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Asian

Bakpia

Little flaky Yogyakarta pastries with a sweet mung bean filling, layered Chinese-style from a water dough and an oil dough, then baked until pale golden and crisp.

SnacksLunch & dinnerVegan25g+ protein8g+ fibre
85 min40 prep · 45 cookMedium966 kcalper serving
Bakpia

Method

  1. Rinse 60 g of peeled split mung beans in several changes of cold water, then leave them to soak in plenty of cold water for 3 hours, until a bean crushes easily between your nails. Drain well.
  2. Spread the drained beans in a shallow dish, lay the knotted pandan leaf on top and steam over rapidly boiling water for 25 minutes, until the beans collapse under a spoon. Discard the pandan.
  3. While still hot, mash the beans to a smooth paste with 40 g of the caster sugar, 1 tsp of vegetable oil and a pinch of the salt. Scrape into a dry non-stick pan over low heat and stir for 4-5 minutes until the paste pulls away from the pan in one lump. Cool, then roll into 6 even balls.

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Per serving

966kcal
27gprotein
168gcarbs
22gfat
13gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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