Bakpia Pathok is an Indonesian pantry especially filled with green beans. Bakpia is a native Jogjakarta Food. Jogjakarta, a city in the mid of Java Island ending up being very well-known as a location where produce bakpia.
Jogjakarta has a particular location where popular as central of Bakpia Industry. Pathok is basically the name of the food area in Pathok Malioboro street. It’s located behind a popular traveler location called Malioboro Street. At Pathuk, you can discover lots of kinds taste of bakpia such as mung beans, cheese, chocolate, and black kumbu.
Bakpia embraced from Chinese food such as bakwan, bakso (meatball). The crust of bakpia was made from wheat flour combineded with water, and salt. The component of bakpia was made from the mung beans, sugar, vanillin, salt, and fried oil.
- 125gr all purpose flour.
- 65gr bread flour.
- 1/2 tsp salt.
- 100ml water.
- 2 tablespoon caster sugar.
- 50ml vegetable oil.
- 150ml vegetable oil.
- 65gr all purpose flour.
- 1 tsp butter.
- 25ml vegetable oil.
For The Filling:
- 100gr mungbean (take in the water over night).
- 150ml coconut milk.
- 50gr palm sugar/ soft brown sugar.
- a pinch of salt.
- 25gr caster sugar.
- 1 pandan leaf/ couple of drops of the essence.
- 1 tablespoon cooking oil.
For the filling:
- Steam mung bean for about 20 minutes.
- Take off. While the beans are still hot, move into a little non stick pan.
- Use wooden spatula to mash the bean, add sugar, coconut milk, pinch of salt and pandan leaf.
- When everything is well incorporated, bring in cooking oil.
- Mix once more.
- Set aside to cool off.
- Warm up the water (up until it almost reach boiling point).
- Take off from the heat. Add sugar, stir.
- Place flour and salt in a blending bowl.
- Pour warm water into the bowl.
- Knead till it holds together.
- Add 50ml oil, and knead it some more till smooth and good.
- Weigh the dough and divide into 10g each.
- Set aside.
- Mix all the ingredients.
- Divide it into as numerous material A you have.
- Take one 10g dough, flatten it utilizing rolling pin.
- Take 1 part of material B and spread it on the material A.
- Fold it. And form into sphere shape.
- Pour 150ml oil into a tray, and put the pastry spheres into the oil.
- Let it rest for 15 minutes.
- After 15 minutes, take 1 pastry sphere and flatten it once again making use of rolling pin.
- Take 1 tsp of mung bean filling.
- Shape it into round once again and flatten it a bit.
- Place the unpleasant part downside in the baking tray.
- Bake in the oven 200°C for around 15 to 20 minutes (up until light brown).
- You can likewise turn them over after 7 to 10 minutes in the oven.
- If you make the filling effectively, it can last approximately a week in the fridge.