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.
source: joe_cebuyas.tripod.com, photo from friendshipoverfries.blogspot.com