RRI.CO.ID, Jakarta – Bakpao is a traditional Chinese food that has long been known and adapted in Indonesia. The name originates from the Hokkien language, where “bak” means meat and “pao” means bun or package, thus bakpao literally means “meat-filled bun.”

In Indonesia, the term bakpao is widely used, reflecting the strong influence of the Hokkien dialect among the Chinese-Indonesian community. Although it is commonly associated with pork filling, the word “bak” actually refers to meat in general, not specifically pork.

Over time, bakpao has evolved into various fillings. Besides pork, it can be filled with chicken, beef, vegetables, and sweet fillings such as red bean paste, green bean paste, and mung bean paste. This variety reflects its adaptation to local tastes in different regions.

In some parts of Indonesia, bakpao is known by different local names. In North Sulawesi, for example, it is called “biapong” and is often enjoyed as an accompaniment to coffee.

Generally, bakpao is made from wheat flour dough mixed with yeast to allow it to rise. The dough is then filled with various ingredients, shaped, and steamed until cooked.

To distinguish different fillings, some producers mark the surface with colored dots, especially for vegetarian or specific variants. The history of bakpao is also tied to a well-known legend in Chinese tradition. One popular story links bakpao to Zhuge Liang, a military strategist during the Three Kingdoms period.

In the tale, meat-filled dough buns were shaped to resemble human heads as part of a symbolic offering during a river crossing.

Although the historical accuracy of this story remains a legend, bakpao continues to be an important part of Chinese culinary heritage that has spread widely across Southeast Asia, including Indonesia. Today, bakpao is not only seen as a food item, but also as a symbol of cultural acculturation that continues to thrive in society, from traditional markets to modern outlets in various cities.