{"id":9148,"date":"2020-07-04T18:42:56","date_gmt":"2020-07-04T23:42:56","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=9148"},"modified":"2020-07-04T18:45:30","modified_gmt":"2020-07-04T23:45:30","slug":"chinese-flaky-pastry-with-sweet-bean-filling-kue-pia","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=9148","title":{"rendered":"Chinese Flaky Pastry with Sweet Bean Filling ( Kue Pia )"},"content":{"rendered":"\n

In short we can call this Kue Pia , because that’s how i knew them ever since i was younger . Growing up in a small town in Malang , East Java , there was this home business that specially made Kue Pia . My mom would stop by after church usually to buy some fresh ones , it came in a package of 5 . We never made it ourselves though since it’s really easy to buy . <\/p>\n\n\n\n

What is actually Kue Pia ? I’d say it’s a chinese flaky pastry that is filled with sweet beans filling , the filling can be red bean paste , which is really good too with bread or steamed bun . This one in particular , i use lima beans , i probably be able to use mung beans for this . The pastry , is more like laminated dough , you have to fold it couple times , certain way , roll it out , fold it again etc . And then add the filling and bake it . <\/p>\n\n\n\n

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Several years ago , i bought this chinese dim sum cook book , and when i looked through it , i found things that i thought it looked pretty familiar . One of them reminds me of kue pia , it didn’t have the same filling , but it is chinese flaky pastry which consists of 2 types of dough ,water dough , and shortening dough . The water dough as the name says , consists of water , flour and shortening . While the shortening dough consists only flour and shortening . And then you make the filling , the chinese dim sum cookbook would say to make red bean paste for its filling . Although i do have red beans on hand , i prefer the other sweet bean , probably should have used mung bean but lima beans worked just fine for now .<\/p>\n\n\n\n

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For the filling , i would soak lima beans overnight , or just soak it early in the morning . I happened to soak it about 7 am , and by 1-2 pm it was ready to be peeled , and cooked . And i would get the beans ready first before starting the pastry dough .<\/p>\n\n\n\n

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    Soaked , peeled , getting ready to be cooked<\/figcaption><\/figure><\/li>
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    Sweet bean paste <\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n

    Ingredients for sweet beans filling : <\/h4>\n\n\n\n
    • 1 cup of lima beans , soak overnight , peeled when it’s ready <\/li>
    • 1\/2 cup of sugar ( i actually used Swerve ) <\/li>
    • about 1 cup of water to cook <\/li><\/ul>\n\n\n\n

      After soaking overnight and peeled off , cook the beans in a small pot , with just little bit over 1 cup water , bring to boil , cover , takes about 20-30 minutes , the beans should be soft almost to the point of mushy . Take the lid off , cook out the water if there is any left , add the sugar , keep stirring until it’s all become smooth paste . If there are chunks still , you can throw it in food processor to make it smooth paste . Set aside to totally cool off . <\/p>\n\n\n\n

      Ingredients for water dough : <\/h4>\n\n\n\n
      • 150 grams all purpose flour<\/li>
      • 75 grams of water <\/li>
      • 33 grams of shortening <\/li><\/ul>\n\n\n\n

        Mix all these ingredients together either mix by hand of use hand mixer . Hand mixer would be fastest and less messy . Once it’s all combined , divide equally into 12 balls . Set aside <\/p>\n\n\n\n

        Ingredients for flaky \/ shortening dough : <\/h4>\n\n\n\n
        • 55 grams shortening<\/li>
        • 112 grams all purpose flour<\/li><\/ul>\n\n\n\n

          Mix all these ingredients together with hand or mixer , divide into 12 equal balls . Set aside <\/p>\n\n\n\n

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            Water dough and shortening dough <\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n
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