📝 About This Recipe
Hopia Munggo is a beloved Filipino-Chinese treasure, featuring a sweet, velvety mung bean paste encased in a spectacularly flaky, laminated crust. This recipe captures the nostalgic essence of Binondo bakeries, balancing the earthy richness of the legumes with a delicate, buttery pastry that shatters with every bite. It is the perfect marriage of texture and tradition, making it an irresistible snack or a thoughtful handmade gift.
🥗 Ingredients
Mung Bean Filling
- 1.5 cups Split yellow mung beans (soaked for at least 4 hours or overnight)
- 1 cup Granulated sugar (adjust to preferred sweetness)
- 2 tablespoons Vegetable oil (neutral oil like canola)
- 1/4 teaspoon Salt (to balance the sweetness)
- 3 cups Water (for boiling)
Dough 1 (Water Dough)
- 2 cups All-purpose flour (sifted)
- 2 tablespoons Granulated sugar
- 1/3 cup Vegetable oil
- 1/2 cup Water (room temperature)
Dough 2 (Oil Dough)
- 1.5 cups All-purpose flour (sifted)
- 1/2 cup Vegetable oil (or lard for extra flakiness)
Egg Wash & Finish
- 1 large Egg yolk (beaten)
- 1 teaspoon Water (mixed with yolk)
👨🍳 Instructions
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1
Drain the soaked mung beans and place them in a heavy-bottomed pot with 3 cups of water. Bring to a boil, then lower the heat and simmer for 30-40 minutes until the beans are very soft and mushy.
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2
Drain any excess water and mash the beans using a fork, masher, or food processor until a smooth paste forms. Transfer back to the pot.
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3
Add sugar, oil, and salt to the bean paste. Cook over medium-low heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. Let it cool completely, then divide into 20 equal balls.
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4
Prepare the Water Dough: In a medium bowl, combine 2 cups flour, 2 tbsp sugar, 1/3 cup oil, and 1/2 cup water. Knead until smooth and elastic, about 5 minutes. Cover and let rest for 30 minutes.
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5
Prepare the Oil Dough: In a separate bowl, mix 1.5 cups flour and 1/2 cup oil until it forms a soft, paste-like dough. Do not overwork. Let rest for 20 minutes.
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6
Divide both the Water Dough and the Oil Dough into 20 equal portions each. Keep them covered with a damp cloth to prevent drying.
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7
Take one portion of Water Dough and flatten it into a small disc. Place one portion of Oil Dough in the center, wrap the water dough around it, and pinch to seal into a ball.
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8
On a lightly floured surface, roll the ball into a long oval shape using a rolling pin. Roll it up tightly like a log from the short end.
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9
Turn the log 90 degrees and roll it out into a long rectangle again. Roll it up tightly once more. This creates the many flaky layers.
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10
Flatten the rolled-up log with your palm and roll it into a circle. Place a ball of mung bean filling in the center.
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11
Gather the edges of the dough over the filling and pinch firmly to seal. Flatten the pastry slightly into a thick disc and place seam-side down on a parchment-lined baking sheet.
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12
Preheat your oven to 375°F (190°C). Brush the tops of the hopia with the egg wash mixture for a beautiful golden sheen.
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13
Bake for 20-25 minutes. Halfway through, you can carefully flip the hopia and brush the other side if you prefer a 'puck' style, or just leave them upright for a domed look.
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14
Remove from the oven when the crust is golden brown. Transfer to a wire rack to cool slightly before serving.
💡 Chef's Tips
Ensure the mung bean filling is completely cool before stuffing, otherwise the steam will make the pastry soggy. If the dough feels too springy and shrinks back while rolling, let it rest for another 10 minutes to relax the gluten. For the flakiest results, use lard instead of vegetable oil in the Oil Dough portion. Don't skip the double-rolling process; this 'lamination' is what creates the signature spiral layers in authentic hopia. Store leftovers in an airtight container for up to 5 days, or freeze and reheat in a toaster oven to restore crispness.
🍽️ Serving Suggestions
Serve warm with a cup of hot Jasmine or Oolong tea to cut through the sweetness. Pair with a cold glass of soy milk for a traditional afternoon snack (merienda). Enjoy alongside savory stir-fried noodles like Pancit Canton for a sweet-and-salty contrast. Gift them in small parchment-lined boxes for a beautiful homemade present. Lightly toast them in a dry pan for 2 minutes before eating to refresh the flaky texture.