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1
Soak and steam the mung beans
20 Mins + overnight soak
Steamer over boiling water, 100°C (212°F)
Drain the soaked mung beans and spread them in a steamer lined with cloth. Steam over boiling water for 20 minutes until the beans are completely soft and collapse when pressed between your fingers.
Steaming, not boiling, keeps the beans dry — boiled beans make a wet filling that leaks.
Done when: The beans crush to a smooth mash with no hard centres.
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2
Cook the sweet mung bean filling
10 Mins
Medium heat, about 175°C (350°F)
Mash the hot beans until smooth, then tip them into a pan with the 100g sugar, coconut milk, vanilla and 1g salt. Cook over medium heat for 8 to 10 minutes, stirring constantly, until the paste is thick, leaves the sides of the pan, and holds its shape. Cool completely, then roll into 20 balls of about 25g each.
Stir without stopping — the paste scorches easily once it thickens.
Done when: A spoon dragged through the paste leaves a clean channel that closes slowly.
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3
Make the two doughs and rest them
15 Mins + 30 Mins rest
Room temperature, about 20°C (68°F)
For the water dough, mix the 200g flour, 20g sugar and 1g salt, add the oil and warm water, and knead for 5 minutes into a smooth, soft dough. For the oil dough, rub the softened butter into the 100g flour until it forms a soft, pliable paste. Cover both doughs and rest for 30 minutes.
The water dough should feel like soft bread dough and the oil dough like firm putty — if the oil dough is crumbly, knead in a teaspoon of water.
Done when: Both doughs are smooth, relaxed and easy to roll.
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4
Fold the doughs into flaky layers
10 Mins
Room temperature, about 20°C (68°F)
Divide the water dough into 20 pieces and the oil dough into 20 pieces. Flatten a water dough piece, wrap it around an oil dough piece and pinch closed. Roll the parcel into a long oval, roll it up like a Swiss roll, turn it 90 degrees, and roll it flat again into a round about 9 cm across. This double roll is what makes the flaky layers.
Roll gently and evenly — pressing too hard in one spot squeezes the oil dough out of the side.
Done when: Each round shows faint, even layers and no butter breaking through.
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5
Fill, shape and brush with egg
10 Mins
Room temperature, about 20°C (68°F)
Place a ball of filling in the centre of each round, gather the edges up over the filling, pinch firmly closed, and turn seam-side down. Press each pastry gently with your palm into a flat round about 6 cm across and 1.5 cm thick. Brush the tops lightly with the beaten egg.
Pinch the seam really well — any gap opens in the oven and the filling escapes.
Done when: Neat flat rounds with sealed seams and a thin, even egg wash.
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6
Bake until golden on both faces
25 Mins
180°C (350°F)
Set the pastries seam-side down on a lined baking tray and bake at 180°C (350°F) for 12 minutes. Turn each one over and bake for 10 to 13 minutes more until both faces are pale gold with a few light brown spots. Cool on a rack for 10 minutes before eating.
Bakpia should stay pale gold, not deep brown — the spots of colour are the sign, not a dark crust.
Done when: Both faces are pale gold with light brown spots and the pastry feels light and crisp.
Indonesia
35m
