Dairy-Free Ube Hopia
Delight in the vibrant flavors of this Dairy-Free Ube Hopia, a healthier twist on the classic Filipino pastry! Featuring creamy dairy-free ube halaya infused with coconut cream and sugar, this recipe creates a rich, subtly sweet filling that’s perfectly nestled within flaky, multi-layered dough made from neutral oil. Whether you're vegan, lactose-intolerant, or simply seeking a unique dessert to impress your guests, this standout treat combines indulgence with accessibility. With a prep time of just 30 minutes, these purple-hued delights bake to golden perfection in under half an hour and can be adorned with artistic stamps for a personalized touch. Serve them as a vibrant snack or an eye-catching dessert and enjoy the irresistible charm of ube in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cups Neutral oil (e.g. vegetable or canola oil)
- 0.5 cups Water
- 1 cup All-purpose flour (for oil dough)
- 0.25 cups Neutral oil (for oil dough)
- 1 cup Ube halaya (dairy-free)
- 2 tablespoons Coconut cream
- 2 tablespoons Coconut sugar (or granulated sugar)
- 1 teaspoon Coconut oil
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
To make the water dough, combine 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 1/2 teaspoon of salt in a bowl. Gradually mix in 1/2 cup of neutral oil and 1/2 cup of water until a smooth dough forms. Knead for 2-3 minutes and set aside, covered with a damp cloth.
For the oil dough, mix 1 cup of all-purpose flour and 1/4 cup of neutral oil in a separate bowl until it forms a soft, pliable dough. Set aside.
Prepare the ube filling by combining 1 cup of dairy-free ube halaya, 2 tablespoons of coconut cream, 2 tablespoons of coconut sugar (or granulated sugar), and 1 teaspoon of coconut oil in a saucepan over low heat. Stir continuously until well combined and thickened. Remove from heat and allow it to cool.
Divide the water dough and oil dough into 12 equal pieces each. Roll each piece of water dough into a ball. Flatten each water dough ball and place a piece of oil dough in the center. Pinch the edges to seal and roll into a ball. Flatten the combined dough slightly before rolling it out into a thin circle.
Spoon 1-2 teaspoons of the ube filling into the center of each rolled dough. Fold the sides over the filling and pinch to seal. Shape the filled dough into smooth, flat disks.
Arrange the shaped hopia on the prepared baking sheet. Optionally, press a design on top using a fork or stamp.
Bake in the preheated oven for 20-25 minutes, or until the hopia are slightly golden. Remove from the oven and allow them to cool completely on a wire rack.
Serve the dairy-free ube hopia as a delightful snack or dessert. Enjoy!
Nutrition Facts
Calories |
3588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 415.8 g | 151% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 106.0 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 958 mg | 20% | |
*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.
