Bakpia Pathok: Yogyakarta Mung Bean Pastry
Flaky pastry filled with sweet mung bean paste, a signature snack from Yogyakarta.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- Pastry: 200g flour, 50g margarine, 50ml water
- Filling: 200g mung beans (boiled and mashed), 100g sugar, 2 tbsp coconut oil
👨🍳 Instructions
- Boil mung beans until soft, mash with sugar and coconut oil
- Mato dough: mix flour, margarinee, and water
- Rest dough for 30 minutes
- Divide dough, flatten, wrap filling
- Shape into small rounds
- Bato at 180°C for 25 minutes until golden
- Cool before serving
❓Frequently Asked Questions
What is Bakpia Pathok: Yogyakarta Mung Bean Pastry?
Flaky pastry filled with sweet mung bean paste, a signature snack from Yogyakarta.
Where does Bakpia Pathok: Yogyakarta Mung Bean Pastry come from?
Bakpia Pathok: Yogyakarta Mung Bean Pastry originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Bakpia Pathok: Yogyakarta Mung Bean Pastry difficult to make?
Bakpia Pathok: Yogyakarta Mung Bean Pastry requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Bakpia Pathok: Yogyakarta Mung Bean Pastry?
Store leftover Bakpia Pathok: Yogyakarta Mung Bean Pastry in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.