Mung Bean Hopia Filipino Chinese Pastry
Delight in the rich, flaky goodness of Mung Bean Hopia, a traditional Filipino-Chinese pastry that’s beloved for its melt-in-your-mouth layers and sweet, earthy mung bean filling. This recipe combines the art of pastry-making with simple, wholesome ingredients like mung beans, sugar, butter, and all-purpose flour to create a perfect balance of texture and flavor. The flaky layers are achieved through meticulous dough preparation and rolling techniques, while the velvety mung bean paste, cooked to perfection, makes for an irresistibly smooth filling. Great as a snack or a dessert, these golden, egg-washed pastries are baked to crisp perfection and best enjoyed with tea or coffee. Whether you’re looking to embrace your cultural roots or simply explore new flavors, this homemade Mung Bean Hopia is sure to impress.
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Ingredients
- 200 grams Mung beans (split and hulled)
- 100 grams Granulated sugar
- 30 milliliters Vegetable oil (for mung bean paste)
- 150 grams All-purpose flour (for dough 1)
- 60 grams Butter (softened, for dough 1)
- 200 grams All-purpose flour (for dough 2)
- 60 milliliters Vegetable oil (for dough 2)
- 65 milliliters Water (for dough 2)
- 1 teaspoon Salt
- 1 piece Egg (for egg wash)
Directions
Step 1
Rinse the mung beans and soak them in water for at least 4 hours or overnight. Drain and rinse again before cooking.
Step 2
Place the soaked mung beans in a pot with enough water to cover them. Cook over medium heat, stirring occasionally, until the beans are soft and the liquid has evaporated (about 30 minutes).
Step 3
Mash the cooked mung beans or blend them into a smooth paste. Transfer to a saucepan.
Step 4
Add sugar and vegetable oil to the mung bean paste. Cook over low heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. Allow the filling to cool completely.
Step 5
Prepare Dough 1: In a bowl, combine 150 grams of all-purpose flour and softened butter. Knead until a soft dough forms. Cover and set aside.
Step 6
Prepare Dough 2: In a separate bowl, mix 200 grams of all-purpose flour, vegetable oil, water, and salt. Knead until smooth and pliable. Cover and rest for 15 minutes.
Step 7
Divide both Dough 1 and Dough 2 into 12 equal portions each. Roll each portion from Dough 2 into a flat disc. Place a portion of Dough 1 in the center, fold the edges over, and roll into a smooth ball.
Step 8
Flatten each ball with a rolling pin into a rectangular shape. Roll it into a log, then flatten again perpendicular to the first direction. Roll it into a log once more and flatten into a disc shape. This process creates the flaky layers.
Step 9
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Step 10
Divide the mung bean filling into 12 equal portions and roll them into small balls. Place one filling ball in the center of each flattened dough disc, wrap, and seal the edges.
Step 11
Place the filled pastries seam-side down on the baking sheet. Lightly beat the egg and brush it over the tops of the pastries for a golden finish.
Step 12
Bake in the preheated oven for 20-25 minutes or until the tops are golden brown. Allow to cool before serving.
Nutrition Facts
| Serving size | (922.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3679.0 |
| Total Fat 150.0g | 0% |
| Saturated Fat 46.9g | 0% |
| Cholesterol 318.9mg | 0% |
| Sodium 2805.0mg | 0% |
| Total Carbohydrate 504.9g | 0% |
| Dietary Fiber 41.9g | 0% |
| Total Sugars 114.7g | |
| Protein 92.4g | 0% |
| Vitamin D 58.1IU | 0% |
| Calcium 348.6mg | 0% |
| Iron 25.8mg | 0% |
| Potassium 2885.9mg | 0% |
Source of Calories