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
- 1 llanera Ube Halaya
DOUGH 1
- 1 cup flour
- 1 tablespoons sugar - - dissolved in 1/4 cup water
- 1/4 cup shortening or lard - - cut into small cubes
- pinch of salt
DOUGH 2
- 1/2 cup flour
- 1/4 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 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 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. 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 2/3 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.
RECIPE NOTES
Good evening.
I tried your hopia recipe, I don’t know what went wrong. It became hard.
Overbake?
Hello, am I able to premake these ahead of time and bake later? Or do I need to bake right away? I wanted to freeze some if possible.
Sure you can form and freeze them to bake later. Remember to thaw them in the fridge overnight or at room for some hours before baking.
Hi Bebs,
I used your hopia recipe many times and my hubby loves it(never get tired of hopia). Thank you.Now im going to try the enseymada.
Hi Leonila, glad you like it. I adjusted the recipe a bit, cutting the doughs into half because I when I tried making them really thin, it was much better and flakier but softer at same time.
Hi can i cook the hopia in the pan instead of baking them? Thanks!
Hi Shy, I think so but you have to be cafeful not to burn them. Cook and turn until both side are a bit brown.
Thank you for sharing recipe., I’m making the dough right now. I can’t find my old recipe but this is similar thank ya!
You are welcome, Gem.
Hi Bebs,
The last time I made hopia using your recipe, I used the ready made puff pastry from the shop coz I was overwhelmed with the steps, which of course didn’t turn out the way I like it. It didn’t even get close to the taste of our Pinoy Hopia that we know. Yesterday, I tried again and I promised to follow your recipe to the T which I did. Bebs, OMG it was the best flaky pastry ever!!! 100% satisfied and will no never do shortcuts again. The Hopia Munggo came out perfect and delicious. Another 5 stars for this recipe like your Ensaymada. Thanks so much for this foolproof recipe. I even shared a video in my Facebook how flaky and crunchy the crust of the Hopia is – unbelievable! I used Crisco for lard by the way. Again, BIG thanks. I’m gonna try your pandesal recipe this afternoon 🙂
Hi Elaine, it makes my heart glad that you are loving our recipes here. I would love to see that video!
Hi Ms.Bebs,
Thank you very much for the recipe.My friend and I made some last night and turned out delicious.Isa to sa namiss ko sa pinas kainin.
Hi Zea, glad to have satisfied your hopia cravigs…thanks for the 5 stars…
Hi, I am planning to try this recipe out and was wondering if i can replace shortening with butter? If i use butter would i come out with a different dough consistency
Hi Nikki, butter melt faster than shortening so you have to work faster. I find that shortening has a more neutral taste and I am not sure if there are buttery hopias out there, but why not.
Thanks for the recipe. I made them and I really like the texture I’m wondering if I can add more sugar in the dough. My ube filling was sweet but I also like the dough to be sweeter.
Sure, go ahead. Normally pandesal are not really sweet (that is why it is called pan de sal “bread of salt”) but if you like it sweeter then just adjust.
Thanks foxy! Love this recipe! I learned baking by just following your recipes ☺️
You’re welcome Choi…that is how we learn…simply by doing..😉
The Nutrition Info does not state the serving. Is it 1 each? I am watching my carbohydrate intake so I have to be careful. I like hopia and buy it from the store but the nutrition info is never printed.
Hi Tessa, the info is automatically computed based on the ingredients divided by the number of servings given, in this case 24 pieces.
you’re great Bebs…very helpful . Amazing talent of yours. Your site is very helpful i always go here to find filipino recipes. Keep your website burning with good and delicious recipes. Thank you.
Aawww…that is so nice of you to say Jesamyne. Made my day! 😘
Hello , Bebs….just want to ask is your cooking temperature for hopia at 180 will give a good result. I tried but my hopia came out still while. not even a little brown around. I said, this is not cook. I heated again the oven into 375. and it came out crunchy. What i want to know “How to bake a soft Hopia. because my friends likes the soft one. What is the setting of the oven. Thank you very much.
Hi Jesamyne, 180°C (or around 360°F) should be hot enough. Could it be that you misunderstood and used 180°F instead? My oven has only a maximum 250°C for cooking/baking.
Hello Ms. Bebs! I just made this a few hours ago and I love it! I live in Seattle where there are so many Pinoy foods nearby but home cooked dishes are still better. My hopia turned out somewhat okay. Taste and texture is great but the pinches opened and some ube came out. Do you think it’s better to bake pinch down first? Or do you think I put too much filling so it forced the dough to open? Give me some advice, I’ll definitely try this again. More power to your website and I am always excited to see new posts. Btw, where are you from in Philippines? Thank you so much!
You can try rolling the dough flatter and wider so they overlap each other when you pinch them together. Dab a little water to moisten and pinch close. A bit of filling coming out is fine, the ones sold in stores here are the same…
how long does hopia last? what is the expiration after it is baked when stored in a refrigerator?
Hi Cristina, I cannot say for sure as I have not tested it. But I am sure you could refrigerate them for a couple of days in an airtight container. You can warm them a bit in the microwave then.
Very easy to follow. I’m preparing all the ingredients and try eat. I am starting to bake and I hope it will turn out right.
Thanks for commenting Gloria. Do tell me how it goes.
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!