Sunday, October 15, 2017

Hopia Mungo Recipe

Mungo Filling
1-14 oz split peeled mung bean
3/4 cup Condensed milk
1/2 cup Granulated sugar
2 tbsp Butter
2 cups Water

1) Wash the munggo 2-3 times. Soak it with water for atlas 1hr. Drain the water and replace it with 2 cups (water).

2) Cook it over medium high heat until the munggo get softened. (While cooking make sure you keep your eye on it coz when it start boiling there is a chance of the water to overflow)

3) Transfer the cook munggo into a blender add in the condensed milk  and puree it into a fine texture.

4) Put it back to the pot and add in the  sugar and the butter. Cook it over medium low heat stirring constantly and scraping the bottom at the same time until mixture thicken up like soft paste. Turn the heat off and let it cool completely.

Hopia Dough Recipe

Dough 1

2-1/2 cup All purpose flour
1/4 cup Granulated sugar
3/4 cup Lard
1/2 cup +1 tbsp Water
1/4 tsp Salt

1) Combine flour, sugar and salt.

2) Add in half of the lard mix using your hand once its all combine add in the other half. When flour and lard are well combine add in the water mix until the mixture start forming into a dough. form it
into a ball and set it aside.

Dough 2

1-1/2 cup All purpose flour
1/2 cup Lard.

1) Combine both flour and lard and mix until its well combine. (like a wet sand mixture)

2) Using a parchment paper roll out the dough 1 into 1/2 inch thick. Spread the dough 2 on the top using a spoon or offset spatula start pressing it. Then roll it into a log and chill it in the fridge for 20 minutes.

3) Cut the dough log into 1/4 inch thick.

4) Take a piece of plastic wrap and put the cut dough  in the middle. Roll out the dough into 3-1/2 inch circle take a 1 tbsp of the filling put it in the middle gather all end and and twist or pinch to seal.

5) take 1 egg yolks dilute it in 1 tbsp water or milk and brush the Hopi with it before baking.

6) Bake the Hopi for 30 minutes and flip it and bake it back for another 10 to 15 minutes until both side is golden brown.

enjoy 😊😘


  1. Thank you so much for sharing this recipe, i will try to do this. GOD BLESS YOU

  2. Gonna=going to. Di po ako linguist. Medyo nakakasawa ang paulit ulit na pag gamit ng gonna.

    1. Don't find fault. Just be thankful that she shared her recipe with all of us. Look for goodness in everyone.

    2. Right!!! It is her way of saying...

    3. Hindi ka pala linguist. Ang tapang mong mamintas. If you don't have anything good to say, clam up!

  3. Thanks for sharing the recipe. Could I replace lard to butter in making the dough?

  4. Do i need to grease the pan?

  5. Can’t wait to try making this recipe. Looks easy enough for me to try. Is Crisco shortening the lard u use for this recipe ? Thank u very much for the recipe. Much appreciated ����..

  6. Thanks for sharing your recipe, I'd like to try it. I've been scrolling up and down but can't find the oven temperature, can you please let me know, Thanks again.

  7. Thanks for you recipe I will make it soon

  8. A million of thanks for sharing us all your recipes May all the blessings of our dear God be with you always i have tried many of yoir recipes and its so lovely yummy.

  9. Thank you so much for the recipe and everybody in my house love it so yummmmy thanks again.

  10. thank you for sharing your recipes..God bless you..

  11. Thank you so much for sharing is your excellent recipes we can use to add in our bakeshop. God bless po and your family.

  12. Thank you so much for sharing us your excellent recipes we can use for our bakeshop.God bless you and your family.

  13. thanks so much! i've tried it already and super yummy, my hubby won't buy anymore from the bakeshop but wait till i'll make one again. :)

  14. What S oven cooking temp? It doesn't' mention on your website.


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