Hopia Recipe with Mongo Filling

Sweet Pastry with Mung Bean Filling

Interested in a Hopia recipe?

One with a flaky crust and filled with sweet mung bean or mongo bean paste?

This particular recipe is made from flour and shortening so the crust is flaky just like that of Empanada and the filling is made with mung bean, the same as that of Butsi.

Hopia has long since evolved into different flavors, shapes, fillings and textures.

It used to be just mongo or baboy (pork fat). Now there's also a mix of Ube, Buko Pandan, Macapuno, Langka, and Queso.

Did you know that the hopia baboy (pork fat) is not usually made from pork fat?

My aunt who owned a bakery for years says they have always used the sweet onion variety for filling, just like the Vidalia onion. It's cheaper than pork fat and the pungency and sulfur taste of the onion is no longer there once you cook it in sugar.

It's false advertising, I know, but who would want to buy a Veggie Hopia or Hopia Sibuyas(Onion)?

YOUR SHOPPING LIST FOR HOPIA RECIPE:

  • Shortening (Crisco brand) or Lard
  • Mung Bean or Mongo beans

IN THE PANTRY:

  • All Purpose Flour
  • Vegetable Oil
  • Sugar
  • Salt
  • Butter
  • Egg

INGREDIENTS

    Dough
  • 2 cups All Purpose Flour
  • 1/2 cup Vegetable Oil
  • 1/2 cup Water
  • pinch of Salt
    • Roll-in Fat
  • 1 1/2 cups All Purpose Flour
  • 3/4 cup Shortening (Crisco brand) or Lard
  • 1/2 cup Sugar
    • Filling
  • 1 1/2 cup Mongo bean, boiled and mashed
  • 1 cup Sugar
  • 1 cup all purpose flour
  • 1/2 cup butter
    • Eggwash
  • 2 eggyolks
  • 1/2 cup water

1 Mix the filling ingredients and cook in medium heat for 10 minutes. Set aside to cool.

2 At this stage, you could preheat the oven at 400 °F.

3 Mix all the dough ingredients together. In a separate container, mix the roll-in fat ingredients together.

4 Roll out the dough in 1/2 inch thick and put the roll in fat in the center. Gather the edges to seal in the roll-in fat. Rest for a few minutes.

5 Roll out the dough to flatten and fold in thirds, then set aside for a few minutes. Repeat this step twice, resting the dough after every handling.

6 Flatten the dough and roll like a jelly roll. Cut to divide into 24 - 30 pieces, or depending to the size of hopia you want.

7 Roll out with the cut side up, spoon the filling in. Collect all the sides to form a ball and flatten with the smooth side up.

8 Lay the pieces on a baking pan and brush with eggwash.

9 Bake for 15 - 20 minutes, the top should be golden brown.


BENG'S TIPS

  • Your options for filling for this hopia recipe are the green mongo bean, or the adzuki small red bean, or the shelled mongo bean (yellow in color). They are your typical hopia mongo filling.

  • Salt is an important ingredient in making breads, pastries and desserts. It enhances the flavor and heightens the sweetness of desserts.

  • Want a semi-homemade style hopia? Go buy a puff pastry dough from your local supermarket. Just roll, fill and bake.

  • Do not bake for more than 30 minutes. The dough and filling will dry out if overcooked.

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