Monday, May 16, 2011

Chinese flaky pastry

This Chinese flaky pastry is also known as bakpia in Indonesia with mung bean  paste as the filling. But now there are various filling such as chocolate, cheese, durian, black sticky rice, etc.

(Homemade) Chinese flaky pastry

I never thought making this flaky pastry would be so easy :) You don't need a mixer, all you need is only your two hands to knead the dough. Too bad I was running out of matcha powder, so I have to reduce the usage of it for pastry dough and the result wasn't as green as in the magz. If you don't like green tea, you could replace the matcha powder with chocolate powder. Definitely will try this flavor next time !

I have funny story while I was making this pastry. I like the shape of this pastry since the first time I saw it from the magazine. They look so pretty with layers on the outside. Layer by layer with different colors, green and white. But flaky pastries didn't turn out the way they should be. I didn't see any layers on the outside of them ! What went wrong ? I used the wrong technique. Yeah, I should have checked the flaky pastry technique first. (I promise you, if I make the chocolate flavor ones, I'll share the technique including the photo!) 

Chinese flaky pastry with green tea and mung bean paste filling
make 16

Water dough (outer layer) :
- 100 gr all purpose flour
- 100 gr cake flour
- 25 gr castor sugar
- 1/4 teaspoon salt
- 80 gr water
- 75 gr unsalted butter

Green tea dough (inner layer) :
- 210 gr all purpose flour
- 140 gr unsalted butter
- 10 gr green tea powder

Filling :
- 150 gr peeled mung bean,  soak in water for 1 hour
- 50 gr thick coconut milk
- 100 ml water
- 5 gr green tea powder
- 1 pandan leaf
- 75 gr granulated sugar
- 1/4 teaspoon salt

How to :

1. Filling : Steam mung beans for 20 minutes on medium heat.
2. Transfer the cooked mung bean to a blender, add coconut milk, green tea powder, water, sugar and salt, and puree to a fine paste. Place mung bean paste in a saucepan, over medium heat, add pandan leaf. Stir well until dry. Move from the heat. Let it cool down.
3. If the filling already cool then form into ball, 25 gr for each ball. Set aside.
4. Water dough : Sift flour, sugar and salt. Add in water until the mixture resembles breadcrumbs. Add butter into the mixture and mix to form a soft and non-sticky dough. Cover and set aside to rest for 15 minutes.
5. Weigh the dough for 50 gr each and form into ball. Set aside.
6. Green tea dough : mix flour, butter and matcha powder. Mix to form a soft even coloured dough. Form  a soft ball that doesn't stick to your hands.
7. Weigh the dough for 50 gr each and form into ball. Set aside.
8. Take a piece of water dough, flatten. Place the green tea dough in the center of the flat dough. Gather the outer edges of the water dough circle and wrap up the green tea dough ball. Seal and pinch the edges.
9. With the heel of your palm, gently press the dough to flatten it lightly. Using a rolling pin, roll out the flatten dough. Roll the dough up.
10. Turn the rolled dough 90 degrees. Roll out the dough again. Roll up again.
11. Cut the dough crosswise into 2 pieces. Flatten out the dough. Place filling in the center. Gather the outer edges of the dough circle and wrap up the filling.
12. Grease the pan with butter then place sealed side down on baking tray.
13. Bake them in the oven for 25 minutes at 180 degrees Celcius.

(Homemade) Chinese flaky pastry

Bahasa Indonesia
16 buah

Bahan kulit luar :
- 100 gr tepung terigu protein sedang
- 100 gr tepung terigu protein rendah
- 25 gr gula tepung
- 1/4 sdt garam
- 80 gr air
- 75 gr mentega tawar

Bahan kulit dalam :
- 210 gr tepung terigu protein sedang
- 140 gr mentega tawar
- 10 gr green tea bubuk

Bahan isi :
- 150 gr kacang hijau kupas, rendam 1 jam
- 50 gr santan kental instan
- 100 ml air
- 5 gr green tea bubuk
- 1 lembar daun pandan
- 75 gr gula pasir
- 1/4 sdt garam

Cara :

1. Isi : Kukus kacang hijau kupas yang sudah direndam di atas api sedang selama 20 menit.
2. Blender kacang hijau dengan santan dan air. Tambahkan green tea bubuk, gula pasir dan garam. Masak di atas api sedang, masukkan daun pandan, aduk sampai kalis. Sisihkan.
3. Timbang adonan masing-masing 25 gr. Bentuk bulat. Sisihkan.
4. Kulit luar : campur tepung terigu, gula tepung dan garam. Tambahkan air, uleni sampai kalis. Tambahkan mentega. Uleni sampai licin. Diamkan 15 menit.
5. Timbang adonan kulit luar masing-masing 50 gr. Bentuk bulat.
6. Kulit dalam : campur tepung terigu, mentega dan green tea bubuk. Aduk sampai bergumpal.
7. Timbang adonan masing-masing 50 gr. Bentuk bulat.
8. Pipihkan adonan kulit luar. Beri adonan kulit dalam. Bentuk bulat.
9. Giling adonan memanjang. Gulung. Giling lagi adonan memanjang. Gulung.
10. Potong adonan menjadi 2 bagian. Pipihkan adonan. Beri isi. Bentuk bulat dan motif ada di luar. (yang ini saya rada bingung maksudnya gimana, jadi bentuknya ga sesuai dengan contoh di majalah !)
11. Letakkan di loyang yang dioles mentega putih.
12. Oven 25 menit dengan suhu 180 derajat Celcius sampai matang.



  1. Looks perfect and so professionally made, Tika! Would love to try this type of pastry one day :).

  2. Thanks for stopping by, Xiaolu ! I'm pretty sure this pastry is super duper easy...

  3. Hi Tika, thanks for the nice message on my new little blog. I was looking at this Green Tea pastry recipe, and I think I am gonna make it this weekend! I'll let you know how it goes. I love Green Tea flavored anything! :)

  4. For the green tea dough, what's "unsalted powder"?

  5. Oh...sorry I've mistyped the ingredient.
    I've just corrected it. It's unsalted butter.
    Thanks for your correction ! :)


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