Bakpia Kumbu Kacang Hijau (Mung Bean Cake)

Bakpia Kumbu Kacang Hijau (Mung Bean Cake)
 
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by GrowinKitchen

 
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Ingredients

Ingredients
Method
 
  • Mung bean filling:
  • 100 g mung beans (soak in water for 2 hour, peeled)
  • 1 pandanus leaf
  • 100 g brown sugar
  • 20 ml oil
  • ½ teaspoon vanilla extract
  • Batter A:
  • 250 g all-purpose flour
  • 75 ml vegetable oil
  • 150 ml water (or substitute it with milk)
  • ½ teaspoon salt
  • 50 g cane sugar
  • 5 g butter
  • 1 teaspoon vanilla extract
  • Batter B:
  • 250 g all-purpose flour
  • 150 ml oil
1. Pre-heat oven 180°C/356°F.
2. Steam mung beans with pandanus leaf for 20 minutes. Take off the leaf then mashed the beans. Add brown sugar, oil and vanilla. Stir well, set aside.
3. Mix flour with oil, water, sugar, butter and vanilla until smooth. Form a spherical shape, cover with damp cloth, set aside.
4. Mix flour with oil until well blended.
5. Take 15 g of batter A, flatten and top with 10 g of batter B. Flatten again until thin and long, then roll, fold from left to right, flatten again, set aside. (Just like making puff pastry.) Repeat with the rest of the two batters.
6. Take one of batter mix, fill it with a bit of mashed mung bean, form small spherical shape, put in the baking tray. Repeat with rest of batter and filling.
7. Bake for 10 minutes, take off the oven, flip the cake the bake again for another 10 minutes. Flip again and bake for 5 minutes, flip again and put it back in the oven for another 5 minutes. (Total baking time 30 minutes, but if you bake it for 15 minutes straight the cakes will crack.)
8. Let cool at room temperature.

Yield 25 pieces.

Bakpia Kumbu Kacang Hijau (Mung Bean Cake)

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This recipe was uploaded by GrowinKitchen

 
 
Bakpia is a popular cake commonly used as souvenirs from D.I.Y Yogyakarta, a province in southern Central Java. This is a descent of Chinese 'tou luk pia', which means 'mung bean cake'. Bakpia began to be produced in Pathok village, Yogyakarta, around 1948, and was traded in baskets without label until 1980, when these commodities began to be packaged appropriately and trademarked with the maker's house number. Bakpia business was developed rapidly since then, and became booming in 1992. There have been some development in bakpia filling, such as durian, cheese and chocolate too.

Method


1. Pre-heat oven 180°C/356°F.
2. Steam mung beans with pandanus leaf for 20 minutes. Take off the leaf then mashed the beans. Add brown sugar, oil and vanilla. Stir well, set aside.
3. Mix flour with oil, water, sugar, butter and vanilla until smooth. Form a spherical shape, cover with damp cloth, set aside.
4. Mix flour with oil until well blended.
5. Take 15 g of batter A, flatten and top with 10 g of batter B. Flatten again until thin and long, then roll, fold from left to right, flatten again, set aside. (Just like making puff pastry.) Repeat with the rest of the two batters.
6. Take one of batter mix, fill it with a bit of mashed mung bean, form small spherical shape, put in the baking tray. Repeat with rest of batter and filling.
7. Bake for 10 minutes, take off the oven, flip the cake the bake again for another 10 minutes. Flip again and bake for 5 minutes, flip again and put it back in the oven for another 5 minutes. (Total baking time 30 minutes, but if you bake it for 15 minutes straight the cakes will crack.)
8. Let cool at room temperature.

Yield 25 pieces.
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