Hopia is one of the popular pastries in Philippines. Hopia isn’t a native delicacy because this was introduced to us Filipinos, by the Chinese. This pastry has two famous variations; the hopia mongo and the hopia baboy. We classify them through the filling. If the filling is made out of mung bean paste, then it is Hopia Mongo and if it is made out of pork fat, candied winter melon, green onions, it is called Hopia Baboy.
For some nutritional facts, mongo or mung bean helps lower blood cholesterol levels, helps prevent breast cancer and also it has low sugar level. So if ever you are on a strict diet, this hopia mongo will surely be a good pick. Today I will give you my recipe version of Homemade Hopia Mongo. Enjoy!
For the dough:
3 1/4 cups white king all purpose flour, sifted
1 cup pork lard
1 1/2 tbsp. corn syrup
1/2 cup water
For the filling:
2 cups mung beans, cooked, mashed & strained
1 cup sugar
Sift all purpose flour in a large mixing bowl then make a well in the center and add the water, sugar and corn syrup.
Add pork lard and mix with wooden spoon just to incorporate ingredients with the flour. Do not over mix.
Form dough into a ball, cover with cloth and set aside for at least 30 minutes.
Mix together 1 cup all-purpose flour and 1/2 cup pork lard in a bowl, until a homogeneous paste is formed.
On a lightly floured board or surface, roll out dough ball with a rolling pin to form a rectangular 1-inch thick.
Spread the paste evenly with a spatula over the rectangular dough so that the paste covers two thirds of the surface of the rectangular, fold the uncovered portion over the center and fold the remaining 1/3 over the first. Fold to make three layers of the dough with the paste in between each layer.
Roll our folded dough to its original size and repeat folding process without the paste.
Roll out the dough once more and fold for the third time. Allow to rest for at least 5 minutes. Roll out the dough to its original size.
Cut sheet of dough lengthwise into two equal portions. Roll each portion jelly roll fashion and cut into 12 equal pieces. Flatten each piece and roll out with rolling pin to form a circular piece. Put about a tablespoon of the mongo sugar filling at the center and bring up the sides to top center. Seal tightly.
Press top lightly to flatten. Place filled pieces on ungreased baking sheet lined with brown paper. Brush top with egg or milk diluted with a little water. Prick surface with a little tines of fork to let out steam.
Bake in a preheated oven at 400F for 25-30 minutes or until slightly golden brown.
Serve while it’s hot,
Share and Enjoy!!!