Bakpia Pathok are Indonesian pastries filled with green beans, chocolate, or fruit, originating from Pathok in Yogyakarta. They are sold packaged and make popular gifts. They can be found in Indonesian specialty food stores or made at home using wheat flour, vegetable oil, and water.
Bakpia Pathok are Indonesian sweets filled with green beans. The round-shaped pastries are sometimes filled with other foods as well, such as chocolate or fruit. They are served as a snack.
The name Bakpia Pathok comes from the region where these desserts come from. Pathok is a small area located in the Indonesian city of Yogyakarta. Although the pastries originated in Pathok, they can also be found throughout the rest of Indonesia. The pastries are usually sold packaged in small packages and come in several different food grade brands. Many people who shop for Bakpia Pathok on a regular basis usually have a favorite and trusted brand they like to purchase when available.
During the holiday season, Bakpia Pathok vendors offer a huge variety of fillings for sale as gifts. Cheese and pineapple are two popular filings that people choose to give as gifts. Durian fruit, a spiky Southeast Asian fruit known for its strong smell, is another frequently used filling. Throughout the seasons, tourists visiting Yogyakarta often take these sweets home as souvenirs or gifts for friends and loved ones on their trip.
In Indonesia, these sweets are readily available. To purchase Bakpia Pathok elsewhere, you usually need to locate the sweets at an Indonesian specialty food store. A person could also cook their own Bakpia Pathok.
To make Bakpia Pathok, wheat flour, vegetable oil and water are used for the main pastry shell. This is seasoned with a small amount of salt and kneaded into a dough. Another separate sheet of dough is made with similar ingredients, with an egg used instead of water. This dough is also kneaded.
Both sheets of pastry are folded together and cut into smaller pieces, which will be used to create a single pastry. The pastries are then filled with whatever the cook chooses to fill and rounded into soft, rounded pastries resembling sandwiches or buns. For a traditional bean filling, the beans are heated and prepared until smooth, then used to fill each individual pastry. To create sweet rather than savory, sugar and vanilla are often added to the filling.
When complete, the treats should be golden brown in the center. The edges should be much lighter in comparison. Any dessert pastry should be flaky and warm, and when opened, the inner filling should be soft and firmly embedded in the pastry rather than popping out of it.
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