Dairy-Free Hopia
Satisfy your sweet cravings with this irresistible Dairy-Free Hopia recipe—an allergen-friendly twist on the classic Filipino pastry. Featuring a luscious mung bean filling sweetened with sugar and encased in a tender, flaky dough made with vegetable and coconut oil, this hopia is completely dairy-free yet full of traditional flavors. Perfectly golden and lightly crisped on the outside, each bite reveals a creamy, melt-in-your-mouth center. Ideal for sharing or as a snack to savor alongside tea, this easy-to-follow recipe brings bakery-quality hopia to your home kitchen in just under two hours. Whether you're embracing a dairy-free lifestyle or looking for unique cultural treats, this recipe delivers wholesome indulgence with every bite.
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Recipe Information
Ingredients
- 200 grams Mung beans
- 100 grams Sugar
- 3 tablespoons Vegetable oil
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 milliliters Water
- 50 grams Coconut oil
Instructions
Rinse the mung beans thoroughly under cold water and soak them in a bowl with enough water to cover them for at least 4 hours or overnight.
Drain the soaked mung beans and place them in a medium saucepan. Cover them with fresh water and bring to a boil over medium heat. Reduce the heat to a simmer and cook for about 30 minutes or until the beans are tender.
Drain the cooked mung beans and mash them using a fork or a masher until smooth.
In the same saucepan, combine the mashed mung beans with sugar and 1 tablespoon of vegetable oil. Cook over low heat, stirring continuously until the mixture thickens and the sugar has dissolved completely. Remove from heat and let it cool completely.
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the water and 2 tablespoons of vegetable oil, stirring until the dough comes together.
Transfer the dough onto a lightly floured surface. Knead it for about 5 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Divide the rested dough into 12 equal pieces. Flatten each piece into a round disk about 8-10 cm (3-4 inches) in diameter using your hands or a rolling pin.
Place a spoonful of the cooled mung bean filling in the center of each disk. Gather the edges of the dough to the center and pinch them together to seal the filling inside, then gently flatten it into a small patty.
Arrange the filled pastries seam-side down on the prepared baking sheet.
Brush the tops of each hopia with melted coconut oil to create a golden crust.
Bake in the preheated oven for 18-20 minutes or until lightly golden.
Remove from the oven and allow to cool on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 31.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 290.4 g | 106% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 104.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
