Bakpia, the Sweetened Bit of Yogyakarta

Before we start, GrowinKitchen would like to convey deep condolences to victims of tsunami quake in Japan, especially for our friends and colleagues there: may God protect you all. Hugs and kisses.

Last weekend me and family went to Yogyakarta to visit my aunt. This town has always been my favorite for its culture; beautiful tour sites, unique traditional textiles and crafts and, of course, food!

So far I have been experienced quite some of Yogyakarta culinary. From gudeg at Wijilan street to beef satay in Beringharjo market, to soto and wedang secang in Gejayan, to nasi kucing and kopi arang at Angkringan, to vintage ice cream in Mangkubumi street, to rujak es krim, jadah, bacem, pecel, cenil.. and many more. But, my favorite is always bakpia kumbu kacang hijau. It's a kind of pastry puff filled with mashed mung beans.

Bakpia kumbu kacang hijau.

This cake is a descent of Chinese tou luk pia, which means 'mung bean cake'. Bakpia began to be produced in Pathok village, Yogyakarta, around 1948, and was traded in baskets without label until 1980, when these commodities began to be packaged appropriately and trademarked with the maker's house number. Bakpia business was developed rapidly since then, and became booming in 1992. There have been some development in bakpia filling, such as durian, cheese and chocolate too. Yet I think mung bean is still the best (followed by cheese).

For over twenty years now, bakpia have been famous as souvenirs from Yogyakarta. Even my mother would never leave the town without it. She bought fifteen boxes last weekend, and I took two..

The sweetened bit of Yogyakarta.

Smooth and delish!

But these, are the bribes for my boss and colleagues (because I suddenly skive off work yesterday, hehe). And for you, I already prepared a bakpia recipe from my relative as souvenir.

Bakpia Kumbu Kacang Hijau

Ingredients:

       Mung bean filling:

• 100 g mung beans (soak in water for 2 hour, peeled)
• 1 pandanus leaf 
• 100 g brown sugar
• 20 ml oil
•  ½ teaspoon vanilla extract

      Batter A:

• 250 g all-purpose flour
• 75 ml vegetable oil
• 150 ml water (or substitute it with milk)
•  ½ teaspoon salt
• 50 g cane sugar
• 5 g butter
• 1 teaspoon vanilla extract

       Batter B:

• 250 g all-purpose flour
• 150 ml oil

Preparation method:

1. Pre-heat oven 180°C/356°F.
2. Steam mung beans with pandanus leaf for 20 minutes. Take off the leaf then mashed the beans. Add brown sugar, oil and vanilla. Stir well, set aside.
3. Mix flour with oil, water, sugar, butter and vanilla until smooth. Form a spherical shape, cover with damp cloth, set aside.
4. Mix flour with oil until well blended.
5. Take 15 g of batter A, flatten and top with 10 g of batter B. Flatten again until thin and long, then roll, fold from left to right, flatten again, set aside. (Just like making puff pastry.) Repeat with the rest of the two batters.
6. Take one of batter mix, fill it with a bit of mashed mung bean, form small spherical shape, put in the baking tray. Repeat with rest of batter and filling.
7. Bake for 10 minutes, take off the oven, flip the cake the bake again for another 10 minutes. Flip again and bake for 5 minutes, flip again and put it back in the oven for another 5 minutes. (Total baking time 30 minutes, but if you bake it for 15 minutes straight the cakes will crack.)
8. Let cool at room temperature. 

Yield 25 pieces.

I might not have test the recipe on my own (someday I will) but I did have watch the making and taste the result, and it was great. So, good luck, dear!