Hopia with Monggo Filling

Hopia is a Filipino pastry snack with filling and covered with a flaky crust. The famous brands of hopia in the Philippines are Eng Bee Tin and Polland.

There are a variety of fillings for hopia. The most common is monggo (mung bean) and ube. For the adventurous foodie, you can also try the custard , pandan and ube queso flavors.

This is one of my husband's favorite snack and so whenever someone is going to visit us in Vancouver, he would ask them to bring hopia.

Making hopia is a little complicated at first because you are making 2 doughs. They are quite similar in composition but still slightly different. The more practice in making this recipe, the more you will be able to perfect it.

It is also handy to use a round cutter to have a uniformed size.

Yield: 12-14

Author: Malu Bonifacio

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Hopia with Monggo Filling

Filipino pastry snack with monggo filling and covered with a flaky crust

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

Ingredients

Filling

• 1 cup uncooked monggo red beans
• ⅓ cup sugar
• ¼ tsp salt
• 3 tbsp shortening
• 3 cups water

Dough #1

• 1¾ cup all purpose flour
• ⅓ cup vegetable oil
• ½ cup water
• 1 tsp salt

Dough#2

• 1 cup all purpose flour
• ¼ cup sugar
• ½ cup shortening

Instructions

Monggo Filling

1. Wash monggo beans and soak overnight.
2. In a saucepan, boil 3 cups of water and place beans. Cover pan and let it boil for 30 to 45 minutes until soften.
3. Placed the beans in a blender, then add sugar, salt and shortening. Let cool before using.
4. Dough #1
5. In a bowl, combine all purpose flour, salt, oil and water. Mix everything with your hands. Set aside.

Dough #1

1. In a bowl, combine all purpose flour, salt, oil and water. Mix everything with your hands. Set aside.

Dough #2

1. n a bowl, combine all purpose flour, sugar and shortening. Mix everything with your hands. Set aside.

Assembly

1. Roll out Dough #1.
2. Spread the crumbled dough #2 on top.
3. Fold into three and roll out thinly in one direction. Rest for 5 minutes.
4. Then roll out again. Then rest for 5 minutes again. Roll the dough into a log.
5. Divide into 12-14..
6. Take each dough and use a rolling pin to make a circle.
7. Fill it with a scoop or 1 tablespoon of monggo filling.
8. Enclose dough and invert pinch side down on trays.
9. Place it inside a round cookie cutter to make the size uniform.
10. Brush the top of each hopia with shortening.
11. Baked in a greased tray for 15 - 20 minutes in a preheated oven of 350°F or until the hopia turns golden brown.