Bakpia Pathok are small round-shaped Indonesian pastries, usually stuffed with mung beans, but have recently come in other fillings as well (e.g. chocolate, durian, and even cheese). They are one of Yogyakarta's specialties named after a "suburb" in this city (Pathok) where these sweet pastries were originated. These pastries are similar to bigger Indonesian round pastries (or "pia") - the only difference being the size. They are commercially packaged in small boxes and sold at many food shops in Yogyakarta.
Bakpia Pathok originally came from the first and famous bakpia maker since 1978 from Pathok Road number 75, which until now survive and named bakpia Pathok 75. Over time, popping up all bakpia Pathok 25.21, 555 and so forth. For taste and quality, of course you should be quite selective. When bakpia Pathok 75 still remain consistent on the content of green beans to keep the original bakpia, other bakpia houses begin developing content with red bean, chocolate, cheese and even durian.