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
- 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
- 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
- 1 cup flour
- 1/2 cup shortening
- 1 egg - - beaten and diluted in 1/4 cup water
- 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.