First Time Making Bakpao Green Bean

Bakpao is one of the delicious dishes in the form of snacks that originally came from China. Now this bun itself is a food made from processed wheat flour mixed with yeast that expands like steamed bread filled with meat filling. But over time, buns in Indonesia have been modified with various fillings and certainly have the characteristics of our country. The bapao that I made is very simple and has a good taste, of course, the sweet filling is different from the original recipe for buns that you have seen.

Processed buns that I mix with wheat flour then I give a mung bean filling that I process like jam with a sweet taste. Now this bun itself is at first glance very similar to bread but only this is steamed and given a filling according to taste.

The bakpao that I made was very simple, I was just learning to make it so the shape was not too smooth from the buns out there that you often see. But this result alone is hard to make me very happy, the success of this dish has been much better, here I will invite you to listen to the semi step-by-step preparation.

Soak the beans with clean water for about 30 minutes, then boil in boiling water, then add pandanus leaves.

Next add salt, then add sugar and cook until the green beans are tender,

Leave until the beans are crushed or may chopper then cook again until the water shrinks.

If the water starts to shrink add flour stir stir let everything thicken and the peanut filling is ready to use.

Combine flour with sugar and fermipan in a large container.

Then add water little by little until the dough is not sticky to your hands.

Add butter, well here I use white butter so that the bakpao will be white stir the dough add salt. Then let the dough rest for 20 minutes, cover with a cloth let it double in size.

Now prepare all the ingredients you want to use, banana leaves as a base or oil paper and jam and also dough. After the dough has doubled, I deflate it then divide it into 12 pieces.

Take one part of the dough then thin it

Then put the green bean jam filling and also cover the filling.

Then round it and let all surfaces neatly then put it on a banana leaf mat. Do it until all the dough runs out make sure everything is finished then rest again for about 50 minutes

Then steam in a steamer pan that has been heated for approximately 15 minutes to make sure everything expands perfectly.

The bakpao are done, which means it's time to enjoy, it's great to make mung bean buns with fluffy results. Although the surface is still not too smooth, this alone makes me very happy. I have a lot to learn so that the results will be better next time.

The taste is very good, soft and the filling is very sweet, the mung bean is felt and the aroma is very fragrant. That's the reason why I don't make peanut butter by smoothing it because I want the peanuts to still taste when I bite into it. But everything goes back to taste, right? Well for those of you who like bakpao, maybe you can try this local version with a meatless vegab recipe. Well sometime I will make buns with salty version will definitely be very fun.