Ingredientes para Mung Bean Hopia Filipino Chinese Pastry
- 1 cup dried mung beans
- 1 cup granulated sugar (adjust to taste)
- Salt
- All Purpose Flour
- Grapeseed Oil
- Water for soaking and cooking mung beans
- Egg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mung Bean Hopia Filipino Chinese Pastry? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Mung Bean Hopia Filipino Chinese Pastry
- In a large bowl, combine the mung beans, water, and baking soda. Soak overnight or for at least 4 hours.
- Drain the mung beans and rinse thoroughly. Transfer to a pot, add fresh water, and bring to a boil. Reduce heat and simmer until very tender, about 45-60 minutes.
- Once cooked, drain the mung beans and mash them until smooth using a potato masher or food processor.
- In a large pan, melt the butter. Add the mashed mung beans and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden yellow color, about 15-20 minutes.
- Remove from heat and let the mung bean paste cool completely.
- While the paste cools, prepare the dough. In a large bowl, combine flour, shortening, and sugar. Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water and mix until the dough comes together. Do not overmix.
- Divide the dough into small balls. Roll each ball into a thin circle and place a spoonful of the mung bean paste in the center.
- Fold the dough over the filling to form a half-moon shape, crimping the edges to seal.
- Preheat oven to 350°F (175°C). Arrange the hopia on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the hopia are golden brown.
- Let the hopia cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
44g
Fat
4g
Carbs
13g