Traditional Indonesian Bakpia Recipe: The Perfect Sweet Treat

Ingredients

500 grams of all-purpose flour
2 tablespoons of vegetable oil
250 ml of water
1 tablespoon of white sugar
1/2 teaspoon of salt
1 cup of mung beans, soaked overnight and drained
200 grams of white sugar for mung bean filling
1/4 cup of water for mung bean filling
1 tablespoon of vegetable oil for mung bean filling
1/2 teaspoon of salt for mung bean filling

Steps and instructions

In a large bowl, combine the all-purpose flour, 2 tablespoons of vegetable oil, 1 tablespoon of white sugar and 1/2 teaspoon of salt. Gradually add the water, stirring until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic. Wrap the dough in cling wrap and set it aside to rest for about 30 minutes.
While the dough is resting, prepare the mung bean filling. In a saucepan, combine the soaked mung beans, 200 grams of white sugar, 1/4 cup of water, 1 tablespoon of vegetable oil and 1/2 teaspoon of salt. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer until the mung beans are soft and the water has evaporated. This should take about 15 minutes. Allow the mixture to cool completely before using.
After the dough has rested, divide it into small balls, about the size of a golf ball. Flatten each ball into a disk using a rolling pin.
Place a spoonful of the cooled mung bean filling in the center of each disk. Fold the dough over the filling to form a half-moon shape, then seal the edges by pinching them together. Repeat this process with the remaining dough and filling.
Place the filled dough halves on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until the bakpia are golden brown. Allow them to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Tools for making

Mixing Bowl - A large bowl to combine the ingredients and knead the dough.
Rolling Pin - A tool used to flatten the dough into disks.
Saucepan - A cooking vessel used to prepare the mung bean filling.
Baking Sheet - A flat metal sheet used to place the filled bakpia before baking.
Parchment Paper - Used to line the baking sheet and prevent the bakpia from sticking.
Cling Wrap - Used to wrap the dough and allow it to rest.
Wire Rack - A rack used to cool the baked bakpia.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier version.
Replace the mung bean filling with red bean paste or lotus seed paste.
Add a sprinkle of sesame seeds on top of each bakpia before baking for added flavor and texture.
Experiment with different fillings such as pineapple jam, chocolate, or cheese.
Try using coconut milk instead of water when making the dough for a subtle coconut flavor.
Make a savory version by filling the bakpia with ingredients like minced meat, vegetables, or tofu.
Add a pinch of cinnamon or nutmeg to the dough for a spiced twist.
Replace the vegetable oil with melted butter for a richer taste.
Make mini bakpia by dividing the dough into smaller portions and adjusting the baking time accordingly.
Glaze the bakpia with a simple syrup made from sugar and water for a glossy finish.

Recipe overview

Bakpia, also known as hopia, is a traditional Indonesian and Philippine pastry that is filled with sweet mung bean paste. A popular treat for special occasions and everyday snacking, this recipe brings the flavors of Southeast Asia right into your kitchen. The process involves making a simple dough, preparing a sweet mung bean filling, and assembling the pastries. The Bakpia are then baked until golden brown. The result is a delightfully sweet pastry with a soft and chewy texture that goes perfectly with a cup of tea or coffee. This recipe is easy to follow and requires simple, readily available ingredients, making it a great choice for home bakers of all skill levels. Enjoy the process and the delicious end results!

Common questions

Can I use a different type of flour? Yes, you can use wheat flour or cake flour as a substitute for all-purpose flour. However, keep in mind that the texture and taste of the bakpia may vary slightly.
Can I use a different type of bean for the filling? While mung beans are traditional for bakpia, you can experiment with other beans such as red beans or black beans. Just adjust the cooking time accordingly.
Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it, tightly wrapped, for up to 24 hours. Bring it to room temperature before proceeding with the recipe.
Can I freeze the baked bakpia? Yes, you can freeze the baked bakpia in an airtight container for up to 2 months. Thaw them at room temperature before serving or reheat in the oven for a few minutes.
Can I add other ingredients to the filling? Absolutely! Some common additions include sesame seeds, chopped nuts, or even chocolate chips. Just make sure to adjust the amount of sugar accordingly.

Serving dishes and utensils

Rolling pin - Used to flatten the dough into disks.
Baking sheet - Used to place the filled dough halves for baking.
Parchment paper - Placed on the baking sheet to prevent sticking and ease clean-up.
Wire rack - Used to cool the baked bakpia evenly.

Origin stories

Bakpia is a traditional sweet pastry that hails from the Indonesian city of Yogyakarta. It was originally introduced by the Chinese immigrants in the region and over time, it was adopted and adapted into the local cuisine, reflecting the cultural blend that is characteristic of the area. The name Bakpia itself is derived from the Hokkien dialect, with "Bak" means meat and "Pia" means pastry, indicating its original filling. However, the sweet tooth of the locals led to the evolution of Bakpia's filling, transitioning from pork to sweet mung bean paste, a testament to the intermingling of cultures over time and food. Nowadays, Bakpia is not just a common street food in Yogyakarta, but it's also a popular souvenir item, a little package of history that visitors can take home with them.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.