Mung Bean Hopia: A Taste of Nostalgia

The aroma of warm, sweet mung bean hopia baking in the oven instantly transports me back to my childhood. I remember eagerly anticipating trips to the local Filipino bakery with my Lola (grandmother). The glass display case, filled with golden-brown hopia, was a sight to behold. Each bite was a perfect balance of flaky crust and sweet, earthy filling. It was more than just a pastry; it was a symbol of family, comfort, and the warmth of home. These hopia represent my family’s love for food and each other.

Recipe Overview

• Prep Time: 4 hours 20 minutes (includes soaking time)
• Cook Time: 20 minutes
• Total Time: 4 hours 40 minutes
• Yields: 18 hopia
• Dietary Type: Vegetarian

Ingredients

For the Mung Bean Paste Filling:

• 14 ounces dried peeled split yellow mung beans
• 1 cup sugar (adjust to taste)
• 1/2 teaspoon salt

For Dough 1:

• 1 cup all-purpose flour (1 cup weighs 4.5 oz)
• 1/4 cup grapeseed oil or canola oil

For Dough 2:

• 2 cups all-purpose flour (2 cups weigh 9 oz)
• 3/8 cup grapeseed oil or canola oil
• 3/8 cup water

For the Egg Wash:

• 1 egg, beaten

Equipment Needed

• Medium glass bowl
• Medium saucepan
• Microwave-proof dish or bowl
• Potato masher
• Small bowl
• Medium bowl
• Small cup
• Fork
• Paper towels
• Cookie sheet

Instructions

Before you begin, it’s important to note that this recipe yields enough mung bean paste for roughly 35 hopia, while the dough recipe is scaled for 18. To avoid waste, it is best to cook the entire amount of mung beans and freeze the leftover paste for future batches.

Preparing the Mung Bean Paste Filling:

1. In a medium glass bowl, soak the mung beans in water for 4 hours at room temperature. Alternatively, you can soak them overnight in the refrigerator to prevent sprouting.
2. After soaking, drain the yellow water and rinse the beans well.
3. Transfer the beans to a medium saucepan and add fresh water until it’s about 1/8-inch above the beans.
4. Bring to a boil, then reduce heat to medium when the beans start to soften.
5. As the beans cook, scoop out any foamy water that forms on top.
6. Continue cooking until the beans form a paste, stirring frequently to prevent burning. Use a wooden spoon to mash down the beans in the saucepan as they soften.
7. When only a few intact beans remain, remove from heat and transfer the paste to a microwave-proof dish or bowl.
8. Use a potato masher to mash down the paste until it is very smooth. A food processor could also be used for this step but has not yet been tested for this recipe.
9. Sprinkle the salt over the paste and mix well. Then, gradually add the sugar, adjusting to taste.
10. Once the paste is sweet enough, spread it into an even layer in the same dish.
11. Microwave on high for 5 minutes to “dry” it out. The goal is for the paste to be dry enough to shape it into a ball without being too dry that it crumbles or burns.
12. Set aside to cool and proceed with making the doughs.

Preparing Dough 1:

1. In a small bowl, make a well in the center of the flour and add the oil.
2. Combine with a fork until loose, coarse crumbs form.
3. Set aside.

Preparing Dough 2:

1. In a separate medium bowl, make a well in the center of the flour.
2. In a separate small cup, whisk together the oil and water.
3. Pour the oil and water mixture into the center of the flour.
4. Combine with a fork until the dough takes shape.
5. Divide the dough into 4 equal parts.
6. Flatten each part into a square about 1/8-inch thick. Do NOT flour the work surface, as the dough has enough oil to prevent sticking.

