Hello everyone! Today, we will make Hopia – a pastry dough filled with a sweet or savory filling. It is flaky, sweet, and just simply delicious.
And there are various types of filling, such as mung bean (munggo), purple yam (ube), and pork. But today, I’m going to use my mung bean filling for my hopia. 😊
Today, I am going to show you how to make the flaky crusty for Hopia. And for the filling, I have another post for that – Mung Bean Filling.
Tips for achieving flaky crusts
- Use lard. Butter makes it a poor choice for pastry since water will form gluten when it comes in contact with flour. Making the final product chewy instead of flaky.
- Don’t skip the chilling step. Chilling the dough is important for maintaining that flaky crust we all look forward to our hopia. This actually makes your pastry dough easier to roll out and cuts down.
As a Filipino living in another country, it is quite hard to find and buy Filipino foods. If you can find one, you can only get it frozen, so I decided to make Filipino kakanin at home.
How to shape Hopia
Take a round cookie cutter and insert the filled dough inside the circle, then, using your thumb, press it down against it to take the form.
Here are some kakanin recipes you can try at home
- Puto pao
- Leche flan
- Ube halaya
- Tikoy rolls
- Baked bibingka
- Banana turon
- Sticky rice purple yam pancakes
- Rice Puto
So, here is the easiest way for Filipinos living overseas to make their own hopia at home, and for those who have not given this treat a try, I am sure you will like this simple treat. Comment below your favorite hopia filling. I’ll be reading them all! 😉😊
Just the sight makes me want to bake one right now. Go and bake this Hopia! 😊
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For 16 servings of Hopia, you will need:
For the Dough 1
- 125 grams all-purpose flour
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/4 tsp salt
For the Dough 2
- 96 grams all-purpose flour
- 52 grams granulated sugar
- 72.5 grams lard, cold and cut into small cubes
- Sweetened mung beans (monggo) filling
- 1 egg for egg wash
For the Dough 1
- Combine all the ingredients and mixed. Once all the ingredients are mixed together, use a hand to slightly knead the dough. Once the dough is smooth, set it aside and prepare the Dough 2.
For the dough 2
- Mix the flour and sugar then add the shortening. Mix well using your hands until a paste is formed.
Prepare the Hopia
- Place a parchment paper on the table, then put the dough 1 on it. Using a rolling pin, flatten it into 1/8 mm thickness.
- Then distribute evenly the dough 2 on top of the dough 1. Using a spatula or your hand, flatten the dough 2 and make sure it will stick to the dough 1. Watch the video tutorial to see how I did this step.
- Cut sides, then roll it into a log and pinch the ends a teeny bit so that none of dough 1 falls off the open ends. Wrap the dough log and chill it in the fridge for 15 to 20 minutes. TIPS: I used parchment paper to wrap the dough log.
- While waiting, beat the egg and set it aside. Prepare the desired filling and shape them into small balls. You can also start to preheat the oven to 200 degrees Celcius.
- Take the dough log and cut each into equal size. Take a piece of dough and flatten with a rolling pin as thin as possible. Then add the filling over the middle of the dough. Gather the sides of the dough over the filling and pinch together to close. TIPS: I use a cookie cutter to form my hopia.
- Place the hopia on a baking tray with baking paper. Brush the top and sides of each hopia with egg wash before baking.
- Bake the hopia for about 15 to 20 minutes (depending on the size of your hopia) or until the top turns to a golden brown.
- Remove from the oven and let them cool on a cooling rack.
- Use the parchment paper to wrap the dough log.
- Use a cookie cutter for my hopia to form a perfectly round shape.
- Don’t skip the chilling step. The dough will be hard to work on if you don’t chill it in the fridge.
- Do not bake for more than 30 minutes. The dough and filling will dry out if overcooked.
Pretty easy, huh? I hope you smell that flaky delicious hopia and be inspired to make it in your own kitchen. Until next time everyone!