Bakpia Kering Yogya

History and Description

Bakpia Kering Yogya is a traditional Indonesian snack that originates from Yogyakarta, a city renowned for its rich cultural heritage and history. These delectable little pastries are filled with a sweet mixture, typically made from mung bean paste. The texture and flavor of these pastries offer a delightful contrast, with a flaky, buttery exterior encasing the sweet, dense filling.

Historically, Bakpia has been influenced by Chinese immigrants who settled in Indonesia many centuries ago. They introduced pastry-making techniques and filled buns that have since been adapted by the local culture. Over time, these pastries have become a staple treat, often enjoyed during festive occasions and as gifts to bring back from travels.

Ingredients

• Flour - 500g
• Butter - 250g
• Granulated Sugar - 200g
• Mung Bean, skinned and soaked overnight - 300g
• Salt - a pinch
• Water - as needed
• Vegetable Oil - for brushing
• Egg, beaten - 1 for glazing

Preparation

Before making Bakpia Kering Yogya, ensure you have all ingredients at room temperature. Soak the mung beans overnight in water to soften them adequately for the filling preparation.

Preparing the Mung Bean Filling

1. Drain the soaked mung beans and place them in a steamer. Steam for about 30 minutes or until thoroughly soft.
2. In a food processor, combine the steamed mung beans with granulated sugar and a pinch of salt until a smooth paste forms. Adjust sweetness to taste.
3. Allow the filling to cool before use. You can refrigerate it to make it easier to handle.

Preparing the Dough

1. In a large mixing bowl, combine flour, sugar, and salt. Mix well.
2. Add in the cubed butter and mix until the mixture resembles coarse crumbs.
3. Gradually add water, a tablespoon at a time, mixing continuously until the dough is soft but not sticky.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Cooking Process

1. Preheat the oven to 180°C (350°F).
2. Take the chilled dough and roll it into a log. Divide it into equal-sized pieces, approximately the size of a small meatball.
3. Flatten each piece of dough and place a small spoonful of the mung bean filling in the center. Wrap the dough around the filling, pinching the edges to seal and shape them into a neat ball.
4. Place the filled dough balls on a baking sheet, lightly greased or lined with parchment paper.
5. Brush the top of each with beaten egg for a glossy finish.
6. Bake in the preheated oven for about 25-30 minutes or until the pastries are lightly golden brown.
7. Remove from the oven and brush the tops with a light coat of vegetable oil for extra shine and flavor. Allow to cool on a rack.

How to Enjoy

Bakpia Kering Yogya is best savored with a hot cup of tea or coffee, perfect for an afternoon snack or dessert. Make sure to store them in an airtight container to maintain freshness if not consumed immediately. These delightful pastries also make a thoughtful gift, offering a taste of Yogyakarta's rich culinary tradition.

For more baking time tips, consider using a cooking timer to ensure precise baking.