Bakpia Pathok – Indonesian pastries

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Preparation:

Filling

100 g mung beans or preto beans (soaked overnight in water)
150 ml coconut milk
25 g fine sugar
50 g palm sugar / soft brown sugar
A pinch of salt
1 pandan leaf / a couple of drops of essence
1 tbsp vegetable oil for frying

Steam the mung beans for 20 minutes. Then, while still hot, transfer them to a small nonstick frying pan. Mash them with a wooden spoon. Add the sugar, coconut milk, a pinch of salt, and a pandan leaf. Once thoroughly combined, add the vegetable oil. Stir again and let cool.

Dough No. 1

125 g of premium flour
65 gr. bakery flour
2 tbsp fine sugar
0.5 tsp salt
100 ml of water
50 ml vegetable oil
150 ml vegetable oil for greasing the baking sheet

Heat the water (almost to a boil). Remove from the heat. Add the sugar and stir. Place the flour and salt in a bowl. Add the warm water.

Knead until the dough comes together. Add 50 ml of vegetable oil and knead a little more until smooth. Divide the dough into portions and weigh them to 10 g each.

Dough No. 2

65 g of premium flour
25 ml vegetable oil
1 teaspoon butter

Mix all ingredients. Divide the dough into the same number of pieces as you made from dough #1.

Assembly

Take one piece of dough weighing 10 grams and roll it out with a rolling pin. Then take one piece of dough #2 and spread it over dough #1. Roll it up and form a ball.

Pour 150 ml of vegetable oil onto a baking sheet and place the dough balls in the oil. Let them rest for 15 minutes.

After the time has elapsed, take one ball and roll it out again with a rolling pin. Add 1 teaspoon of the bean filling. Form another ball, pressing it down slightly.

Baking pies

Place the balls seam-side down on a baking sheet. Bake in the oven at 200°C for about 15-20 minutes (until golden brown). You can also turn them over after 7-10 minutes of baking.

Ingredients:

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Units of food weight