Bakpia pathok

Bakpia Pathok is a traditional Indonesian sweet roll, commonly found in the region of Yogyakarta. The name "Bakpia" is derived from the Hokkien words "Bak" meaning meat, and "Pia" meaning pastry, although the modern Bakpia Pathok does not typically contain meat.

History

The origins of Bakpia Pathok can be traced back to Chinese immigrants who settled in the region of Yogyakarta in Indonesia. The pastry was initially filled with pork, but due to the predominantly Muslim population in the region, the filling was changed to mung bean to cater to local dietary restrictions.

Preparation

Bakpia Pathok is made by filling a thin dough with a mixture of mashed mung beans and sugar. The dough is then folded over the filling and sealed before being baked or fried. The result is a small, round pastry that is sweet and slightly salty.

Cultural Significance

Bakpia Pathok is an important part of the culinary culture in Yogyakarta. It is often served at special occasions and is a popular souvenir for tourists visiting the region. The area of Pathok in Yogyakarta is particularly known for its Bakpia, and many bakeries there specialize in the pastry.

Variations

While the traditional Bakpia Pathok is filled with mung bean, there are now many variations available. Some popular fillings include chocolate, cheese, and even durian. These variations have helped to keep the tradition of Bakpia Pathok alive and relevant in modern Indonesian cuisine.

See Also

• Indonesian cuisine
• List of Indonesian snacks
• Yogyakarta

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  Bakpia pathok

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