Assembling the Hopia:

1. For each of the flattened squares, do the following: Crumble 1/4 of Dough #1 on top of Dough #2.
2. Spread the crumbs evenly, but leave a space about 1/2-inch from the perimeter of Dough #2 so Dough #1 does not fall off the edges.
3. Gently roll up the square with your fingers like a jelly roll.
4. Pinch the ends a tiny bit to prevent Dough #1 from falling out.
5. Repeat the process with the remainder of the flattened squares.
6. Gently roll each jelly roll back and forth under your palms, stretching it into a cylinder about 1-inch in diameter.
7. Place the cylinders on top of a paper towel and chill and rest in the refrigerator for 30 minutes to absorb excess oil. Do not chill overnight, as the dough will harden.
8. After the chilled rest time is up, preheat the oven to 375°F (190°C).
9. Take the chilled cylinders and cut each into 5 pieces.
10. Flatten each piece into a very thin square a bit less than 1/8-inch thick.
11. Place a small scoop of mung bean paste in the center of the square.
12. Fold the edges and pinch them together to form a ball.
13. Place the ball pinched side down onto an UN-greased cookie sheet and flatten it just slightly, but not so much that the pastry skin cracks open.
14. Brush the tops with beaten egg.
15. Bake at 375°F (190°C) for 20 minutes, or until the bottoms are slightly brown.

Expert Tips & Tricks

• Adjust sweetness: Taste the mung bean paste as you add sugar. Everyone has different preferences, and a good hopia strikes the perfect sweet spot for you.
• Drying the filling: Microwaving the mung bean paste is crucial to achieve a texture that’s firm enough to handle. Watch carefully, as over-drying will result in a crumbly filling.
• Rolling Technique: The key to a flaky crust is in the rolling. Be gentle and avoid overworking the dough. The chilling step helps relax the gluten, making it easier to roll.

Serving & Storage Suggestions

Mung bean hopia is best served warm, fresh from the oven. The flaky crust and sweet filling are a delightful combination. They are excellent with a cup of coffee or tea. To store leftover hopia, place them in an airtight container with a piece of bread. This helps maintain their softness. If the pastry hardens, microwave the hopia for 30 seconds on High to restore its texture. Hopia will last for 2-3 days at room temperature or up to a week in the refrigerator. They can also be frozen for longer storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	265.6 kcal	N/A
Calories from Fat	N/A	28%
Total Fat	8.4 g	12%
Saturated Fat	0.9 g	4%
Cholesterol	11.8 mg	3%
Sodium	77.5 mg	3%
Total Carbohydrate	40.1 g	13%
Dietary Fiber	4.6 g	18%
Sugars	11.2 g	N/A
Protein	8.1 g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Ube Hopia: Substitute a portion of the mung bean paste with ube halaya (purple yam jam) for a vibrant color and unique flavor.
• Savory Hopia: Experiment with savory fillings like pork floss, adobo flakes, or even a spicy bean paste.
• Gluten-Free Hopia: Substitute the all-purpose flour with a gluten-free blend for a gluten-sensitive version.
• Vegan Hopia: Substitute the egg wash with plant-based milk mixed with a touch of maple syrup.

FAQs (Frequently Asked Questions)

Q: Why is it important to soak the mung beans?
A: Soaking the mung beans softens them, making them easier to cook and mash into a smooth paste. It also helps to remove any impurities.

Q: Can I use a food processor instead of a potato masher for the filling?
A: Yes, a food processor can be used to make the mung bean paste smoother. However, be careful not to over-process, as this can result in a gummy texture.

Q: How do I prevent the dough from cracking when flattening it?
A: Ensure the dough is properly rested and chilled. This allows the gluten to relax, making it more pliable and less prone to cracking.

Q: What if my mung bean paste is too dry?
A: Add a tablespoon or two of water or melted butter to the paste and mix well. Then microwave for an additional minute to rehydrate.

Q: Can I freeze the hopia after baking?
A: Yes, you can freeze baked hopia. Wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before reheating.

Final Thoughts

Mung bean hopia is more than just a recipe; it’s a connection to heritage and a reminder of cherished memories. While the process may seem a bit involved, the end result is well worth the effort. The flaky crust and sweet, earthy filling are a delightful combination that is sure to please. Don’t hesitate to experiment with variations and make this recipe your own. Share your hopia with family and friends, and savor the joy of this classic Filipino-Chinese treat. I encourage you to bake a batch today and experience the magic of hopia for yourself!