Bánh pía: Difference between revisions
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'''Bánh bía''', sometimes spelled '''bánh pía''', is a type of [[Vietnamese cuisine]] [[bánh]] (translates loosely as "cake" or "bread"). A [[Suzhou]] style [[mooncake]] adapted from [[Teochew cuisine]]. The Vietnamese name comes from the [[Teochew dialect|Teochew]] word for pastry, "pia". In [[Saigon]], the pastry is called “bánh bía” while in [[Sóc Trăng]] and [[Vũng Thơm]] it is known by "bánh Pía". Some Vietnamese call it '''bánh lột da''', which translates to "peeling flakes pastry", and those from the [[Bến Tre]] region call it '''bánh bao chi''', which is the name for [[Mochi]] elsewhere in Vietnam.<ref>[http://pwmf.blogspot.com/2005/12/bnh-bapa-triu-chu-theochew-pia-pastry.html Bánh Bía/Pía Triều Châu (Theochew “Pia” Pastry) ]</ref> Popular fillings include [[durian]], shredded pork fat, salted egg yolk, [[mung bean]] paste, taro and coconut. |
'''Bánh bía''', sometimes spelled '''bánh pía''', is a type of [[Vietnamese cuisine]] [[bánh]] (translates loosely as "cake" or "bread"). A [[Suzhou]] style [[mooncake]] adapted from [[Teochew cuisine]]. The Vietnamese name comes from the [[Teochew dialect|Teochew]] word for pastry, "pia". In [[Saigon]], the pastry is called “bánh bía” while in [[Sóc Trăng]] and [[Vũng Thơm]] it is known by "bánh Pía". Some Vietnamese call it '''bánh lột da''', which translates to "peeling flakes pastry", and those from the [[Bến Tre]] region call it '''bánh bao chi''', which is the name for [[Mochi]] elsewhere in Vietnam.<ref>[http://pwmf.blogspot.com/2005/12/bnh-bapa-triu-chu-theochew-pia-pastry.html Bánh Bía/Pía Triều Châu (Theochew “Pia” Pastry) ]</ref> Popular fillings include [[durian]], shredded pork fat, salted egg yolk, [[mung bean]] paste, taro and coconut. |
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Bánh pía có lớp vỏ lfmtuw bột mỳ trứng dầu dừa đường cát được ép từ nhiều lớp nhân bánh có đạu xanh và sầu riêng |
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==References== |
==References== |
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Revision as of 09:30, 26 September 2022
 Durian flavored mooncake | |
| Alternative names | Bánh bía, bánh lột da |
|---|---|
| Type | Pastry |
| Course | Dessert, snack |
| Place of origin | Chaozhou, China |
| Region or state | Southeast Asia |
Bánh bía, sometimes spelled bánh pía, is a type of Vietnamese cuisine bánh (translates loosely as "cake" or "bread"). A Suzhou style mooncake adapted from Teochew cuisine. The Vietnamese name comes from the Teochew word for pastry, "pia". In Saigon, the pastry is called “bánh bía” while in Sóc Trăng and Vũng Thơm it is known by "bánh Pía". Some Vietnamese call it bánh lột da, which translates to "peeling flakes pastry", and those from the Bến Tre region call it bánh bao chi, which is the name for Mochi elsewhere in Vietnam.[1] Popular fillings include durian, shredded pork fat, salted egg yolk, mung bean paste, taro and coconut.
References
| Dumplings | |
|---|---|
| Rice cakes | |
| Pancakes | |
| Rice noodles | |
| Other | |
 | This article about Vietnamese cuisine is a stub. You can help Wikipedia by expanding it. |