Flaky Monggo Hopia with Sweet Red Bean Filling

What is Monggo Hopia?

Monggo Hopia is a beloved Filipino pastry, known for its flaky layers and sweet red bean paste filling. This scrumptious treat is popular in most Filipino households as a snack or dessert.

The origins of Monggo Hopia can be traced back to the culinary influence of Chinese immigrants in the Philippines. Hopia, which means "good pastry" in the Hokkien Chinese dialect, has its roots in Chinese mooncakes. As Chinese settlers integrated into Filipino society, they brought along their culinary traditions and adapted them to local tastes and ingredients.

Ingredients to make Monggo Hopia

Red Bean Paste

• 200g adzuki beans
• 150g sugar
• 1/2 tsp salt

Water Dough (Dough 1)

• 250g all-purpose flour
• 2 tbsp sugar
• 1 tsp salt
• 120g canola oil
• 125g water

Oil Dough (Dough 2)

• 125g all-purpose flour
• 120g canola oil

How to Make Monggo Hopia

Prepare the Bean Paste

1. Soak the adzuki beans in water overnight. Drain and rinse the beans.

2. Place the drained beans in a pot with enough water to cover them. Bring to a boil, then lower the heat and let it simmer for 45-60 minutes or until tender. Make sure to keep an eye on the water level and add more if necessary.

3. Drain the beans, reserving some of the water if needed. Blitz the cooked beans with a food processor until smooth, adding some of the water as necessary to ensure the beans are smooth. Once smooth, place back into the saucepan then add sugar to taste and salt, then cook over low heat, stirring constantly until the mixture thickens. Continue cooking until the paste becomes smooth and holds its shape. Set aside to cool.

Prepare the Dough

4. To create the water dough, in a mixing bowl, combine all-purpose flour, sugar, salt, and water. Gradually add canola oil while mixing, forming a smooth dough. Set aside for 30 minutes.

5. In another mixing bowl, create the oil dough by combining all-purpose flour and canola oil. Mix until it forms a smooth dough.

6. Flatten the Water Dough using a rolling pin onto a piece of parchment paper around half a meter in length. Spread the Oil Dough to cover two-thirds of the surface area of the Water Dough. Fold the uncovered portion of the Water Dough over the middle part covered with Oil Dough, then repeat with the other side of the water dough so you end up with alternating layers of the dough. Refer to the YouTube video for more info.

7. Roll out the combined dough and fold it into thirds two more times. This creates the distinctive flaky layers of hopia.

8. Finally, roll out the dough into a rectangle then roll it unto itself to create a long roll of dough. Let it rest for around 30 minutes before proceeding.

Assembly and Baking

9. Once rested, divide and cut the dough into roughly 36 pieces or around 20g each.

10. Flatten each piece of dough then place a spoonful of red bean paste in the center of each circle, then fold the edges over to seal the filling. Use a round cookie cutter to help you form the hopia into an even circle.

11. Place the assembled Hopia on a lined baking sheet, seam side down. Bake for 20 minutes or until golden brown in a pre-heated oven at 350°F (175°C).

Nutritional Information

Each serving (1 piece out of 36 pieces) of Monggo Hopia contains:

• Calories: 160 kcal
• Carbohydrates: 21g
• Protein: 2.7g
• Fat: 7.3g
• Sodium: 153mg

Ingredient Substitutes

If you're having trouble finding some ingredients or want to tweak the recipe to fit your preferences, here are some possible substitutes:

• Adzuki beans: If you can't find adzuki beans, you can use mung beans, navy beans, or black beans instead. The flavor will be slightly different, but these beans can still create a delicious paste when cooked and sweetened.
• Peanut oil: You can substitute peanut oil with other neutral-flavored oils like canola, vegetable, or sunflower oil.
• All-purpose flour: If you prefer a healthier alternative, you can use whole wheat flour or a gluten-free flour blend, but keep in mind that it may alter the texture of the dough.

Frequently Asked Questions

Can I use other fillings for Monggo Hopia?

Yes! While red bean paste is the traditional filling, you can also experiment with other fillings such as ube (purple yam) halaya, sweetened white bean paste, or even fruit preserves like pineapple or guava.

How long can I store Monggo Hopia?

Monggo Hopia can be stored in an airtight container at room temperature for up to 3 days. To extend its shelf life, you can refrigerate it for up to a week or freeze it for up to a month. Just be sure to reheat it gently in a toaster oven or microwave to bring back its flakiness before enjoying.

What is the difference between Monggo Hopia and Mooncakes?

While Monggo Hopia shares some similarities with Chinese mooncakes, such as the sweet filling and round shape, their crusts and fillings differ. Mooncakes have a thicker, denser crust and are traditionally filled with a sweetened and salted egg yolk, lotus seed paste, or red bean paste. Monggo Hopia, on the other hand, has a lighter, flakier crust and is primarily filled with red bean paste.

Can I make Monggo Hopia vegan?

Yes, you can make vegan Monggo Hopia by using a plant-based oil like coconut oil or canola oil in the dough and ensuring that the sugar used in the red bean paste is vegan-friendly.

Can I make Monggo Hopia gluten-free?

To make gluten-free Monggo Hopia, you can substitute the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture of the dough may be slightly different, so you may need to adjust the amount of liquid or flour to achieve the desired consistency.