Low Sodium Hopia

Delight in the perfect balance of tradition and wellness with this Low Sodium Hopia recipe, a healthier spin on the beloved Filipino pastry. Featuring a flaky, layered crust made from two types of dough and a naturally sweet mung bean filling, this hopia is crafted to minimize sodium without compromising flavor. The use of unsalted butter, vegetable oil, and granulated sugar ensures a rich yet light texture in every bite, while a touch of vanilla adds irresistible warmth to the filling. With just a hint of milk and egg yolk for that golden glaze, these pastries bake to perfection, offering a satisfying treat ideal for snacks or gatherings. Easy to prepare and yielding 24 delicious pieces, Low Sodium Hopia is perfect for anyone seeking indulgence with a mindful approach.

Nutriscore Rating: 56/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 24

Ingredients

• 500 grams All-purpose flour
• 200 grams Unsalted butter
• 180 milliliters Water
• 100 milliliters Vegetable oil
• 200 grams Mung beans
• 100 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 1 piece Egg yolk
• 1 tablespoon Milk

Directions

Step 1

Rinse the mung beans under cold water until the water runs clear. Place them in a pot with enough water to cover and boil until soft, about 30-40 minutes. Drain and mash the beans.

Step 2

In a saucepan over medium heat, combine the mashed mung beans, granulated sugar, and vanilla extract, stirring constantly until the mixture thickens. Let it cool completely.

Step 3

In a mixing bowl, combine 250 grams of all-purpose flour with 100 grams of unsalted butter. Mix until the mixture resembles coarse crumbs. Add half of the vegetable oil and mix to form a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 4

For the second dough, mix the remaining 250 grams of all-purpose flour with 100 grams of unsalted butter. Add the remaining vegetable oil and 180 milliliters of water gradually, stirring until combined. Knead the dough until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 5

Preheat the oven to 350°F (175°C).

Step 6

Divide both doughs into 24 equal pieces. Roll out a piece of the first dough into a flat disk. Place a piece of the second dough in the center and fold the first dough around it. Roll out this combined dough into a thin sheet.

Step 7

Place about one tablespoon of the cooled mung bean filling in the center of the dough disk. Fold the dough around the filling, pinching the edges to seal.

Step 8

Repeat for the remaining dough and filling.

Step 9

In a small bowl, beat the egg yolk with one tablespoon of milk to create an egg wash. Brush each hopia with the egg wash.

Step 10

Place hopia on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown.

Step 11

Remove from the oven and let cool on a wire rack before serving.

Nutrition Facts

Serving size	(1313.3g)

Amount per serving	% Daily Value*
Calories	4802.2

Total Fat 283.2g	0%
Saturated Fat 117.2g	0%
Polyunsaturated Fat 62.3g
Cholesterol 628.7mg	0%
Sodium 492.2mg	0%
Total Carbohydrate 519.0g	0%
Dietary Fiber 27.8g	0%
Total Sugars 106.6g
Protein 69.3g	0%

Vitamin D 24.7IU	0%
Calcium 212.8mg	0%
Iron 26.3mg	0%
Potassium 1123.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 5.7%

Carbs: 42.4%