July 27, 2013

HOPIANG MUNGGO

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Filling:
1 8-ounce package dried yellow mung beans (canned red or black beans can be substituted)
1/2 cup sugar, more or less, to taste

First dough:
1 cup Gold Medal all-purpose flour
1/3 cup vegetable oil

Second dough:
2 cups Gold Medal all-purpose flour
3 tablespoons sugar
1/2 cup vegetable oil
1/2 cup water

Glaze:
1 egg, beaten

Hopia Procedure

To make filling: Soak beans in water overnight. The next day, drain water, cover beans with fresh water and bring to a boil. When beans start to soften, reduce heat and scoop out most of the water above the beans with a spoon. Add sugar. (To keep filling from being too sweet, add a portion of the sugar, then remove a spoonful of beans, cool and taste. Add more sugar if necessary). Continue cooking beans over low heat, stirring often to prevent burning, until beans soften and form a paste. Remove from heat; cool.

To make first dough: Mix flour and oil together. Set aside.

To make second dough: Combine flour and sugar. In a measuring cup, combine oil and water; pour into dry ingredients. Mix with a fork, then knead well, until dough is smooth and changes from white to ivory in color. Divide dough in half. Roll out one portion into a square, about 12 inches. Do not flour your work surface; the oil in the dough will keep it from sticking. Dough should be very thin, less than 1/8 inch, and very even. This thinness is more important that the exact shape or size of the rolled-out dough.

Crumble half of the first dough, spreading it evenly over the rolled out second dough. Roll up tightly, like a jellyroll, into a cylinder. Roll cylinder back and forth under your palms, stretching it to 16-inch in length, about 1 inch in diameter. Cut in half; wrap in clean towel and chill in refrigerator about 10 minutes, to absorb excess oil (do not refrigerate overnight; dough will harden). Repeat process with the remaining halves of the two doughs.

Preheat oven to 375 degrees.

Remove one chilled cylinder of dough from refrigerator. Roll back and forth under your palms, stretching cylinder to 12-inch length, about 3/4 inches in diameter. Cut in half. Cut each half into 6 pieces (or 8 for smaller pastries).

Roll each piece into a rectangle. Dough should be very thin (may use a plastic tumbler instead of a rolling pin). Place a heaping tablespoon of filling in center. Gather edges of dough over filling and pinch together in the center. Place pinched side down; pat into a circle and flatten slightly.

Repeat this procedure for all the dough in the refrigerator. Place hopia on an ungreased cookie sheet or on a sheet of foil. Bake 15 to 20 minutes, until bottoms are brown (tops of hopia will still be pale). Remove from oven; brush each hopia with beaten egg. Set oven to broil; return hopia to oven until nicely brown, about 2 minutes. Watch carefully to prevent burning. Makes about 32 hopia.



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