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Hopia

 

Here is the hopia recipe.  I used a different dough recipe but other than that I followed all the steps.  Here is my dough recipe:

Dough1: 1 cup all purpose flour

5 tblsp solid oil (crisco or lard)

Lard makes the dough more flakier and tender

Dough2: 2 cups all purpose flour

1 1/2 tblsp sugar

1/2 cup liquid oil (vegetable oil)

1/2 cup water

 

Hopia - "Mung Bean Pastry"
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SOURCE:      Posted by Ma. Elena Francisco (Lyn) from a recipe from
Phoebe L. Parrone (Lucy)

DESCRIPTION: A snack/dessert pastry using a filling of sweetened yellow
split mung beans.

SERVING:     About 20 hopias.

RATING:
Difficulty: Not very difficult.
Time:    About 3-4 hours.  20-30 minutes to bake plus preparation time.
Precision:  Approximate measurement OK.

INGREDIENTS:

Munggo Filling:
1 lb. or 14 oz (1 package) yellow peeled split mung beans.  One package
is enough for 2 recipes.  I usually make the whole package and then use
up on 1/4 of it for my half-recipe dough and freeze the rest of the
filling.)
2 1/2  cups sugar

Dough 1:
cup  Wondra flour
(I did not know what Wondra flour is so I used all-purpose flour with
good results.)
1/3 to 1/2 cup oil (any oil will do)

Dough 2:
2 cups All Purpose flour
1/2  cup   oil
1/2  cup   water

DIRECTIONS:

Make Munggo Filling:
1.  Soak the mung beans in 5 cups of water overnight.

2.  When you cook it, add 2 more cups of water and boil mung beans
until mashed.

3.  Add sugar and mix until lapot (sorry, the english word has escaped
my mind momentarily...okay, I remember...mix until you get a thick
consistency)

Make Dough 1:
1. Mix well and then divide into 4 parts.

Make Dough 2:
1.  Mix thoroughly and smoothen mixture (smooth - no streaks or
bubbles).

Lyn's note:  I am a chemistry student, and I do remember the phrase
"Like dissolves like".  Since oil and water are immiscible (they do not
mix), I added first the oil, mixed that well, and then the water.  I
had the feeling I should have done it the other way around, but I think
that the results are the same no matter how
it is done.

2.  Divide mixture into 4 parts.

3.  Flatten with hands into 8 inches long, 4 1/2 inches wide and about
1/4 inch deep square.

Prepare Hopia:
1.  Sprinkle Dough 1 on top of Dough 2.

2.  Pat lightly making sure not to put too much pressure. The trick is
not to mix the 2 doughs.

3.   Then roll with your hands as if rolling a jelly roll (Sorry about
this... I'm not really a baker and since I learned how to make hopia by
watching somebody do it, I'm making these procedures up).

4.  Pinch the ends a teeny bit so that none of Dough 1 falls off the
open ends.

5.   Wrap each of the 4 logs in a plastic wrap and refrigerate for 30
minutes.

Lynís note: I used was paper to wrap the logs.  I think it is easier
than plastic wrap.

6.  Watch a little tv...

7.  Beat 2 eggs and set aside.

8.   Take the logs and cut each log into...say...5 or 6 parts.

Lyn's note:  The logs were rather oily; I had the feeling that oil was
separating out or something.

9.   Flatten each part and spread the mung filling over the middle of
the dough.

Lyn's note:  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)

10. Fold ends and pinch into a ball.

11. 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.  You
don't have to do this but if you don't then your hopia will appear like
little siopaos. I personally like mine to have flat tops. Bahala ka na.

12. Brush the top with the beaten eggs.

13. Bake at 375 F for 20-30 minutes.

NOTES:
This is half a recipe. That's how I often make it.  From this recipe,
you'll make about 20 hopias.

Enjoy a hearty merienda with your favorite pop drink or with milk; I
found that drinking Sarsi and eating hopia is just a wee bit too sweet.

Lucy Parrone suggested that only 1/3 to 1/2 cup of oil be used for
Dough #1. When I used 1/2 cup of oil, after I took the logs out of the
refrigerator, the oil started to separate out:  that told me that
perhaps there was too much oil, and that all the available flour
dissolved into the oil.  The crust, however was nice and flaky.  When I
used 1/3 cup of oil, it seemed that that amount fit the amount of
flour used and the oil did not separate as much.  However, the crust
was less flaky.