc Trang pia cakes (for 12 pieces)

1. Ingredients for making dough

– 300 grams all-purpose flour, finely sifted

– 40 grams granulated sugar

– 50 grams vegetable oil

– 50 grams lard

– 120 milliliters clean water

– 2 grams baking powder

2. Ingredients for making oil dough

– 100 grams tapioca flour, finely sifted

– 100 grams all-purpose flour, finely sifted

– 35 grams vegetable oil

– 35 grams lard

3. Ingredients for making filling

– 250 grams peeled mung beans, soaked until soft

– 180 – 200 grams granulated sugar (adjust according to preference)

– 60 milliliters vegetable oil

–15 grams toasted glutinous rice flour (or pre-made glutinous rice flour)

– 200 grams durian meat, finely ground

–15 grams cornstarch

– 100 grams lard and sugar mixture (lard mixed with sugar, see method below)

– 12 salted egg yolks

4. Cake decoration

– Red food coloring

How to Make Soc Trang Pia Cakes

1. Making the dough

Step 1: Knead the dough

Method 1: Mix all-purpose flour and baking powder in a small bowl. Then, form a small mound with the flour, make a well in the center, and add granulated sugar, clean water, vegetable oil, and lard into it. Knead with your hands until the ingredients dissolve and form a sticky dough mixture.

Method 2: Add all-purpose flour and baking powder into the bowl of a stand mixer. Mix these two types of flour together and form a small mound, create a well in the center, then add granulated sugar, vegetable oil, and lard. Gather the flour to cover the ingredients. Attach the dough hook to the mixer and knead the dough for about 5 minutes until it becomes a smooth, elastic mixture.

Step 2: Let the dough rest for about 30 minutes. Then, weigh and divide the dough into 12 equal portions.

Note: – Vegetable oil can be used instead of lard, but if using a 1:1 ratio of lard to vegetable oil, the cake will be more fragrant and fluffy. – The mixed dough will be quite moist and oily but not sticky.

2. Making the oil dough

Step 1: Add all-purpose flour, tapioca flour, and baking powder into the bowl of a stand mixer and mix well. Then, add granulated sugar, lard, water, and vegetable oil to the dry flour mixture and mix evenly for about 5 minutes until the dough mixture is well combined, elastic, and smooth.

Step 2: Let the dough rest for 30 minutes. Then, weigh and divide the dough into 12 equal portions.

Note: This dough mixture will be quite moist and slightly sticky.

3. Making the filling for pia cakes

Step 1:

– Clean the lard, cut into small pieces, and boil until cooked.

– Remove the lard and let it drain, then mix with 2 tablespoons of granulated sugar. Place the lard and sugar mixture in a windy area to allow the lard to solidify again.

Step 2: Rinse the salted egg yolks under running water and soak them in white wine for 15 minutes. Then, steam until fully cooked.

Step 3:

– Soak the mung beans in water until softened (ideally overnight). Then, transfer to a pot, add enough water to cover the beans by about an inch. Boil until the beans are soft. Skim off any foam during boiling.

– Place the cooked mung beans in a blender and blend until smooth.

– Heat a non-stick pan over medium-high heat until evenly hot. Reduce the heat to medium, add the blended mung beans to the pan, and stir-fry with sugar. During frying, gradually add vegetable oil to the mixture. Fry until the beans become translucent and elastic, then add durian and lard and continue frying together.

– When the mixture is smooth, elastic, and no longer sticks to the pan, add cornstarch and mix well. Let the filling mixture cool completely, then divide it into 12 equal portions.

– Take each portion of filling, wrap it around a salted egg yolk, and shape it into a ball.

Note:

– When frying the filling, you can adjust the seasoning to suit your taste.

– If the filling is still slightly sticky, add toasted glutinous rice flour and mix well. Simmer for a little longer until the filling becomes firm, then turn off the heat.

– It's recommended to make the filling slightly moist. Although it may be a bit challenging to wrap around the salted egg yolk, the cakes will be softer.

4. Rolling and wrapping the pia cakes

Step 1: Place one portion of water dough on a clean flat surface and roll it thinly. Place one portion of oil dough inside and wrap it tightly, then shape it into a ball.

Step 2: Roll the dough into a long diamond shape, about 0.3 cm thick, then tightly roll it along the length.

Step 3: Continue rolling the dough into a thin round shape, large enough to wrap around the filling and leave some excess. Roll in such a way that the middle of the dough piece is thicker, while the edges become gradually thinner for easier wrapping.

Step 4: Place the filling in the center of the dough, wrap it tightly to enclose the filling, and gently press with your hands to form an even ball. Make sure the dough wraps tightly around the filling, sealing the edges firmly to prevent the filling from leaking out during baking. Use your hands to gather the excess dough like wrapping a gift.

Step 5: Turn the gathered dough portion downwards to form the base of the cake. Place the shaped cake on a baking tray lined with parchment paper to prevent sticking. Use your hands to slightly flatten the cake, making the surface level.

5. Cake decoration

Step 1: Gently press the surface of the cake with your fingers to make it flat.

Step 2: Place 2 – 3 pieces of cotton pads on a clean plate.

Dissolve 3 – 4 drops of red food coloring in a little water, then pour it over the cotton pads.

Step 3: Gently press the printed piece onto the cotton pad and then onto the cake.

Note: – Avoid soaking too much color and do not let the ink be too wet. Otherwise, the cake layers will stick together and cannot be separated into thin layers.

– After soaking the ink onto the printing sheet, you can pre-print it on a white paper to reduce the wetness of the ink before printing it on the cake surface.

6. Baking the pia cakes

Step 1: Preheat the oven to 220°C. Place the baking tray in the oven and bake for 5 – 7 minutes until the crust is slightly translucent and begins to puff up.

Step 2: Remove the cakes from the oven, use a toothpick to poke a few holes on the surface to release air. Beat one egg yolk with a little water, then evenly brush it over the cakes. Return the baking tray to the oven and bake for an additional 15 minutes until the cakes are evenly golden brown.

Note: Only brush the egg once, do not let the brush be too wet as it may cause the cake skin to crack.

Although the process involves many steps, it's not as difficult as it may seem.

Wishing you success with making delicious Sóc Trăng-style pia cakes at home!

Source: baking 365

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