Good Morning (in my time again)
It’s the Keto-Iron Chef again.. LOL.. don’t you laugh @David Wood
If you guys ever go to Yogyakarta, Indonesia which is a beautiful city with all those tourist attraction site & for the “BATIK” clothes.. you will find this famous souvenir snack called “Bakpia Pathok” (mung bean pies). They are all over the place and can be easily bought with a reasonable price.
This pastry have a flaky textures similar to croissant, but much more crisper and dryer. The difference is at the pastry filling for the layer, which use flour and vegetable oil combination instead of cold butter like croissant does. And the folding method is much more easier and takes shorter time to make than croissant method, since the flour will be the one that hold the oil moisture without the need of refrigerating to prevent the meltdown.
Hmm.. what about that.. Nice trick right, this will shock any professional pastry chef around, by knowing how easy to create the flaky textures for pastries.. LOL, I may make my croissants, cronuts, pie crust, egg tarts and danish pastry with this method next time, so so easy.
The original recipes use mungbeans for the pies filling, but as you already know we can’t use that beans for their high carb content. So I decide to substitutes the filling with my own sweet cheese filling, and the result taste much more better than I remember back in the days when I was still lost with the High Carbs Lifestyle and ate that mungbean pies every week.. LOL
Well my sweet high carb snacks in the past memory is hitting me back all over again, just love to be able to ketofied this snack.. it’s awesome
* God Help me, this pie that I’d bake yesterday is tempting me in the morning while I’m still on IF (Fasting) hours.. LOL
Well here it goes, I hope you’re not drooling as much as I do
Keto-Bakpia (Flaky Sweet Cheese Pie)
185g Inulin Powder
27g Whey Protein Isolate
53g Casein Protein Isolate
For Pie Dough
1/2 tsp salt
25ml coconut oil
150ml coconut oil (to submerged the pie dough)
for Pastry Dough
25ml coconut oil
1 tsp butter
for the Cheese Filling
100gr grated cheddar cheese
50g softened cream cheese
150ml coconut milk
30gr Inulin powder
a pinch of salt
1 pandan leaf / few drops of the essence
1 tbsp coconut oil
For the filling: on a food processor mix grated cheddar cheese and cream cheese until combines. Transfer to a bowl and use wooden spatula to mix with splenda, inulin powder, coconut milk, pinch of salt and pandan leaf. When everything is well combined, add coconut oil. Mix again then set aside
For the Pie Dough: Warm up the water (until it almost reach boiling point). Take off from the heat. Add splenda, stir.
Place flour and salt in a food processor bowl. Pour warm water into the bowl. Pulse until it holds together. Add 25ml coconut oil, and pulse it some more until nice and smooth. Divide and weigh the dough into 10g each (2 tsp size). Set aside.
For the Pastry Dough: Mix all the ingredients. Divide it into as many pastry dough you have.
Assemble: Take one 10g pie dough, flatten it using rolling pin. Take 1 part of pastry dough (around 1/2 tsp size) and spread it on the pie dough. Fold it like an envelope. And form into ball shape. (see pictures for details)
Pour 150ml coconut oil into a bowl, and place the assembled balls into the oil. Let it rest for 15 minutes.
After 15 minutes, take 1 assembled ball and flatten it again using rolling pin. Take 3/4 tsp – 1 tsp of cheese filling. Shape it into ball again and flatten it a bit. Place the messy part (the seam) downside in the baking tray.
Bake in the oven 200°C for around 15 to 20 minutes (until light brown). You can also flip them over after 7 to 10 minutes in the oven so that the both side will have browned surface, and creates an equal flaky texture within.
If you make the filling very well, it can last up to a week in the refrigerator.
I know it looks quite tricky to make, but it’s actually easy and took me only an hour to make. This recipe is so tasty and you will love the flaky texture which create a crisper taste & appearance more than the croissant method.
Not to mention the sweet cheese filling, yumm
It’s a must try for you Keto-Baking Lovers