The “hopia” has long been a part of the Filipino diet, probably due to our Chinese heritage. I’ve made certain changes to the recipe to make it more healthy particularly for the pork filling. The original instruction made use of a hopia molder, however, since not everyone owns a hopia molder the next best thing was to make a “miniature pie” for the hopia.
2 cups all-purpose flour
1/2 cup water
1 tablespoon corn syrup
4-1/2 teaspoon sugar
1/2 cup canola oil
Place 1 cup flour on the table. Add sugar. Make a well in the center than add half a cup of water. Add syrup and 1/4 cup oil. Mix ingredients until it forms a ball. Add the remaining 1/4 cup oil and knead until fully mixed. Cover with a bowl and set aside for 30 minutes.
Hopia Monggo Filling:
2 cups red monggo (substitute with 1-1/2 cups red kidney beans, soaked overnight)
2 cups sugar
3/4 cup canola oil
8 cups water
Boil water in a pot. Add red monggo and let boil until the monggo beans are soft.
Strain and mash the cooked monggo beans.
Add 3/4 cup oil and 2 cups sugar. Cook over low heat until the mixture becomes thick.
Remove from heat and set aside to cool.
Hopia Baboy Filling:
1/4 cup canola oil
1/2 cup chopped onions
1 cup water
1/4 cup sesame seeds
1 cup all-purpose flour
1/2 cup fried and mashed pork fat
1-1/2 cup sugar
Place oil in pan and sauté onions. Add water and sesame seeds.
Add mashed pork fat. Sprinkle sugar and slowly add flour while stirring.
Cook until thick. Set aside to cool.
Roll-out dough and flatten with rolling pin until it desired thickness (approximately 1/4 inch).
Cut dough using a round cutter. Place moderate amount of filling in the middle of the cut dough. Cover with another dough and press sides making sure that it is well-sealed. Repeat process with remaining dough and filling.
Place on prepared cookie sheets and brush top of the hopia with beaten eggyolk.
Bake in a preheated oven at 450°C for 15 to 30 minutes or until golden brown.
Allow to cool before serving