Hi There Friends!
So I made hybrids from my previous post of Mung Bean Porridge ?
There are bite size cakes that the texture is more to pastry, known as Pia/Bakpia. These cakes have many filling from chocolate, cheese, peanuts, to mung beans.
So when I made my porridge, I reserved some to make the filling for bakpia ? 1 stone 2 birds ?
Filling:
2 c mung bean porridge
1/2 c sugar
1/2 c milk powder
1 tbsp vegan margarine
1 heaping tsp Mexican vanilla essence
1/2 tsp salt
Skin:
100 ml lukewarm water
2 tbsp sugar
1/2 tbsp active dry yeast
200 g flour
75-77 g vegan margarine
Bakpia
stove top cakes
Servings: 0
Ingredients
Filling
- 2 c mung bean porridge
- 1/2 c sugar
- 1/2 c milk powder
- 1 tbsp vegan margarine
- 1 heaping tsp Mexican vanilla essence
- 1/2 tsp salt
Skin
- 100 ml lukewarm water
- 2 tbsp sugar
- 1/2 tbsp active dry yeast
- 200 g flour
- 75-77 g vegan margarine
Instructions
- Mix everything on non stick pan, stir until combined and thickened (mold able once cooled to room temperature)
- Once filling is room temperature, shape into balls
- Bloom yeast in sugary water, then pour into flour, mix
- Knead in margarine
- Let rest for half hour
- Divide into portions, flatten it, place one filling in center, seam to seal. Flat the balls.
- Fry both sides, on non stick pan on low heat, no grease.
