Surely many people wonder about where Banh Pia is a specialty? Today, let's join Bao Minh to clarify the origin of this delicious Banh Pia!
Pia Cake is also known by the name 'peeled skin cake'. The cake has a flat round shape and is covered on the outside by many thin layers of crust. Inside, the cake contains a special filling consisting of mung beans, durian, and salted egg yolk. When enjoying, Banh Pia radiates the aroma of durian, has a super smooth powder layer, and brings a wonderful sweetness, harmoniously combined between mung beans and durian. So where is Banh Pia a specialty?
Banh Pia is a type of mooncake originating from Chaozhou, China. Over time, Banh Pia has been introduced to many countries around the world through settled Chinese communities, especially in the Southeast Asia region. With this information, surely many of you have understood the origin of this Banh Pia dish, right!
So currently where is Banh Pia a specialty? Banh Pia – A famous specialty from Soc Trang province, where the Chinese created it after migrating to the South. Traditional old-fashioned Banh Pia were usually processed quite simply with a crust made from flour to create a shell with many thin layers of skin, with letters printed on the top of the cake.
Banh Pia filling is usually made from mung beans combined with pork fat. However, nowadays with the needs of many customer segments, we can see Banh Pia with other diverse fillings such as durian, green tea, taro... and often combined with salted egg yolk.
Soc Trang Banh Pia is a famous specialty with a wonderful flavor, bringing users unique culinary experiences. The crust is made meticulously to create a smooth and chewy texture, creating an interesting feeling when chewing.
The durian filling is carefully selected, using only fresh, delicious durians, ensuring it is not only delicious but also brings a pleasant, seductive aroma. When enjoying, you will immediately feel the sweet, fatty flavor of the cake, all bringing a memorable enjoyment experience.
So where is Banh Pia a specialty? It is Soc Trang! Don't forget, everyone!
To have a delicious and attractive batch of Banh Pia, the production process requires going through many fussy and meticulous stages. Basically, this process consists of 5 main stages: Making the crust, making the filling, shaping, baking, and packaging.
First, flour is mixed well with white granulated sugar and then rolled thin to create many layers. After that, the process of making Banh Pia filling is performed, depending on the type of cake and the recipe of each place, the Banh Pia filling is processed in its own way.
Usually, the cake filling will be made from steamed mung beans, then mixed with sugar and ground into a paste. Add lard to create a nutty, fatty flavor. The fat used to make the filling will be cut into pomegranate seeds and marinated with sugar to increase firmness as well as prolong the preservation time. Finally, the egg yolk will be placed in the center of the cake filling.
After completing the shaping stage, coming to the baking part, the bakers will apply a thin layer of cooking oil on the surface of the cake before putting the cake in the oven. When the crust turns yellow and has a characteristic aroma, that is a sign that the Banh Pia is finished.
From Banh Pia with traditional flavors, nowadays many brands have created many other special Banh Pia filling flavors such as: Green tea Banh Pia, taro Banh Pia, char siu Banh Pia...
See more: Banh Pia specialty - a perfect combination of flavors
Currently, the production process of Banh Pia specialty is not just a traditional craft, but has become a commercialized process to meet the needs of diverse consumers. However, this does not lose the core cultural values of making traditional Banh Pia.
Don't miss the Bao Minh brand if you want to enjoy premium Banh Pia, with a sweet flavor that smells of fresh durian.
Bao Minh Banh Pia has been improved from the original flavor of the Southwestern region, thanks to the combination of modern technology and a closed process. The crust is arranged in many thin layers but still retains its soft and smooth texture. While the cake filling is a harmonious combination of mung beans and durian that is not too sweet, suitable for the taste of most customers.
Besides Banh Pia, Bao Minh also launched many other types of traditional confectionery products such as: Che lam, doi candy, peanut candy, com cake, khao cake... Helping to meet the needs of many customer segments.
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