Ingredients with Measurements:
- 250g all-purpose flour
- 50g powdered sugar
- 100g butter, softened
- 1 egg yolk
- 50ml water
- 200g mung bean paste
- 1 tsp vanilla extract
- 1/2 tsp salt
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine flour, powdered sugar, salt, and butter. Mix until crumbly.
2. Add egg yolk, vanilla extract, and water. Mix until the dough comes together.
3. Knead the dough on a floured surface until smooth. Divide the dough into 20 equal pieces.
4. Flatten each dough ball with a rolling pin into a circle shape. Place 1 tablespoon of mung bean paste in the center of the dough.
5. Fold the dough over the filling and pinch the edges to seal. Roll the dough ball between your palms to form a smooth ball.
6. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
7. Place the dough balls on the prepared baking sheet. Bake for 20-25 minutes or until golden brown.
8. Remove from the oven and let cool before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 20 pieces
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 15g
Protein: 2g
Substitutions for ingredients:
- Mung bean paste can be substituted with red bean paste or lotus seed paste.
Variations:
- Add sesame seeds on top of the dough balls before baking.
- Use pandan extract instead of vanilla extract for a different flavor.
Tips and tricks:
- Make sure the dough is not too thin, or the filling will leak out during baking.
- Use a kitchen scale to measure the ingredients accurately.
- Store the baked Kue Bakpia Pathok in an airtight container to keep them fresh.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
Arrange the Kue Bakpia Pathok on a platter and sprinkle powdered sugar on top.
Garnishes:
Sprinkle sesame seeds or chopped nuts on top of the Kue Bakpia Pathok.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a salad.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
Make sure the mung bean paste is cooked before using it as a filling.
Food history:
Kue Bakpia Pathok is a traditional Indonesian pastry that originated from Pathok, a village in Yogyakarta.
Flavor profiles:
Sweet, buttery, and nutty.
Serving suggestions:
Serve as a snack or dessert.
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Region: Indonesian