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 roasted peanuts, chopped
- 1/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine flour, vegetable oil, water, and salt. Mix until a dough forms.
2. Knead the dough for 5 minutes until it becomes smooth and elastic.
3. Divide the dough into 16 equal parts and form them into balls.
4. In a separate bowl, mix together sugar, peanuts, butter, and vanilla extract to make the filling.
5. Flatten each dough ball with a rolling pin into a thin circle.
6. Place a spoonful of the peanut filling in the center of the dough circle.
7. Fold the dough over the filling and pinch the edges to seal.
8. Flatten the filled dough ball with a rolling pin until it is about 1/4 inch thick.
9. Preheat the oven to 350°F.
10. Place the flattened dough balls on a baking sheet lined with parchment paper.
11. Brush the tops of the dough balls with beaten egg.
12. Bake for 20-25 minutes or until golden brown.
13. Let the Bakpia Pathok cool before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
16 pieces
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 60mg
Total carbohydrates: 20g
Dietary fiber: 1g
Total sugars: 10g
Protein: 3g
Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or any neutral oil.
- Roasted peanuts can be substituted with any other nuts or seeds.
- Unsalted butter can be substituted with margarine or coconut oil.
Variations:
- Instead of peanut filling, use sweet mung bean paste or chocolate filling.
- Add cinnamon or cardamom to the filling for extra flavor.
Tips and tricks:
- Make sure to seal the edges of the dough balls tightly to prevent the filling from leaking out.
- Use a non-stick rolling pin or dust the rolling pin with flour to prevent the dough from sticking.
- To make the dough more pliable, let it rest for 10 minutes before rolling it out.
Storage instructions:
Store Bakpia Pathok in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat Bakpia Pathok in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange Bakpia Pathok on a platter and sprinkle with powdered sugar.
Garnishes:
Garnish Bakpia Pathok with chopped peanuts or a drizzle of chocolate sauce.
Pairings:
Serve Bakpia Pathok with a cup of hot tea or coffee.
Suggested side dishes:
Bakpia Pathok can be served as a dessert or snack on its own.
Troubleshooting advice:
- If the dough is too dry, add a little bit of water until it becomes pliable.
- If the dough is too sticky, add a little bit of flour until it becomes smooth.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store Bakpia Pathok in an airtight container to prevent contamination.
Food history:
Bakpia Pathok is a traditional Indonesian pastry that originated from Yogyakarta. It is a popular snack that is usually filled with sweet mung bean paste or peanuts.
Flavor profiles:
Bakpia Pathok has a sweet and nutty flavor with a crispy texture.
Serving suggestions:
Serve Bakpia Pathok as a dessert or snack with hot tea or coffee.
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Region: Indonesian