Bakpia: Jogja's Sweet Rolls
Bakpia : Jogja’s Sweet Rolls
When you’re traveling to another city or even country, tasting the local food is as important as getting to know the culture and visiting some tourism places. Through local food, you get to know how people in that particular place you visit like their food. If you ever have the chance to visit the cultural city of Indonesia—Jogjakarta—then you’d know that Jogjakartans like sweet food. This belief will be confirmed if you taste the city’s very own sweet rolls—bakpia. Bakpia or tou luk pia—which means bean filled pastry—is originally from China. It was the Fujianese (people from Fujian—a province on the southeast coast of mainland China) who introduced bakpia to Indonesia around the turn of 20th century. In 1948, bakpia started to be marketed, but the way it was marketed was without any brand sticker stuck to its package. The marketing strategy change in 1980. People who made bakpia started to put a brand on top of the bakpia’s package. It was in 1992 when bakpia became famous among the tourists as a widely-available inexpensive treat and a favoured gift for friends and relativesi There are few materials and steps in order to make a delicious bakpia. Sugar, salt, vegetable oil, and green bean are the materials needed for the kumbu or fillings, while for the skin : oil, flour, and water. The making of kumbu started with grinding the green bean with a specialized machine. Then, the green bean will be put in a hot water for some time and then washed until the skin of the green bean is peeled. After that, the green bean will be steamed clean, then miled to smooth. The next process is to cook the bean with sugar, salt, and vegetable oil until it’s cooked.
After all those steps above are done, then next thing to do would be making the skin of bakpia. In making them, the steps are less complicated. First, mixed all ingredients until it can be cut into
When you’re traveling to another city or even country, tasting the local food is as important as getting to know the culture and visiting some tourism places. Through local food, you get to know how people in that particular place you visit like their food. If you ever have the chance to visit the cultural city of Indonesia—Jogjakarta—then you’d know that Jogjakartans like sweet food. This belief will be confirmed if you taste the city’s very own sweet rolls—bakpia. Bakpia or tou luk pia—which means bean filled pastry—is originally from China. It was the Fujianese (people from Fujian—a province on the southeast coast of mainland China) who introduced bakpia to Indonesia around the turn of 20th century. In 1948, bakpia started to be marketed, but the way it was marketed was without any brand sticker stuck to its package. The marketing strategy change in 1980. People who made bakpia started to put a brand on top of the bakpia’s package. It was in 1992 when bakpia became famous among the tourists as a widely-available inexpensive treat and a favoured gift for friends and relativesi There are few materials and steps in order to make a delicious bakpia. Sugar, salt, vegetable oil, and green bean are the materials needed for the kumbu or fillings, while for the skin : oil, flour, and water. The making of kumbu started with grinding the green bean with a specialized machine. Then, the green bean will be put in a hot water for some time and then washed until the skin of the green bean is peeled. After that, the green bean will be steamed clean, then miled to smooth. The next process is to cook the bean with sugar, salt, and vegetable oil until it’s cooked.
After all those steps above are done, then next thing to do would be making the skin of bakpia. In making them, the steps are less complicated. First, mixed all ingredients until it can be cut into