Hopia is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centers of the Philippines around the start of the American civil occupation. The most popular flaky hopia is Hopiang mungo and as its name implies, is filled with sweet split mung bean paste. Hopiang baboy is filled with a bread crumb paste studded with candied winter melon, flavored with green onions and enriched with candied pork backfat which originally gave it its name.
Due to the popularity of Ube, the purple yam paste that was traditionally served mainly at Christmas time which has a unique color and great flavor that lends itself to pastry making, Hopiang ube has in recent years also become a clear favorite among Filipinos necessitating its availability the whole year round.
Hopiang Munggo (Mung Bean)
Munggo Filling Ingredients:
- 1 lb. or 14 oz (1 package) yellow peeled split mung beans. One package is enough for 2 recipes.
- 2 1/2 cups sugar
Dough 1 :
- 1 cup All-purpose flour
- 1/3 to 1/2 cup oil (any oil will do)
- 2 cups All-purpose flour
- 1/2 cup oil
- 1/2 cup water
a. Make Munggo Filling:
- Soak the mung beans in 5 cups of water overnight.
- When you cook it, add 2 more cups of water and boil mung beans
- Add sugar and mix until you get a thick consistency.
b. Make Dough 1:
- Mix well and then divide into 4 parts.
c. Make Dough 2:
- Mix thoroughly and smoothen mixture (smooth – no streaks or bubbles).
- Divide mixture into 4 parts.
- Flatten with hands into 8 inches long, 4 1/2 inches wide and about 1/4 inch deep square.
d. Prepare Hopia:
- Sprinkle Dough 1 on top of Dough 2.
- Pat lightly making sure not to put too much pressure. The trick is
not to mix the 2 doughs.
- Then roll with your hands as if rolling a jelly roll.
- Pinch the ends a teeny bit so that none of Dough 1 falls off the open ends.
- Wrap each of the 4 logs in a plastic wrap and refrigerate for 30 minutes. You can use paper to wrap the logs, it’s easier than plastic wrap.
- Beat 2 eggs and set aside.
- Take the logs and cut each log into 5 or 6 parts.
- Flatten each part and spread the mung filling over the middle of the dough. When you are doing this, make sure that dough 2 is completely covering dough 1. Dough 2 is white; dough 1 is yellow. Make sure you haven’t any yellow peeking out or else you may run into
problems after your hopia is cooked (e.g. not as flaky or the flakes
come off too too easily as soon as you remove it from the oven)
- Fold ends and pinch into a ball.
- Invert the ball (so that the pinched end is at the bottom) onto a cookie sheet then flatten the top by patting ever so slightly.
- Brush the top with the beaten eggs.
- Bake at 375 F for 20-30 minutes.
Serving: About 20 hopias.
Time: About 3-4 hours. 20-30 minutes to bake plus preparation time.
- 3 cups All Purpose Flour
- 1/4 cup White Sugar
- 1/2 cup Vegetable Oil
- 3/4 cup Water
- 1/2 Cup Margarine, non-hydrogenated
- 1 tbsp Vanilla
- golden yellow food color
- Combine all ingredients. Knead to form a dough.
- Equally divide the dough into 64 pieces .
- If you prefer, larger dice; just divide the dough into 32 pieces.
- 1 1/2 cup Brown Sugar
- 1 cup All Purpose Flour
- 1/2 t Salt
- 1 1/3 cup Sweet Potato, mashed
- 1/2 cup Water
- 1/2 cup Evaporated Milk
- 3/4 cup Condensed Milk
- 1 1/3 cup Coconut Milk
- 1/2 cup Margarine, non-hydrogenated
- 1 tsp Pure Vanilla Extract
- Steam sweet potato until cooked. Remove the skin and then mash.
- In a blender or food processor, combine all ingredients and mix until all dry ingredients are dissolved
- In a heavy saucepan,cook over low to medium fire. Stir continuously until mixture coats the spoon.
- Flatten each dough and form into a circle. Place the prepared filling at the center and then gather the edges to seal. Place filled dough on a tray with the sealed part underneath.
- Preheat the griddle for a few minutes. Place the prepared HOPIA on the griddle. Using 2 flat wooden spoons, constantly press and turn the sides to form a dice.
- Continue grilling until all sides are golden brown.
Water Dough Crust:
- 3 cups all purpose flour
- 1/3 cup sugar
- ¼ cup Pork lard, refrigerated
- ½ cup water
- 1 tsp food color either red or yellow
Procedure: Blend flour and sugar and cut in lard. Add water gradually and the food color. Form into a dough, like ball and refrigerate for one hour.
Oil Dough Crust:
- 2 cups flour ( can use third class)
- 1 cup refrigerated pork lard
- ½ tsp fool color, either red or yellow
Procedure: Blend flour and pork lard. Add the food color and mix until smooth. Refrigerate for one hour. Divide the oil crust and water crust into 24 parts. Wrap oil crust inside water dough. Roll to strips and rewind. Press flat with rolling pin and fill with:
- 1 1/2 cups sugar
- 1/2 tsp vinegar
- 2 cups pork fat diced
- 2 cups kundol
- 1/2 cup vegetable oil
- 1 cup third class flour
Procedure: Marinate pork fat in sugar. Mix fat, sugared melon or kundol, oil and boil over slow fire until thick. Add flour when the filling is almost cooked. Fill the crust and press flat. Brush top with egg wash and bake in pre-heated oven at 400 deg F for 20 minutes.
sources: joe_cebuyas.tripod.com, mrsrustysdelight.multiply.com, tinafranc.multiply.com, other photo from, ilonggolivingincanada.com