Bakpia 25 : Uniquely Cake of Jogja

Bakpia actually comes from China, originally named Tou Luk Pia, which means it is a pia cake (cake) green beans. In addition it also began to be produced in the village bakpia Pathuk Yogyakarta, since around the year 1948. It was still traded at retail packed in baskets without a label, demand is still very limited. In 1980 started to perform a new packaging with a trademark suit the house number, followed by the emergence of other bakpias with different numbers trademarks. Similarly, the rapid development of the "cake gift" it to reach the booming since around 1992.

Bakpia 25

Bakpia production performed by the father of Sanjaya Arlen (Mr. Arlen Sanjaya is the next generation Bakpia maker Pathok 25 that formerly came from a family business) every day is not fixed because the products we make "Always New and Hot". 

Product Process Bakpia Pathok "25" consists of several stages. All provide a better sense for the customer. The steps are divided into 7 main steps:

1. Drying green beans to remove lice and nut selection. 
2. Separate the green beans with peanut shells.
3. Split into two parts and washed clean. Then Soaked to the separation of green beans.
4. Steaming, Milled until smooth. Cooked in a mixer, mixed with sugar to taste.
5. Manufacture of leather. The materials used are, wheat flour, sugar, water, cooking oil. Stirred in a mixer. This process is called rolling process, the process is performed until smooth. the longer the better.
6. Roasting process.
7. Final process of packing / packaging.