You can helpexpand this article with text translated fromthe corresponding article in Indonesian.Click [show] for important translation instructions. View a machine-translated version of the Indonesian article. Machine translation, likeDeepL orGoogle Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. Youmust providecopyright attribution in theedit summary accompanying your translation by providing aninterlanguage link to the source of your translation. A model attribution edit summary isContent in this edit is translated from the existing Indonesian Wikipedia article at [[:id:Bakpia pathok]]; see its history for attribution. You may also add the template{{Translated|id|Bakpia pathok}} to thetalk page. For more guidance, seeWikipedia:Translation.

Bakpia pathok

Bakpia pathok
Alternative names	Bakpia pathuk (Javanese)
Type	Sweet roll,kue
Course	Snack,appetizer,dessert
Place of origin	Indonesia andChina
Region or state	Pathok,Yogyakarta,Special Region of Yogyakarta
Serving temperature	Room temperature

Bakpia pathok (Javanese:ꦧꦏ꧀ꦥꦶꦪꦥꦛꦸꦏ꧀,romanized: bakpia pathuk) is a small, round-shaped Chinese-influencedIndonesiansweet roll (bakpia), usually stuffed with mung beans, but have recently come in other fillings as well, such as chocolate, durian and cheese. This sweet roll is found inJavanese andChinese Indonesian cuisine. They are one ofYogyakarta's specialties and are named after the Pathok suburb where the pastries originated.^[1]

Bakpia pathok is similar to the larger Indonesianpia, with the only difference being the size. They are commercially packaged in small boxes and sold at many food shops in Yogyakarta.^[1]

Bakpia pathok was estimated brought to Yogyakarta by a merchant from China named Kwik Sun Kwok in the 1940s. The dish initially had meat fillings and used pork. Later on, a version with mung bean fillings was developed, and this version remains popular to this day. The Pathuk subdistrict in Yogyakarta started producing their version of bakpia in the 1980s, which became the regional standard. To differentiate their products, bakpia pathok makers named their products after their house number (e.g., Bakpia Pathok 25, Bakpia Pathok 75), a practice that remains to this day.^[2] However, newer bakpia pathok makers may use different naming standards.

The dough for bakpia pathok is made out of flour, salt, and coconut oil. Traditionally, bakpia pathok's filling is a combination of mungbean and sugar.^[3] However, modern variants of bakpia pathok often offer fillings with flavors such as chocolate and taro.^[4]

ThisIndonesiandessert-related article is astub. You can help Wikipedia byexpanding it.

• v
• t
• e

• Kue
• Indonesian pastries
• Stuffed dishes
• Dessert stubs
• Indonesian cuisine stubs

• CS1 Indonesian-language sources (id)
• Articles with short description
• Short description is different from Wikidata
• Culture articles needing translation from Indonesian Wikipedia
• Articles containing Javanese-language text
• All stub articles