What is Bakpia Pathok?
Bakpia Pathok are Indonesian pastries full of mung beans. The round -shaped pastry is sometimes full of other foods such as chocolate or fruit. They are served as refreshments.
The name Bakpia Pathok comes from the area from which these desserts come from. Pathok is a small area located in the Indonesian city of Yogyakarta. Although the pastry came from Pathok, they can also be found for the rest of Indonesia. The pastry is usually sold wrapped in small packages and are available in various food brands. Many people who regularly buy Bakpia pathok usually have a trusted and popular brand that they prefer to buy if they are available.
During the holidays, Bakpia Pathok offers a wide range of fillings as gifts. Cheese and pineapple are two popular submissions that people decide to give as gifts. Durian Fruit, a dirty, southeast Asia of fruit known for its strong aroma, is another frequently used filing. In all seasons tourists attending YogyakartU, often take this pastry home as souvenirs or gifts for friends and close to their journey.
In Indonesia, these sweets are easily accessible. If you want to buy Bakpia Pathok elsewhere, usually locate pastry in Indonesian special grocery store. The person could also cook his own Bakpia Pathok.
For the main bread shell, Bakpia Patok, wheat flour, vegetable oil and water are used. This is flavored with a small amount of salt and move into the dough. Another, separate, sheet of dough is prepared from similar ingredients, with an egg used instead of water. This dough is also moved.
The two dough leaves are folded together and cut into smaller pieces, each used to create an individual pastry. The pastry is then filled with all the chef decides to fill and coccated into a smooth rounded pastry that resemble rolls or cakes. For traditional nThe beans are heated and ready until they are smooth and then used to fill each individual pastry. Sugar and vanilla are often added to the formation of sweet pastries rather than spicy.
After completion, the treatment in the middle should be golden brown. The edges should be much paler compared. Every dessert pastry should be scaly and warm, and when open, the inner filling should be soft and firmly set in the pastry than to leak from it.