Bakpia Pathok

Today Ridha’s Kitchen is 2 years old. Wohoo! Never thought about it when I just started this blog. Because I’ve tried to write blog in 2 different places before too and it didn’t work very well. I lost my mood and no one seemed to visit my blog, so I closed it :D

To be honest, I’m very happy that I have some readers here. That’s the reason I keep writing until now. So please hang in there with my bad English and lame jokes and not so interesting writing. And I hope you can try my recipes and let me know the result :)

Enough with the blogiversary speech.

Bakpia pathok

A few years ago, when I was still pregnant, I craved for this little sweet snack. I made them of course, but they didn’t turn out very well. It was only me eating it and in 3 days it started to go bad :(

In Indonesia, this little sweet is famous as a souvenir from a city named, Yogyakarta. If you travelling to that city, please try their bakpia pathok.

This time I use the recipe from a trusted site (one of my favourite blogger). They turned out nicely. I made them for my friends who came over to my place for gathering. And I had good feedback from them. But still, I haven’t been able to convince my husband that mung bean is a good source of protein and tasty too. If you never heard of mung bean before, I suggest you to read more here.

Bakpia pathok

Ingredients:

for pastry #1

  • 125gr all purpose flour
  • 65gr bread flour
  • 2 tbsp caster sugar
  • 1/2 tsp salt
  • 100ml water
  • 50ml vegetable oil
  • 150ml vegetable oil

for pastry #2

  • 65gr all purpose flour
  • 25ml vegetable oil
  • 1 tsp butter

for the filling

  • 100gr mungbean (soak in the water overnight)
  • 150ml coconut milk
  • 25gr caster sugar
  • 50gr palm sugar / soft brown sugar
  • a pinch of salt
  • 1 pandan leaf / few drops of the essence
  • 1 tbsp cooking oil

 

How to:

  • For the filling: Steam mung bean for about 20 minutes. Take off. While the beans are still hot, transfer into a small non stick pan. Use wooden spatula to mash the bean. add sugar, coconut milk, pinch of salt and pandan leaf. When everything is well combined, add cooking oil. Mix again. Set aside to cool down.
  • For the pastry #1: Warm up the water (until it almost reach boiling point). Take off from the heat. Add sugar, stir.
  • Place flour and salt in a mixing bowl. Pour warm water into the bowl. Knead until it holds together. Add 50ml oil, and knead it some more until nice and smooth. Divide and weigh the dough into 10g each. Set aside.
  • For the pastry #2: Mix all the ingredients. Divide it into as many pastry #1 you have.
  • Assemble: Take one 10g dough, flatten it using rolling pin. Take 1 part of pastry #2 and spread it on the pastry #1. Fold it. And form into ball shape.
  • Pour 150ml oil into a tray, and place the pastry balls into the oil. Let it rest for 15 minutes.
  • After 15 minutes, take 1 pastry ball and flatten it again using rolling pin. Take 1 tsp of mung bean filling. Shape it into ball again and flatten it a bit.  Place the messy part downside in the baking tray.
  • Bake in the oven 200°C for around 15 to 20 minutes (until light brown). You can also flip them over after 7 to 10 minutes in the oven.

Bakpia pathok

If you make the filling very well, it can last up to a week in the refrigerator.

I know it looks quite tricky to make, but it’s not something you make every week. So take your time for this little treats.

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