Скачать или смотреть Homemade Hopia with Red Bean Filling | Oven or Kawali Method

Hopia’s sweet, flaky goodness makes it a favorite snack in Filipino and Asian bakeries. It's filled with a creamy red bean filling and can be cooked in the oven or on the stovetop. Delicious with coffee or tea!

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How to make Baked and No-bake Hopia

✅Ingredients:

1 cup red mung beans
Water
1 cup and 3 tablespoons sugar
2-3 tablespoons milk powder (optional)
2 ¾ cups all-purpose flour
¼ cup unsalted butter, cubed and chilled
½ cup vegetable oil
½ teaspoon salt

✅ Instructions:

Cover the red beans in a bowl with enough water and soak overnight. Drain and rinse well.

Transfer the red mung beans to a saucepan, add enough water to cover them, and bring to a boil. Lower the heat and simmer until very soft. Drain well and allow to cool. Transfer to a food processor or blender. Add a bit of water and process into a puree.

Transfer the pureed beans to a non-stick saucepan, add the sugar, and stir until it is dissolved. Cook over medium heat until it thickens and forms a paste. Add milk powder and stir until dissolved. Transfer the mixture to a bowl and allow it to cool.

Prepare the inner dough by combining ½ cup all-purpose flour and butter. Using a pastry cutter or two forks, cut butter into flour until a crumbly mixture forms. Add 1-2 teaspoons of water and use your hands to gather into a mass. Refrigerate for 10-15 minutes.

For the outer dough, combine 2 ¼ cups all-purpose flour, sugar, and ½ cup water. Mix until well incorporated. Gently knead with your hands until the dough comes together. Place on a lightly floured piece of wax paper and roll into a ¼-inch square.

On another lightly floured sheet of wax paper, roll the inner dough into a ⅛-inch-thick square. Wrap the dough around the rolling pin and place gently on top of the rolled outer dough. Fold the edges of the outer dough until the inner dough is entirely covered. Refrigerate for 15 minutes.

Roll out the dough into a 14-inch by 12-inch rectangle. Starting on the long edge, roll the dough into a tight log. Roll and elongate to 20-24 inches long, then cut into 1-inch-thick portions.

Flatten a portion using your palms and spoon about 1 tablespoon of the bean paste onto it. Fold edges to cover the filling. Shape into a small, smooth ball and flatten into a disc, about 2.5 inches in diameter. Repeat this process with the remaining dough.

For the oven-baked hopia, line a tray with parchment paper and place the hopia on it. Brush the tops with beaten egg and bake in a preheated 375°F/190°C oven for 30-35 minutes.

For the no-bake hopia, arrange the hopia in a single layer on a pan. Cook over low heat, turning every minute, until both sides are lightly browned. Arrange the hopia on their sides to lightly brown the edges. Remove from heat.

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