Delicious Hopia Recipe, guys!!!! I am very excited to share this Hopia recipe with you, because I love Hopia so much! I,however, is unable to find a good and tasty Hopia here in our Asian store; So I decided to make my own…Of course, this Hopia does not have the professional look of our native Hopia, Eng Bee Ten, but this I tell yah, it is at par somewhere close to its taste and Hopia yummi-ness given that it is homemade. So don’t beat me up if your Hopia doesn’t have the similar look as Eng Bee Tin which is almost perfectly round and impeccably thin, because its taste is almost similar. In fact my husband’s co worker ordered 15 pieces of it. I did not intend to sell nor become a Hopia production machine, but I thought why not, it can somehow offset the ingredient’s cost. But after the second time, I just have her read this blog and made her own, assuring that it is easy to make. With my work and family schedule, I can’t accomodate orders. Being a Hopia business tycoon is just not in my blood.
WHAT IS HOPIA?
Hopia is a famous Filipino dessert which is sold everywhere in the stores in the Philippines. This is more famous for “pasalubong ” or souvenir as present to friends. It usually wrap in a box or tight plastic wrapper.It has flaky crust and soft sweet filling which is usually made of bean paste. Similar to Pandesal, Hopia is a traditional dessert very much known in my country.
So this Hopia Recipe will yield these goodies looking just exactly similar to the photo below.
The Hopia crust is flaky….( yum, yum… ) And the Mung Bean inside, is really moist and not too sweet. Sorry guys, no pictures for the filling. I want you to find out for yourself how the Hopia filling will look like … suspense, suspense.
When I made these Hopia for the first time, I had doubts how the dough will turn out because I haven’t made a dough similar to this Hopia dough. I was apprehensive and when the Hopia turned perfectly fine, I was relieved that no ingredients were wasted.
So I used these Hopia recipe several times more. And when the Hopia is cold and ready, I put them inside this container and just sit it on my kitchen counter for easy access for breakfast. Paired with coffee, this Hopia is a great way to break the fast.
WHY I LOVE THIS HOPIA:
So,so good for breakfast with coffee.
Great for mid day snacks with another cup of coffee.
I ate it for dinner and it filled me up…
- 1½ All Purpose Flour
- ½ cup sugar
- ¾ cup Crisco® Butter Flavor All-Vegetable Shortening Baking Sticks
- 2 cups All Purpose Flour
- ½ cup water
- ½ cup vegetable oil or canola oil
- ½ teaspoon salt
- 16 oz Mung Beans ( Pre cooked and softened)
- ½ cup condensed milk
- 1 cup sugar
- 1 egg,beaten
- Cook the Mung Beans with 10 cups of water and let boil and soft enough to mash. In my case, I slow cooked the 16 oz Mung Beans with 10 cups water overnight and drain the water.
- After removing the excess water I added the condensed milk and sugar and I transferred the cooked Mung Beans in a medium sized pot and cook in a medium heat until dry. Keep on watching this phase because the cook Mung Beans tend to stick at the bottom, so keep on stirring.
- When the excess water has completely evaporated, let cool and refrigerate for easy handling.
- THERE WILL BE EXTRA FILLING LEFT, JUST PUT IT IN A SEALED CONTAINER AND SEAL FOR NEXT USE.
- Mix all of the ingredients until a crust forms. Set aside AND PREPARE
- DOUGH 2.
- Mix all of the the ingredients until an elastic dough will form.
- Flatten dough and put dough 1 on top.
- Spread dough 1 on top of dough 2 and gently flatten with a rolling pin.
- Roll into a tube and wrap with plastic wrap. Refrigerate for 15 minutes.
- Preheat oven at 350 F.
- Divide Hopia into 15 pieces.
- Flatten Hopia dough and put the cooked filling in the middle.
- Folld the sides just as shown in the video and mold with a medium sized cookie cutter or Biscuit mold.
- Brush top with egg wash and Bake Hopia for 25 minutes until the top is golden in color.