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Broodje Bapao Driekwart.jpg
Broken open bakpau showing minced meat filling, served with sweet chili sauce
Alternative namesBakpao, bah-pau
TypeBread, bun (baozi), kue
Place of originIndonesia
Region or stateNationwide
Serving temperaturehot, warm
Main ingredientsWheat flour, beef, chicken, ground pork, chocolate

Bakpau, bakpao or bah-pau (Chinese: 肉包; pinyin: ròubāo; Pe̍h-ōe-jī: bah-pau; Javanese: ꦧꦏ꧀ꦥꦲꦸ, romanized: bakpau) is a Chinese Indonesian dish, type of Chinese bun (baozi) filled with meat, usually minced pork. The name bakpau originates from the Hokkien word for "meat bun", though "meat" in Chinese culture usually refers to pork by default in the absence of other descriptors. The bun is common in China and other areas influenced by Chinese cuisine in Indonesian archipelago and Southeast Asia. Bakpau is usually made in a larger size called dabao.


Bakpau is found in Indonesia as a take away food sold by cart street hawkers. Bakpau in Indonesia is usually sold in dabao size (lit: "big pau"), around 10cm in diameter. To accommodate the dietary restrictions of Indonesia's Muslim majority, the original pork filling has been replaced with minced beef, diced chicken, or even sweet mung bean paste and red bean paste. These pao with non-meat fillings are still called bakpau by Indonesians, despite the lack of meat. It is usually served with sweet chili sauce. It was brought to the Netherlands by Indos of Chinese heritage during the repatriation following the independence of Indonesia.

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