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.
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.
Hopia Recipe- Munggo and Ube filling
Ingredients
MUNGGO FILLING
- 1 cup red mung bean (or yellow) - boiled
- ¼ cup condensed milk (optional)
- ¾ cup sugar
- ¼ cup flour
UBE FILLING
- 1 llanera Ube Halaya
DOUGH 1
- 1 cup flour
- 1 tablespoons sugar - dissolved in ¼ cup water
- ¼ cup shortening or lard - cut into small cubes
- pinch of salt
DOUGH 2
- ½ cup flour
- ¼ cup shortening
EGG WASH
- 1 egg - beaten and diluted in ¼ 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 cook until water is reduced just above the beans. 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 condensed milk (if using) and flour. 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. Mix the ingredients using a fork or spoon until shortening or lard are cut into small pieces and covered with flour. Add more water if too dry. Knead just a couple of times until they stick together 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 smooth dough is formed.
- Roll Dough 1 into a rectangle about a half inch thick. Next place Dough 2 in between two sheets of plastic wrap or parchment paper and roll into a rectangle about ⅔ the size of Dough 1. Place Dough 2 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 part. Then fold the remaining third part (from left) over both layers, making 3 layers in total. (like foldiging a letter).
- Turn and roll the 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 5-10 minutes so the gluetn can relax and won't shrink back when rolled.
- 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/350°F 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 5-10 minutes or until lightly browned.
- Remove from oven and let them cool on a cooling rack.
Arizza says
What kind of flour to use?
Bebs says
Plain flour or all-purpose flour.
Beth Olave says
Can I substitute butter for lard or shortening?
Bebs says
Lard and shortening makes flakier dough but if you can't get any then butter would do.
Abi says
Hi po,
It's quite hard to find shortening in my country what can I substitute it with?
Thank you po
Bebs says
Lard would be a good sub if you can get it.
scarlet says
Is it ok to skip the egg wash? I have family with egg allergies and I'd to share these with them
Bebs says
Sure, it is mostly to make them look nice and shiny.
Kris says
thanks for the recipe. It is good.
Agnes says
Hi Bebs,
I just tried this recipe because this is my husband’s favorite cookie. It turned out perfect with the skin so thin and flaky even I ate quite a few of these. I normally do not even care to eat theses when at parties. The thin and flaky skin just got me. I very rarely give a review let alone a 5 star review on any recipe. This recipe made it to my favorite recipe board in Pinterest. Thank you.
Agnes
Bebs says
Aawww...thank you so much for your wonderful review, Agnes!😊
Analyn Imperio says
I love to try this recipe it looks simple and the instructions seems very easy to follow.. I've been craving hopia because I cannot buy due to lock down. Now I can make my own and be able to share it with my dorm mates 😊
Mark says
I'm not a baker, I just love to eat these Filipino food. But upon reading your articles I'll give it a try since we have oven in my workplace 🤣. Thank you for sharing these ideas, as well as your findings about trying so many alternatives which we may encounter.
Bebs says
How did it go, Mark?
Sam says
Wow I didn’t know Filipino‘s made these I buy the same type of thing in San Francisco Chinatown at the far eastern bakery on Grant Avenue love them all different flavors of fillings are
Art Jorquia says
A very basic recipe easy to follow good job thanks in advance
Bella says
I love your flaky hopia as well as my family, we all love it. This will be my 3rd time to do it. It's easy to follow the dough recipe because of your step by step photo. Thank you. But in the future if you will publish your cook book I will order, not the e-book.
Bebs says
Such beautiful encouraging words, Bella!😘 I will let you know when we do!
ALLY DAWSON says
MY MOM MADE THIS RECIPE AND IT WAS SO GOOD BUT THE FILLING KEPT LEAKING OUT!!! WHAT DO WE DO TO FIX THIS?!?!? PLEASE HELP ;(
Bebs says
It is ok if some of the fillings come out while baking. You can make the dough thicker next time if you want.