Flaky Pastry Durian Cake, a Southern Specialty

Prepare the water dough: In a bowl, combine 200g all-purpose flour, 50g sugar, 100ml water, and 40ml vegetable oil. Knead until smooth and elastic, about 10 minutes. Cover and let rest for 30 minutes.

Prepare the oil dough: In a separate bowl, mix 100g all-purpose flour with 80ml vegetable oil until a soft, cohesive dough forms. Cover and let rest for 30 minutes.

Prepare the durian filling: In a saucepan, combine mashed durian flesh, cooked mung bean paste, 50g sugar, and 50ml coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. Let cool completely.

Assemble the pastry: Divide both water dough and oil dough into 8 equal portions. Flatten each water dough portion, place an oil dough portion in the center, and wrap the water dough around the oil dough to fully enclose it. Roll each ball into an oval, then fold it into thirds (like a letter). Turn 90 degrees, roll again, and fold into thirds. Repeat this rolling and folding process 2-3 times for each piece, then rest for 15 minutes.

Form the cakes: Roll out each rested dough piece into a thin circle. Place a spoonful of the cooled durian filling in the center. Gather the edges of the dough to seal the filling, then gently flatten the ball into a disc shape. Repeat for all cakes.

Bake the Banh Pia: Preheat your oven to 180°C. Whisk the egg yolk with a teaspoon of water for an egg wash. Place the formed cakes on a baking sheet lined with parchment paper. Brush the tops of the cakes with the egg wash. Bake for 25-30 minutes, or until golden brown and flaky. Let cool on a wire rack before serving.