Bakpia pathok () is a small, round-shaped Chinese-influenced

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, ...

sweet roll A sweet bread roll, roll or sweet bun refers to any of a number of sweet, baked, Baker's yeast, yeast-Leavening agent, leavened breakfast or dessert foods. They may contain spiced bun, spices, nut roll, nuts, fruit bun, candied fruits, etc., and ...

(

bakpia Hopia (; - the name it is known by in the Philippines) or Bakpia (; - the name it is known by in Indonesia) is a popular Indonesian and Philippine bean-filled moon cake-like pastry originally introduced by Fujianese immigrants in the urban ...

), usually stuffed with mung beans, but have recently come in other fillings as well, e.g. chocolate, durian and cheese. This sweet roll is found in Javanese and

Chinese Indonesian cuisine Chinese Indonesian cuisine (, ) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified s ...

. They are one of

Yogyakarta Yogyakarta is the capital city of the Special Region of Yogyakarta in Indonesia, in the south-central part of the island of Java. As the only Indonesian royal city still ruled by Hamengkubuwono, a monarchy, Yogyakarta is regarded as an importan ...

's specialties and are named after the Pathok suburb where the pastries originated. Bakpia pathok is similar to the larger Indonesian ''pia'', with the only difference being the size. They are commercially packaged in small boxes and sold at many food shops in

; bakpia were influenced by Chinese

History

Bakpia pathok was estimated brought to Yogyakarta by a merchant from China named Kwik Sun Kwok in the 1940s. The dish initially had meat fillings and used pork. Later on, a version with mung bean fillings was developed, and this version remains popular to this day. The Pathuk subdistrict in Yogyakarta started producing their version of bakpia in the 1980s, which became the regional standard. To differentiate their products, bakpia pathok makers named their products after their house number (e.g., Bakpia Pathok 25, Bakpia Pathok 75), a practice that remains to this day. However, newer bakpia pathok makers may use different naming standards.

Ingredients

The dough for bakpia pathok is made out of flour, salt, and coconut oil. Traditionally, bakpia pathok's filling is a combination of mungbean and sugar. However, modern variants of bakpia pathok often offer fillings with flavors such as chocolate and taro.

References

Kue Indonesian pastries Stuffed dishes {{indonesia-dessert-stub

History

Ingredients

See also

References