Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup pandan leaves, chopped
- 1/4 cup unsalted butter, softened
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine the flour, vegetable oil, water, and salt. Mix until a dough forms. Knead the dough for 5 minutes until it becomes smooth and elastic.
2. Divide the dough into 12 equal pieces and shape them into balls. Cover them with a damp cloth and let them rest for 30 minutes.
3. In a saucepan, combine the sugar, sweetened condensed milk, pandan leaves, and butter. Cook over medium heat until the mixture thickens and turns light green. Remove from heat and let it cool.
4. Preheat the oven to 350°F.
5. Flatten each dough ball with a rolling pin into a thin circle. Spoon 1 tablespoon of the pandan filling onto the center of each dough circle.
6. Fold the dough over the filling and pinch the edges to seal. Roll the dough into a ball and flatten it slightly.
7. Place the flattened dough balls onto a baking sheet lined with parchment paper.
8. Brush the tops of the dough balls with a beaten egg.
9. Bake for 20-25 minutes or until the tops turn golden brown.
10. Remove from the oven and let them cool.
- Time:
Preparation time: 45 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 pieces
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 32g
- Protein: 3g
Substitutions for ingredients:
- Vegetable oil: Canola oil, sunflower oil, or any neutral-tasting oil
- Pandan leaves: Vanilla extract or green food coloring
- Unsalted butter: Margarine or coconut oil
Variations:
- Swap the pandan filling with other flavors such as chocolate, cheese, or fruit jam.
- Add sesame seeds or nuts to the filling for extra texture.
Tips and tricks:
- Make sure the pandan filling is completely cooled before using it to prevent the dough from becoming too sticky.
- Use a pastry brush to apply the beaten egg on top of the dough balls for a shiny finish.
- Store the bakpia in an airtight container to keep them fresh for up to 3 days.
Storage instructions:
- Store the bakpia in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the bakpia, place them in a preheated oven at 350°F for 5-10 minutes or until they are warm.
Presentation ideas:
- Arrange the bakpia on a platter and dust them with powdered sugar.
- Serve them with a cup of hot tea or coffee.
Garnishes:
- Powdered sugar
- Sesame seeds
- Chopped nuts
Pairings:
- Hot tea
- Coffee
- Milk
Suggested side dishes:
- Fresh fruit
- Yogurt
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it becomes smooth and elastic.
- If the dough is too sticky, dust it with flour before rolling it out.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the bakpia in an airtight container to prevent contamination.
Food history:
- Bakpia is a traditional Indonesian pastry that originated from Yogyakarta, a city in Central Java. It is usually filled with mung bean paste or sweetened coconut.
Flavor profiles:
- The pandan filling adds a sweet and fragrant flavor to the pastry, while the dough is slightly salty and crispy.
Serving suggestions:
- Serve the bakpia as a snack or dessert.
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Region: Indonesian