Traditional Indonesian Bakpia Pathok Pastry
Ingredients
Skin dough a
- 500 g wheat flour
- 100 g fine sugar
- 100 g margarine
- 100 ml vegetable oil
- 180 ml water
- 1/2 tsp salt
Skin dough b
- 200 g wheat flour
- 60 g margarine
- 60 ml vegetable oil
Filling
- 200 g peeled mung beans
- 10 tbsp fine sugar
- 1/2 tsp salt
- 200 ml thick coconut milk
- 2 tsp vanilla
Preparation
Boil the mung beans until soft and drain.
Mash the mung beans.
Cook the mashed mung beans with coconut milk, sugar, vanilla, and salt until thick.
Mix wheat flour, sugar, salt, vegetable oil, and margarine for Dough A, then add water and knead until smooth, then set aside.
Mix all ingredients for Dough B until well combined.
Divide both Dough A and Dough B into 44 pieces each.
Take a piece of Dough A and roll it out.
Then take a piece of Dough B, roll it out, place the filling inside, and shape into balls.
Preheat the oven to 180°C.
Bake the bakpia for 30 minutes, flipping after the first 15 minutes.
