Sugar-Free Hopia
Discover the guilt-free delight of Sugar-Free Hopia, a healthier twist on a beloved Filipino pastry! This recipe combines the flaky, melt-in-your-mouth goodness of traditional hopia with the natural sweetness of stevia or monk fruit, making it the perfect treat for those seeking a sugar-free indulgence. The filling features creamy mashed mung beans infused with a touch of vanilla, creating a rich and satisfying center. The dough, prepared with coconut oil for a subtle tropical note, is folded and rolled to achieve its signature layers. Whether you're catering to dietary preferences or simply looking for a new snack, these baked pastries are a wholesome addition to your repertoire. Perfect for tea time, gifting, or satisfying a midday craving, Sugar-Free Hopia is sure to impress.
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Ingredients
- 250 grams All-purpose flour
- 125 grams Coconut oil
- 60 ml Cold water
- 1 large Egg (for egg wash)
- 150 grams Mung beans
- 5 tablespoons Stevia or monk fruit sweetener
- 1 teaspoon Vanilla extract
Directions
Step 1
Rinse the mung beans under cold water until the water runs clear, then soak them in cold water for 1 hour.
Step 2
Drain and transfer the mung beans to a medium saucepan filled with water, ensuring it is submerged by about 1 inch. Cook over medium heat until they are soft, about 30 minutes. Drain well.
Step 3
Mash the cooked mung beans while they are still warm in a bowl until smooth. Stir in the stevia or monk fruit sweetener and vanilla extract. Set aside.
Step 4
While the filling cools, prepare the dough. In a bowl, mix the all-purpose flour and half of the coconut oil (62.5 grams) until it resembles a coarse meal.
Step 5
Gradually add the cold water into the flour mixture until a shaggy dough forms. Knead gently until smooth, cover and let it rest for 30 minutes.
Step 6
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 7
Lightly flour a work surface and gently roll out the dough into a rectangle about 1/4 inch thick.
Step 8
Spread the remaining coconut oil evenly over the dough, then fold the dough into thirds like a letter. Roll out the dough again into a rectangle and fold once more. Rest it for 15 minutes.
Step 9
Roll the dough once again and cut it into 12 equal portions.
Step 10
Flatten each dough piece slightly with your hands. Place about a tablespoon of the mung bean filling in the center of each piece of dough. Enclose the filling by pulling the edges over and pinching to seal, forming a ball shape.
Step 11
Place the filled dough balls seam-side down on the prepared baking sheet. Beat the egg in a small bowl and brush it lightly over each pastry.
Step 12
Bake in the preheated oven for 20 minutes or until the pastries are golden brown. Allow them to cool slightly before serving.
Nutrition Facts
| Serving size | (646.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2342.8 |
| Total Fat 141.4g | 0% |
| Saturated Fat 106.6g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 186mg | 0% |
| Sodium 395.7mg | 0% |
| Total Carbohydrate 219.7g | 0% |
| Dietary Fiber 17.4g | 0% |
| Total Sugars 4.5g | |
| Protein 41.9g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 103.9mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 716.5mg | 0% |
Source of Calories