I have tried my new recipe called "Hopia Mungo". See what I've made! This is my favorite ever since I was a kid. Very yummy!
Hopia is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines around the start of the American civil occupation. It is a widely-available inexpensive treat and a favoured gift for friends and relatives. There are two types, the flaky type which uses Chinese puff pastry and the cake dough type which uses a soft cookie dough similar in texture and taste to the wrapper dough for fig newtons.
The most popular flaky hopia is Hopiang mungo and as its name implies, is filled with sweet split mung bean paste.
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Pinoy Hopia Mungo
For filling:
1 pkg yellow mungo
4 cups water
2 cups sugar
For dough 1
2 cups all purpose flour
1/2 tsp salt
2 Tbsps sugar
1/2 c oil
1/2 c water
For dough 2
1 cup all purpose flour
1/2 c shortening
Cook mungo with the water until it has turned into a thick paste and the mungo is mashed. Add the sugar. Chill until thoroughly cool.
Meanwhile, make doughs. by mixing all the ingredients for dough 1 and separtely dough 2.
Relax dough 1 in the refrigerator for about 10 mins. Roll out into a long rectangle about 24 x 10. Spread dough 2 thinly on dough 1. Roll as for jellyroll. Cut about 1/3 inch thick disks.
Roll disks to about 3", fill with filling, gather the edges and place on parchment lined sheet pans seam side down. Eggwash and bake for about 15 mins . Cool.
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