Hopia Recipes

HAUPIA (HAWAIIAN COCONUT PUDDING)

Steps:

• Mix cornstarch and water in a small bowl. Mix till the cornstarch is completely dissolved. Set aside.
• In a small saucepan over medium heat, combine the whole can of coconut milk and sugar. Whisk together, and keep whisking until it's just about to boil.
• Slowly pour in the cornstarch/water mixture while whisking.
• Turn the heat to low, and keep cooking for 10-15 minutes. You'll want to stay at the stove at this whole time, and whisk pretty frequently. You'll know the haupia is ready when it gets much thicker (almost "gluey") and starts to pull away from the side of the saucepan when you whisk.
• Pour into a greased (or parchment paper lined) 8x8 pan. Let cool at room temperature for 15 minutes. Then cool in the fridge for 1-2 hours until set. Cut into squares and enjoy chilled ^_^

BASIC HOPIA

Steps:

• Mix the filling ingredients and cook in medium heat for 10 minutes. Refrigerate to cool down completely. Mix together all the dough ingredients and roll in 1" tube and wrap with plastic. Refrigerate for 15 minutes. At this stage, you could preheat the oven at 400 °F. Take the filling and dough out of the refrigerator and cut dough in 1/4" discs. Flatten each disc to make a 2 inch diameter and scoop 1 tablespoon filling and wrap and seal the dough around it. Press the dough ball to flatten, sealed side down, at about 1 1/2 inch diameter and 1/4 inch thick. Lay the pieces on a baking pan and brush with eggwash. Bake for 15 - 20 minutes, the top should be golden brown.

HOPIA RECIPE

Steps:

• Wash and rinse the adzuki beans with cold water. Soak it with water overnight at room temperature. The following day, you will notice the beans are enlarged. Drain the water and set aside.
• In a pot over medium heat, combine the adzuki beans, 2 cups water and sugar. Bring to boil and cook for 10 minutes. Drain the water again and put back the beans in the pot. Add another 4 cups water and cook for another 20-30 minutes until soft and sticky. Remove from the pan and transfer it in a glass container. Allow it to cool completely.
• Prepare the filling by scooping about 1 tablespoon of adzuki paste and roll into a ball. Repeat the same procedure with the remaining filling. Set aside.
• To make the first dough, combine the flour, vegetable oil, salt and water. Using a wooden spoon, mix until it forms a dough. Transfer on a clean lightly floured flat surface and knead it for about 2-3 minutes until smooth. Set aside.
• Work on your second dough by combining the flour, white sugar and shortening. Using a pastry mixer, mix the dough until well blended. Transfer it on a clean lightly floured flat surface and knead it until it comes together. Shape into a ball and set aside.
• Using a rolling pin, flatten the first dough into a large square. Get the second dough and make it into crumbs then generously sprinkle it on top the first dough. Flatten them again then roll into a log. Wrap it with clear plastic or parchment paper and put inside the refrigerator for at least 15 minutes.
• Preheat the oven at 200° C or 392° F. Prepare 2 baking tray with parchment paper.
• Take out the dough from the refrigerator and divide them into 24 pieces. Flatten it by hand or rolling pin then put the filling in the middle. Fold and gather the sides, use a round cookie cutter and place the filled dough inside the circle, then press it against the counter to make form.
• Arrange the hopia in a baking tray with parchment paper. Brush it with lightly beaten egg and bake for 15-20 minutes or until slighly golden. Remove from the oven and allow it to cool on a cooling rack.

MUNG BEAN HOPIA - FILIPINO CHINESE PASTRY

Steps:

• **One 14-oz package of dried peeled split yellow mung beans makes 35 hopia. Dough recipe is for 18 hopia. It is best to cook the entire package and freeze the unused portion**.
• MUNG BEAN PASTE FILLING.
• In medium glass bowl, soak beans in water for 4 hours at room temperature. You can soak overnight, but place bowl in fridge to prevent bean sprouting.
• After soaking, drain yellow water and rinse beans well. Transfer beans to medium saucepan, add fresh water about 1/8-inch above beans, and bring to boil. When beans start to soften, scoop out foamy water on top and reduce heat to medium. Continue cooking into a paste, stirring often to prevent burning. Use a wooden spoon to mash down the beans in the saucepan.
• When only a few intact beans remain, remove from heat and transfer paste into a microwave-proof dish or bowl. Use a potato masher to mash down the paste until very smooth. A food processor might be easier, but I haven't tried that yet.
• Sprinkle the salt over the paste and mix well. Then add the sugar gradually, adjusting to taste. When sweet enough for you, spread paste into an even layer in the same dish and microwave on high for 5 minutes to "dry" it out. The goal is for the paste to dry out enough to shape it into a ball, but not too dried out that it crumbles or burns. Set aside to cool and proceed with the doughs.
• DOUGH #1.
• In a small bowl, make a well in center of flour and add oil. Combine with fork until LOOSE, coarse crumbs form; set aside.
• DOUGH #2.
• In a separate medium bowl, make a well in center of flour. In separate small cup, first whisk oil and water together, then pour into center of flour. Combine with fork until dough takes shape. Divide into 4 parts.
• Flatten each part into a square about 1/8-inch thick. Do NOT flour work surface, as there is enough oil in the dough to prevent it from sticking.
• ASSEMBLE HOPIA.
• For each of the flattened squares, do the following: Crumble 1/4 of Dough #1 on top of Dough #2; spread crumbs evenly but leave space about 1/2-inch from the perimeter of Dough #2 so Dough #1 does not fall off the edges.
• Gently roll up square with your fingers like a jelly roll. Pinch the ends a tiny bit so none of Dough #1 falls out. Repeat process with remainder of flattened squares.
• Gently roll each jelly roll back and forth under your palms, stretching into a cylinder about 1-inch in diameter. Then place cylinders on top of paper towel and chill and rest in fridge for 30 minutes, to absorb excess oil. (Do not chill overnight; dough will harden.).
• After chilled rest time is up, preheat oven to 375°F.
• Take the chilled cylinders and cut each into 5 pieces. Flatten each piece into a very thin square a bit less than 1/8-inch thick. Place a small scoop of mung bean paste in center of square. Fold edges and pinch into a ball. Place ball pinched side down onto an UN-greased cookie sheet and flatten just slightly, but not so much that the pastry skin cracks open.
• Brush tops with beaten egg, and bake at 375°F for 20 minutes, or until BOTTOMS are slightly brown.
• Recommended: Store leftover hopia in Tupperware with piece of bread to keep the pastry soft. But if pastry hardens, microwave hopia for 30 seconds on High.