Hopia Recipe is an exciting way to make your own Filipino-Chinese delicacy readily available at home. You can even choose which flavor you prefer, or maybe you can try experimenting with new flavors too.
Not all Pinoys like eating this mini cake. But it is safe to say that more than half of the population has completely fallen in love with it. Some may even say that they are not a fan of it. However, try giving them a piece and they will surely take it to eat immediately. It has this strange, but in a good way, characteristics that make it look delectable and inviting to the majority of Filipinos.
Hopia is like the smaller and simpler version of mooncakes. More people fancy it compared to the latter because it doesn't taste too complex. When translated from the Hokkien language, it describes the delicacy as a good pastry. It is also noticeable from its name where it originated from - China. Whose immigrants brought it to the Philippines when they traveled to the country during the early 2000s. Until then, it became a favorite of many Filipinos. This may also have been caused by the high influence of Chinese culture and food in the country.
There are various flavors for hopia. But there are only three kinds that are currently more well-known - monggo, ube, and baboy. Depending on the flavor of the pastry, they will be able to give different health benefits. The ingredients usually contain several nutrients. Especially those that are flavored with monggo and ube, which can be considered healthier.
How about trying the Hopia Recipe to make the delicacy as snacks for your friends? They will surely love the flaky and soft bread part; and the creamy and soft filling inside it. Pair it with fancy drinks like coffee or tea and you already have the perfect afternoon snack. You can also eat it after a meal, really, you can eat it anytime you like!
- 1 egg for brushing the pastry
- 1 cup adzuki beans
- ½ cup sugar
- 2 cups water or more as needed
- 2 cups plain flour
- ½ cup vegetable oil
- 1 tsp salt
- ½ cup cold water
- 1 ½ cup plain flour
- ½ cup white sugar
- ¾ cup shortening softened to room temperature
To Make The Red Bean Paste
- Wash and rinse the adzuki beans with cold water. Soak it with water overnight at room temperature. The following day, you will notice the beans are enlarged. Drain the water and set aside.
- In a pot over medium heat, combine the adzuki beans, 2 cups water and sugar. Bring to boil and cook for 10 minutes. Drain the water again and put back the beans in the pot. Add another 4 cups water and cook for another 20-30 minutes until soft and sticky. Remove from the pan and transfer it in a glass container. Allow it to cool completely.
- Prepare the filling by scooping about 1 tablespoon of adzuki paste and roll into a ball. Repeat the same procedure with the remaining filling. Set aside.
To Make the Dough
- To make the first dough, combine the flour, vegetable oil, salt and water. Using a wooden spoon, mix until it forms a dough. Transfer on a clean lightly floured flat surface and knead it for about 2-3 minutes until smooth. Set aside.
- Work on your second dough by combining the flour, white sugar and shortening. Using a pastry mixer, mix the dough until well blended. Transfer it on a clean lightly floured flat surface and knead it until it comes together. Shape into a ball and set aside.
- Using a rolling pin, flatten the first dough into a large square. Get the second dough and make it into crumbs then generously sprinkle it on top the first dough. Flatten them again then roll into a log. Wrap it with clear plastic or parchment paper and put inside the refrigerator for at least 15 minutes.
- Preheat the oven at 200° C or 392° F. Prepare 2 baking tray with parchment paper.
- Take out the dough from the refrigerator and divide them into 24 pieces. Flatten it by hand or rolling pin then put the filling in the middle. Fold and gather the sides, use a round cookie cutter and place the filled dough inside the circle, then press it against the counter to make form.
- Arrange the hopia in a baking tray with parchment paper. Brush it with lightly beaten egg and bake for 15-20 minutes or until slighly golden. Remove from the oven and allow it to cool on a cooling rack.