Bo Pia

Name: Bo Pia
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 12 thin crepes; 150 g durian or mung paste; 80 g candied winter melon; 2 tbsp sugar; 1 tbsp oil

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Bo Pia is a cherished treat from the Mekong Delta, where it graces family tables during special occasions and gatherings. Passed down through generations, this home version captures the essence of traditional Vietnamese sweets, offering a taste of nostalgia with every bite. The recipe reflects the meticulous hand of a family cook, where salt is judged by instinct and the richness of fat is embraced wholeheartedly.

The dish marries the creamy allure of durian or mung paste with the subtle sweetness of candied winter melon, all wrapped in delicate, paper-thin crepes. A gentle sprinkle of sugar enhances its sweetness, while a touch of oil adds a silky finish. Each bite offers a harmonious blend of textures, inviting you to savor its rich, sweet profile.

Ingredients

12thin crepes
150 gdurian or mung paste
80 gcandied winter melon
2 tbspsugar
1 tbspoil

Method

Begin by ensuring all your ingredients are at room temperature. This includes the 150 g of durian or mung paste, which should be soft and easy to spread. If using butter or dairy, ensure they are also softened to integrate smoothly into the mixture.
In a small saucepan over low heat, combine the 150 g of durian or mung paste with 2 tbsp of sugar. Stir continuously to dissolve the sugar completely and to prevent the paste from sticking to the pan. The mixture should become smooth and slightly glossy, indicating that the sugar has fully integrated.
While the paste is cooking, finely chop 80 g of candied winter melon. This will add a sweet, chewy texture to the filling, complementing the smooth paste.
Once the paste is ready, remove it from the heat and allow it to cool slightly. This cooling step is crucial as it helps the paste thicken, making it easier to spread on the crepes without running off.
Lay out the 12 thin crepes on a clean surface. Using a spoon, spread a thin layer of the cooled paste evenly over each crepe, leaving a small border around the edges to prevent overflow when rolled.
Sprinkle the chopped candied winter melon evenly over the paste-covered crepes. The melon should be distributed so that each bite of the Bo Pia has a balance of paste and melon.
In a non-stick pan, add 1 tbsp of oil and heat over medium-low. Once the oil is shimmering, carefully place each crepe, seam side down, into the pan. Cook until the crepes are lightly golden and slightly crisp on the edges, which should take a few minutes per side.
Remove the crepes from the pan and let them cool slightly before serving. The Bo Pia should be warm, allowing the flavors to meld together while maintaining a pleasant texture. Serve immediately, enjoying the combination of sweet paste, chewy melon, and crisp crepe.