Hopia Recipe- Munggo and Ube filling
Hopia is yet another favorite ‘merienda’ or snack for Filipinos. Hopia is made of thin flaky pastry, traditionally filled with mung bean paste (Munggo). But nowadays, there are more variations to choose from when it comes to the filling, most popular is the Ube or Purple yam and the one I prefer more personally.
The truth is, I’ve been wanting to try to make Hopia for some time now (because of course, you can not buy them here in Germany) but it somehow intimidated me, it looks too complicated… just think about those thin flaky pastry encasing the filling ..and how the h*** do you form them into that round, flat disk shape!!! Scary right?! But somehow I had to summon up enough courage and give Hopia a go because a special lady, named Shirley, asked for it after she tried the Ensaymada recipe I posted here some time ago (and I am really glad she liked it..wink! wink!). So after some intensive research, I was ready to make my very first Hopia.
BEAN PASTE USING RED KIDNEY BEANS
As it turns out, it was not that difficult after all. Although it does require some muscle work when rolling the dough as thin as possible and believe me I’ve had arm muscle pain for some days that lasted longer than my Hopia that was gone so fast it was unbelievable…but it was all worth it!!!
Although Shirley asked only for Hopia Munggo, I also tried making some with Ube or Purple Yam filling since I have some already made using my Ube Halaya Recipe .
I like them both and so did Armin (apparently) but I like the Ube more, aside from the taste, the texture is finer but the Hopia Munggo (I used red Mung bean) gave me some feeling of nostalgia, it brought back memories of my childhood days when I and my siblings would go to our neighboring Sari-sari store to buy Hopia for our afternoon snack.
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Hopia Recipe- Munggo and Ube filling
INGREDIENTS
MUNGGO FILLING
- 1 cup red mung bean - (or yellow) - boiled
- 1/4 cup condensed milk - (optional)
- 3/4 cup sugar
- 1/4 cup flour
UBE (PURPLE YAM) FILLING
DOUGH 1
- 2 1/4 cups flour
- 1 1/2 tablespoons sugar - - dissolved in 1/2 cup water
- 1/2 cup shortening or lard - - cut into small cubes
- pinch of salt
DOUGH 2
- 1 cup flour
- 1/2 cup shortening
EGG WASH
- 1 egg - - beaten and diluted in 1/4 cup water
INSTRUCTIONS
- MUNGGO FILLING: Soak Mung beans overnight. Drain and refresh water then bring to boil until the beans start to soften, reduce heat and remove some of the water just above the beans using a ladle or spoon. Add the sugar and continue to cook until it starts to thicken. Transfer to a blender or use a stab mixer and pulse until it becomes smooth and fine. Put back to heat and add the flour and cook while stirring constantly until it turns into a thick paste. Remove from heat and let it cool down before using.
- Alternatively, canned red beans can also be used and here is the recipe.
- FOR THE FLAKY PASTRY Combine all ingredients for Dough 1 in a big bowl. Using a hand mixer or with your hand, mix the ingredients that the shortening or lard are cut into small pieces and covered with flour. Add more water if too dry. Knead just a couple of times and then form into a ball and cover with plastic wrap or kitchen towel and set aside.
- In a separate bowl, combine the ingredients for Dough 2. Mix well using your hands until a paste is formed.
- Roll Dough 1 into a rectangle about a half inch. Turn the rectangle that the long side is towards you then using a bread knife or spoon, spread Dough 2 evenly on top of Dough 1 covering two-thirds of the rectangle from the left side. Fold the third uncovered part (from the right) over the center third part. Then fold the remaining third part (from left) over both layers, making 3 layers in total.
- Now roll it back to its original size and then repeat the three-fold process. Then do this again for the third time. After the last fold, let the dough rest for 5 minutes.
- Roll the dough again into its original size(rectangle). Cut the dough into 2, lengthwise, then tightly roll each dough into 2 cylinders (like a jelly roll). Cut each cylinder into 12 equal parts. Place them in a bowl and cover with a wet paper towel or plastic wrap to avoid from getting dry.
- Take a piece of dough and flatten with a rolling pin as thin as possible and try to make it round. Scoop a spoonful of the filling and place it in the middle. Gather the sides of the dough over the filling and pinch together to close. Take a round cookie cutter and insert the filled dough inside the circle, then with pinched side down press it against the counter to take form.
- Place the Hopia on a baking sheet lined with parchment paper with the pinched side facing up and bake at 180°C for 15-20 minutes or until slightly golden, they will form a bulge while baking but that is ok. Take them out of the oven and now turn them so that the pinched side is now facing down and slightly press them flat using a spatula or slotted turner. Brush with egg wash and return them to the oven and bake for 2-3 minutes more.
- Remove from oven and let them cool on a cooling rack.
RECIPE NOTES
I am wondering if I can use butter in place of shortening on the dough?? Hope to hear from you soon since I am about to do this tomorrow. Thanks!
Hi Jec, I think it should work but of course, the taste and texture would be different. Shortening is ideal for making flaky pastries especially for warmer places as the butter melts faster and will then mix with the flour instead of making the needed layers. If you can keep your butter and later the dough cool enough while handling, it could work.
Hi ! thank you for sharing this hopia recipe , I thought it was so hard to make it, this will be my first time to try, I hope it’ll turn out good!
How many hopia can be made by this recipe?
Hi Devina, it is stated in the recipe. I was able to make 24 pieces with the dough.
Hello!!! I’m a Filipino student studying in Germany. Nice blog! 🙂 I love baking too. Where did you find red beans here???
Hi Grace. The red Munggo beans I got from an Asian shop in Markdorf. If you cannot find any near you, try Kidney Bohnen (dunkelrot) from Kaufland as a substitute.
