Filipino Native Food · Food Business · Merienda · Street food

Hopia Munggo


Hopia Munggo Hopia Munggo, hopia ube, hopia pandan, hopia custard, hopia combi! You can make all these today with this recipe. I really miss eating these hopia. My mom will always bring home Eng Bee Tin Hopia from Binondo.

With this recipe, you can easily make your own even if there’s no Eng Bee Tin store near your place. Happy baking!

You may also try this Hopiang Ube recipe.


Hopia Munggo

Canned red or black beans can be substituted)
1/2 cup sugar, more or less, to taste

1st dough:
1 cup Gold Medal all-purpose flour
1/3 cup vegetable oil

2nd dough:
2 cups Gold Medal all-purpose flour
3 tablespoons sugar
1/2 cup vegetable oil
1/2 cup water

1 egg, beaten

Cooking directions:

1. For the 1st dough: Stir flour and oil together. Set aside.
2. For the 2nd dough: Mix flour and sugar. In a measuring cup, combine oil and water; pour into dry ingredients. Mix with a fork, and start kneading, until dough is smooth and changes from white to ivory in color. Divide dough in half. Roll out one portion into a square, about 12 inches. Do not flour your work surface; the oil in the dough will keep it from sticking. Dough should be very thin, less than 1/8 inch, and very even. This thinness is more important that the exact shape or size of the rolled-out dough.

3. Break up half of the first dough, spreading it evenly over the rolled out second dough. Roll up tightly, like a jellyroll, into a cylinder. Roll cylinder back and forth under your palms, stretching it to 16-inch in length, about 1 inch in diameter. Cut in half; wrap in clean towel and chill in refrigerator about 10 minutes, to absorb excess oil (do not refrigerate overnight; dough will harden). Repeat process with the remaining halves of the two doughs.

4. Preheat oven to 375 degrees.

5. Remove one chilled cylinder of dough from refrigerator. Roll back and forth under your palms, stretching cylinder to 12-inch length, about 3/4 inches in diameter. Cut in half. Cut each half into 6 pieces (or 8 for smaller pastries).

6. Roll each piece into a rectangle. Dough should be very thin (may use a plastic tumbler instead of a rolling pin). Place a heaping tablespoon of filling in center. Gather edges of dough over filling and pinch together in the center. Place pinched side down; pat into a circle and flatten slightly.

7. Do the same process for all the dough in the refrigerator. Place hopia on an ungreased cookie sheet or on a sheet of foil. Bake 15 to 20 minutes, until bottoms becomes golden brown (tops of hopia will still be pale). Remove from oven; brush each hopia with beaten egg. Set oven to broil; return hopia to oven until nicely brown, about 2 minutes. Watch carefully to prevent burning. Makes about 32 hopia.

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