Hopia Mongo

Hopia Mongo

Hopia is a popular Filipino pastry filled with bean paste which was introduced by the Fujian Chinese during the American occupation.  It came from the Chinese word ho-pian which means “good biscuit”, it is nearly similar to moon cake wherein a pastry is filled with a sweet paste and it is also traditionally given as a gift for friends and relative.  There are a lot of hopia filling variants but the 2 most popular ones are the Hopia mungo which is made out of mung bean paste and Hopia Baboy which is made out of candied winter melon, green onions and pork fat.  Other variants are red bean and ube (yam).  The pastry has different variants as well and the popular ones are the flaky and a pastry similar to moon cake.

As a Filipino we occasionally have cravings for food items that we grew up with, and living in another country will be a bit hard as food items like this are not readily available and if you can find one you can only get it frozen so I decided to make one at home.  For this recipe I will be using red bean (adzuki) and flaky pastry due to the fact that flaky pastry is ready available in the supermarkets and red beans do not need skinning unlike the green beans which make this treat easier to make at home.  So for Filipinos living overseas here is the easiest way to make your own hopia at home and for those who are not give this treat a try I am sure you will like this simple treat.

Ingredients

2 rolls ready-made flaky pastry
1 1/2 cup red (adzuki) beans
1 1/4 cup sugar
1/2 cup flour
1/2 cup butter
1 egg, beaten

Method

  1. Place red beans in a pot and fill with enough water (beans should be 2 inch below the water surface).  Bring to a boil and cook until soft, add water if necessary.  Once its turns soft, mash it using a potato masher or a handheld food processor.
  2. Bring heat to low then add in the sugar and butter, mix well until totally dissolved.
  3. Add in flour and mix until it becomes a really thick paste, add water if necessary.  Consistency should be something like a really firm mashed potato.  Once evenly mixed turn off heat and let it cool.
  4. Defrost 1 flaky pastry roll and cut it in half.  Place half of the paste mixture into the pastry and roll.  Do it with the remaining paste.  Place 2 rolls in the refrigerator for an hour.
  5. Defrost the remaining pastry roll then cut it using a medium size cookie cutter.  Setting aside each round pastry.
  6. Remove filled rolls from the fridge and slice them into 1 inch thick pieces.
  7. Dampen 1 side of each round pastry and cover sliced roll in top and bottom sealing all edges.  Brush with beaten eggs then place in a greased baking pan.
  8. Bake in a 200C preheated oven for 8 minutes on one side, then turn to the other side and bake for another 8 minutes.
  9. Let it cool before serving.

25 Responses

  1. Eileen says:

    Wow you made your own hopia, bilib na talaga ako sa iyo :)

  2. A red bean pie. I have never come across one that uses flaky pastry.

  3. That filling is the best, normally I will just dig in for the red bean paste and the rest passed over to my hubby.

  4. Carolyn Chan says:

    The flaky pastry is such a good match with the denseness of the red bean paste.

  5. iamcebuano says:

    omg, you’re making me want to leave my office and drive over to the filipino store!

  6. These look fabulous.
    :-) Mandy

  7. How can beans and dough seem so exotic to me. This is a beautiful.

  8. Pictures can sometimes speak a millions words and this one perfect for this recipe. Great job.

  9. How golden, sweet and fabulous! I love red bean paste…especially in Mochi. This looks like another way I would thoroughly enjoy it.

  10. I am so grateful to you.. because I get to learn so many new dishes. And the dishes I already know.. I get to know more information about them. I never heard of this hopia mongo dish but it looks amazing

  11. Sissi says:

    What an interesting discovery! I have never thought Filipinos eat adzuki too! I have always associated them with the Japanese cuisine only… These hopia mongo look lovely!
    The pork fat and onions and melon version sounds very intriguing too…

  12. Meri says:

    Wow- this looks so good. Thanks for another interesting vegetarian dish!

  13. wok with ray says:

    Nice because you are making everything from scratch including the filing. This is making me crave for hopia now.

    • rsmacaalay says:

      Thanks, it all happens because of need, as there are some food items that we crave for that we cant find here in New Zealand and if there is it is frozen and does not taste right. So the only option is to make them.

  14. Food Jaunts says:

    I never knew you could make these this way. Is there a difference between red mung beans and adzuki beans? Because here in the US I’d probably just go buy some red mung beans although I could get adzuki if I really wanted.

    • rsmacaalay says:

      You can use the red mung beans, the only reason why I used adzuki as opposed to the green mung beans is that I need to skin it as the green mung beans skin is green and inside is yellow mixing them both would not be visually appealing, if red mung bean have the same colour inside that will not be an issue.

  15. You know I’m crazy about azuki right? I don’t feel shame to say I can eat like 5 of this at one time (maybe gross?). Seriously, I didn’t know Filipinos eat red bean too! I will not forget about this post for a while… I think I should consider moving next to your house. LOL! You have been cooking really great food!

  16. peasepudding says:

    Interesting that you made these free form and he keep a lovely shape. I remember eating them once at a street stand and they where using special disc shape tins to cook them.

    • rsmacaalay says:

      Yeah that was a bit of a challenge as I dont know where to buy those moulds so I tried to think if done mannual how would you do it, then it crossed my mind that the most logical way was to roll it and slice so it maintains a nice round shape the cover the tops. I tried baking one first to see the result and some of the ends popped out because I did not seal it properly. But after learning that it was a breeze and continued to bake everything.

  17. Mike Sanchez says:

    Hi! I was just wondering if I can use your image of the hopia? Thanks!

  18. Jay Jay says:

    What an easy recipe! Thanks for making my dream come true… I thought I would never eat another hopia again. I’ve already made my third batch with ube fillingM what a treat!

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