Hopia Hapon a.k.a. Japanese Hopia is a Filipino favorite pastry afternoon merienda. This Hopiang Hapon is also identical to the famous Chinese Mooncake. The only difference is that these Hopiang Hapon are originally cooked in a griddle back in the days and the fillings are made from Sweet Red Bean Paste or in Japan they call it “Anko” and in Philippines we call it “Red Monggo”
Hopiang Hapon are one of my childhood favorite merienda. I remember buying these in the nearest sari sari stores back in the days. Nowadays, you can only find these hopias available in chinese pastry shop like Eng bee tin or in Binondo. Some supermarkets are still selling these special hopia. However, if you can’t find any store near, you can easily make your own homemade hopiang munggo at home. You can also sell these hopias! The molds can be easily purchase online in Lazada or Shopee and look for “Mooncake Molds”.
Sweet Red Bean or Red Monggo are also used in Halo-halo recipes.
Even the ready made Japanese Red Bean Paste are available online. So you can easily skip the long process of boiling the beans.
Homemade Hopiang Hapon Recipe
INGREDIENTS:
For the Filling:
500 grams Sweet Red Bean (Red Monggo)
8 cups water (will be used for boiling)
3/4 cup vegetable oil
1-3/4 cups refined sugar
For the Soft Dough:
2 cups flour
5 tablespoons lard
10 tablespoons water
1/4 teaspoon salt
For the Egg Wash:
1 egg yolk
2 Tbsp milk
INSTRUCTIONS:
Prepare the Filling: Soak mung beans in water for 1 hour then drain. Place in pan with 8 cups of water over high heat until boiling, then lower heat to simmer afterwards.
Turn off stove when skins break and separate from the beans. Wash to remove skins completely then strain well to remove excess water.
Mix the oil and sugar with the beans and place in a saucepan.
Stir continuously while cooking until most of the liquid part has evaporated and the filling is paste-like. Set aside to cool.
Divide filling into 20 balls (equal parts).
For the Soft Dough: Mix all ingredients for the soft dough until very smooth.
Divide the dough into 20 equal parts to make balls.
Using a rolling pin, flatten each ball of dough into a 3-inch diameter circle.
Put filling in the center of the dough, and fold the edges to the top and pinch to seal edges together.
Place each Hopia into the flour dusted chinese mooncake mold. And carefully unmold to preserve the shape.
Transfer and arrange into a lined baking sheet.
Preheat oven to 350°F, then bake for about 20 minutes. Less baking time for smaller size.
Brush the top of each hopiang hapon with egg wash, about 5 minutes just before hopiang hapon gets cooked. Continue to bake it for 5 minutes more until your hopia becomes golden brown.
Remove tray from oven and let it cool completely.
Note: Please use the US standard measuring cups and spoon for accurate measurements versus the normal cups and spoon which is not accurate.
