Vegan Ube Hopia
Delight your taste buds with this Vegan Ube Hopia, a plant-based twist on the beloved Filipino pastry that pairs a flaky, golden crust with a rich and creamy purple yam filling. Made with solid coconut oil, this dairy-free dough achieves a perfectly tender and buttery texture, while the vibrant ube filling—enhanced with coconut milk and optional ube extract for added depth and color—is irresistibly sweet and smooth. Each piece is lovingly crafted into individual portions, making these pastel-hued treats a delightful snack or dessert. Whether served warm from the oven or enjoyed at room temperature, this recipe is a must-try for lovers of Filipino flavors, vegan baked goods, and unique, eye-catching treats. Perfect for sharing or indulging on your own, this Vegan Ube Hopia is a showstopping dessert that also happens to be completely dairy and egg-free!
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Ingredients
- 300 grams all-purpose flour
- 125 grams coconut oil (solid but pliable, not melted)
- 120 milliliters water
- 15 grams granulated sugar (for the dough)
- 400 grams purple yam (ube), cooked and mashed
- 60 milliliters coconut milk
- 100 grams granulated sugar (for the filling)
- 1 teaspoon ube extract (optional, for color and flavor)
- 10 grams cornstarch
Directions
Step 1
In a mixing bowl, combine the all-purpose flour and sugar. Add the solid coconut oil and cut it into the flour using a fork or your fingers until the mixture has a crumbly texture.
Step 2
Gradually add water to the flour mixture and knead gently until a soft dough forms. Do not over-knead. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for 30 minutes.
Step 3
While the dough chills, prepare the filling. In a saucepan over medium heat, combine the mashed purple yam, coconut milk, sugar, and ube extract (if using). Stir constantly until the mixture thickens, about 8-10 minutes.
Step 4
Dissolve the cornstarch in 1 tablespoon of water to create a slurry, then stir it into the ube mixture. Cook for another 1-2 minutes until the mixture is thick and shiny. Remove from heat and let the filling cool completely.
Step 5
Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
Step 6
Remove the dough from the refrigerator and roll out one portion on a floured surface into a rectangle, about 1/8 inch thick.
Step 7
Divide the ube filling into 12 equal portions. Take a small amount of filling and shape it into a ball.
Step 8
Cut the rolled-out dough into 12 rectangular pieces. Place one piece of ube filling onto each dough rectangle. Fold the edges of the dough over the filling and seal tightly to form a neat ball or square shape.
Step 9
Repeat the process with the other half of the dough and filling.
Step 10
Arrange the prepared hopia on the baking tray, seam side down, leaving some space between each piece.
Step 11
Bake in the preheated oven for 25-30 minutes or until the hopia are lightly golden on top. Rotate the tray halfway through baking to ensure even cooking.
Step 12
Remove the hopia from the oven and let them cool slightly before serving. Enjoy these flaky, sweet vegan ube hopia as a treat or snack!
Nutrition Facts
| Serving size | (1136.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3247.1 |
| Total Fat 128.5g | 0% |
| Saturated Fat 107.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 59.0mg | 0% |
| Total Carbohydrate 486.3g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 122.8g | |
| Protein 36.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 121.1mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 1966.2mg | 0% |
Source of Calories