It is made with a flaky Chinese-style puff pastry that is usually filled with mung bean paste. Right now, there are a lot of variations for the filling: you can find chocolate, durian, taro, etc., and now, I would like to add U.S. Red Kidney Bean Paste.
U.S. Red Kidney Beans are rich in plant protein and have a relatively high proportion of the slow-release carb called amylose. Your body takes a longer time to digest amylose, so it provides a lower, more gradual rise in blood sugar than other starches, which is particularly beneficial for people with Type 2 diabetes.
Cooking dry U.S. Red Kidney Beans is the same as other kinds of beans. To reduce cooking time, you need to soak the beans. I steam the soaked beans in a pressure cooker, but you can use the steamer and steam the beans over high heat until they can be easily mashed with a fork.
You can bake the Bakpia or cook it on the stove. The texture of the pastry will be different, but both are delicious ^^.
Bakpia
Make 15 pieces
U.S. Red Kidney Bean Paste
100 g ....................... U.S. Red Kidney Beans
100 g ....................... Granulated sugar
50 g ......................... Oil
30 g ......................... All-purpose flour
1/4 tsp ...................... Salt
Bakpia Dough
- Water dough
140 g ....................... All-purpose flour
35 g ......................... Icing sugar
1/2 tsp ...................... Salt
35 g ......................... Unsalted butter softened
75 g ......................... Hot water
- Oil dough
100 g ....................... All-purpose flour
45 g ......................... Oil
Put the U.S. Red Kidney Beans in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight.
Drain the soaked U.S. Red Kidney Beans.
Steam the U.S. Red Kidney Beans in the pressure cooker for 1 hour…
… or until the beans soften.
Make U.S. Red Kidney Bean paste:
Mash the cooked U.S. Red Kidney Beans.
Put all the ingredients into a pan.
Cook over low heat.
Keep stirring until it dries into a nice, shiny, non-sticky mass.
Remove from the heat and let the paste cool completely.
You will need 300 g of the U.S. Red Kidney Bean Paste.
Divide the paste into 15 portions (20 g per portion) and roll each portion into a ball.
ingredients for water dough
Make the Bakpia dough:
After the dough forms, cover, and let it cool while making the oil dough.
ingredients for oil dough
Mix the flour and oil together until a dough formed.
Knead the water dough until smooth.
Divide both kinds of dough into 15 pieces.
Flatten the water dough and place 1 piece of the oil dough in the center.
Wrap the water dough around it and pinch to seal
Turn it upside down so the seam side is facing down. Flatten the dough slightly and then roll it out into a sheet about 13 cm by 8 cm.
Fold the sheets in thirds, like you would a letter into an envelope.
Fold the opposite sides the same way.
Keep it covered and repeat with the rest of the dough.
Flatten the dough and then roll it out into a 10 cm. circle.
Put one filling in the middle.
Gather the dough around it to enclose the filling. Pinch to seal.
Baking in the oven:
Preheat the oven to 180 C.
Brush the top of the Bakpia with egg wash.
Bake for 25 minutes in the preheated oven.
Cooking on the stove:
Preheat a heavy-bottom pan without any oil over medium-low heat for about 5 minutes.
Arrange the Bakpia on the pan, about 1/2 inch apart.
Arrange the Bakpia on the pan, about 1/2 inch apart.
Cook for about 5-6 minutes on each side or until it's golden brown.
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