Bakpia Pathok (Yogyakarta Mung Bean Pastries)
Bakpia Pathok
Round, flat pastries with thin flaky layers and a sweet mung bean filling, from the Pathok quarter of Yogyakarta. Jogja's most famous edible souvenir.
- Time
- 2 hr
- Serves
- 20 people
- Origin
- Yogyakarta
- Type
- Cakes & Snacks
Ingredients
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Filling
Outer dough
Inner dough
How to Make
Soak the mung beans for 2 hours, then steam until soft. Mash and cook with the sugar, salt, pandan and oil until it holds together. Cool and roll into 25 g balls.
Outer dough: knead everything until smooth. Inner dough: mix the flour and oil. Rest both for 30 minutes.
Divide each dough into 20 pieces. Wrap one piece of inner dough in one piece of outer dough.
Roll out lengthwise, roll up, turn 90 degrees, then roll out and roll up again.
Flatten, fill with a mung bean ball, seal tightly and press gently flat.
Cook in a non-stick pan over very low heat or bake at 180°C for about 20 minutes, turning once, until both sides are speckled brown.
Kitchen tip
Rolling and folding twice creates thin, crisp layers. The filling must be completely cool before you wrap it.
Questions
Where does Bakpia Pathok (Yogyakarta Mung Bean Pastries) come from?
Bakpia Pathok is a traditional dish from Yogyakarta (capital: Yogyakarta), in the Java region of Indonesia.
How long does Bakpia Pathok (Yogyakarta Mung Bean Pastries) take to make?
It takes about 2 hr in total to make 20 servings, including preparation.
What is the secret to a good Bakpia Pathok (Yogyakarta Mung Bean Pastries)?
Rolling and folding twice creates thin, crisp layers. The filling must be completely cool before you wrap it.
