Bakpia Pathok

Bakpia Pathok is a traditional Indonesian sweet roll, commonly found in the city 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 history of Bakpia Pathok is closely tied to the Chinese Indonesian community in Yogyakarta. The sweet roll was first introduced by Chinese immigrants, who adapted their traditional mooncake recipe to local tastes and ingredients. The result was a smaller, less sweet pastry that was more suited to the Indonesian palate. The "Pathok" in the name refers to the Pathok suburb in Yogyakarta where the pastry was first made.

Ingredients and Preparation

Bakpia Pathok is made from a mixture of flour, sugar, and vegetable oil. The dough is rolled out and cut into small circles, which are then filled with a sweet filling. The traditional filling is made from mung bean paste, but modern variations include chocolate, cheese, and even durian.

The filled dough circles are then sealed and baked until golden brown. The result is a soft, flaky pastry with a sweet, creamy filling.

Cultural Significance

Bakpia Pathok is a popular snack in Indonesia, particularly in Yogyakarta where it is often served with tea or coffee. It is also a common gift item, often bought by tourists as a souvenir.

The production of Bakpia Pathok is an important part of the local economy in Yogyakarta, with many small businesses and home industries dedicated to its production. The Pathok area in particular is known for its many Bakpia shops, and is a popular destination for food tourists.

See Also

• List of Indonesian desserts
• Chinese Indonesian cuisine
• Yogyakarta