Hello, Miss Bebs, We are kababayans and am living in New Zealand. Question 1. Can I use both shortening in doughs 1 and 2 for Hopia.Question 2. Have you got a recipe for Spanish bread. I recently made your pandesal recipe and it’s so yummy and my husband loves it. Also, can you publish recipes using bread machine, am more keen in using bread machine. Thanks.
Hi Espie, greetings from Germany to NZ!!! The answers to your questions:
Yes, you can use shortening for both doughs.
Spanish bread is actually in my to do list, I will make it a priority then (just for you 🙂 ).
About your request on bread machine recipes…hhhmmnn…I cannot (sorry) because I do not own one, maybe in the future. :-)…will think about it!
Hi Ms bebs I am Filipino too and as you I like our own Filipino food but not all I know how to cook them I am so glad to see your blog about cooking I could learned more about our food recipes thanks for sharing your cooking talent with us god bless you
My pleasure Yulie! ?
Hi Bebs, one of our admins in a culinary group shared your hopia recipe when a member requested for one. I could not help smiling when i read “muscle work” within your intro. Your recipes are definitely a keeper. I’m saving this hopia and ensaymada. Meanwhile, i hope you’ll take this as a challenge, preparing Vjandep’s Pastel bun, why not call it Bebs’ Pastel? what do you think? 🙂
Thanks,
https://www.facebook.com/jon.reforsado
Hi Jon…thanks for the nice comment. I was able to try Vjandep’s Pastel when Armin and I went to Camiguin for our honeymoon 5 years ago. I would definitely try to make it and hopefully be able to post it here if all goes well! 😉 Thanks!
Tried using your dough recipe using Bob’s Red Mill Unbleached White All Purpose Flour came out so flaky. Thanks for sharing your recipe. It is the best hopia i made.
Ms Bebs,
I finally did it, right now I’m happy with the results of my hopia. Thank you.may God always bless you with your unselfishly sharing your talent with us.
Glad to hear it Juliet and thanks for the very nice message.
Ms Bebs,
Thanks for the tip, I’ll try again, as I have said I will never give up on my hopia. Thank you for sharing your God given gift and talent to us. More blessings to you.
Ms Bebs,
Made your hopia love the ube halaya recipe, but my hopia pastry dough didn’t turned out like yours. Same problem with it sips at the side or sometimes I couldn’t close or seal it tight that when its time for me to turn over the hopia edges were halfway open that even pressing it down to flatten still halfway open. I don’t know if it’s just my technique or maybe I just need more practice. But I will not give up on my hopia. Do you have any tips that you could share to avoid this problems? Thanks and more blessings to you.
Hi Juliet, maybe your dough is not large enough to cover the filling, usually when I seal the hopia the dough is overlapping then I flatten this side by gliding it on a circular motion on a floured surface while pressing it inside a round cookie cutter. It could also be that your dough is a bit dry that it is not sticking together. Remember to cover the dough while not using. You may also dab some water on the seams to make them stick together before flattening them. About the filling seeping out, maybe your filling is still too soft or has too much liquid in it…try to cook it a bit longer to remove excess liquids.
Hi Bebs, finally found your website. Like you, I love, love trying out dishes and thanks for the hopia recipe of yours. I have been making one so many times already but what frustrate me is that my baked hopia always burst or the filling sips at the sides. Not a good presentation I would say. With your recipes I would try following it step by step and hoping that it’s would be better outcome. Thanks and God Bless.
Wish you success on your Hopia Juliet. Do tell how it goes!
Hi bebs!thank youfor sharing this great hopia recipe.im a home baker and i find it quite easy to do because of the photo tutorials,thumbs up for this!onequestion though do you have to rest the dough every time its rolled and folded or only on the last time?
Hi Doris! I only gave the dough a 5 minute rest after the folding. The trick is to do the foldings as quick as posible specially if working at warm temperatures.
Hello po ask ko lng saan po kayo bumili ng vegetable shortening wala kc akong mabili dito sa oslo. Thanks
Hello po saan po kau nakakabili ng vegetable shortening.wala po kc dito sa oslo norway.thanks
Hi Bebs,
Thanks for sharing this Hopia Recipe, I just want to know which oven layer is the best 1st , 2nd or 3rd layer? thanks
Hi Ben..I used the middle rack of my oven to bake them..
Hi, Bebs!
I’ve been meaning for quite sometime now to visit your site to check up on this recipe. And finally did! So happy to see you’ve granted my request 🙂 They all look so yum-o! This is exactly how I remembered them to be! The pic alone is enough to make me drool. And guess what, my husband and I just came from the Asian market to get…(drum roll please)….red beans! So you know, I’m putting the ingredients together to make these babies. Not only do I get one variety but two! I truly appreciate all your efforts and passion for sharing these recipes especially Pinoy foods. Blogs like yours really helps me to learn how to bake and cook. By the way, a friend ask me if I know how to make Hopia. I’m gonna definitely surprise her with this. I will let you know how mine turns out (which I’m pretty sure will be great!). My next venture would be your Silvanas…LOL. Wanted to try so many recipes from your site. Glad to know your hubby enjoyed the Hopia as well:) God bless! Talk to you soon. Thanks again!
Hi Shirley, thanks for your kind words, it’s people like you who makes all the effort worth it and I am excited to hear how your Hopias turned out so please do share…and the Silvanas too.. 😉
ohh
so ein gebäck gibt es in der vietnamesischen küche auch 🙂
Hallo Thi…Danke für deinen Besuch! Ich habe auch deinen Blog gesehen! Sehr schön!