Gluten-Free Ube Hopia
Indulge in the delightful fusion of Filipino tradition and dietary mindfulness with this Gluten-Free Ube Hopia recipe! Perfect for those craving a chewy, flaky treat without gluten, this recipe combines a buttery gluten-free pastry shell with a luscious filling made of velvety ube halaya, creamy coconut milk, and a touch of sweetness. The dough is enriched with xanthan gum for structure, rolled to perfection, and baked to a golden-brown finish after a delicate egg wash. These vibrant, purple-hued hopia are ideal for satisfying your sweet tooth or impressing guests with a sophisticated snack. Whether you’re on a gluten-free diet or simply love the rich, earthy taste of ube, this recipe brings a classic Filipino dessert straight to your kitchen, deliciously tailored to modern dietary needs.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 50 grams Powdered sugar
- 1 teaspoon Salt
- 120 grams Unsalted butter (chilled and cubed)
- 1 large Egg (for dough)
- 4 tablespoons Cold water
- 1 cup Ube halaya (purple yam jam)
- 2 tablespoons Coconut milk
- 2 tablespoons Granulated sugar (for filling)
- 2 tablespoons Gluten-free flour (for dusting)
- 1 large Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large bowl, whisk together the gluten-free all-purpose flour, xanthan gum, powdered sugar, and salt.
Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk the egg with cold water, then add it to the flour mixture. Mix until the dough begins to come together.
Turn the dough out onto a lightly floured (gluten-free flour) surface and knead gently until it forms a cohesive ball. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, prepare the ube filling. In a bowl, mix the ube halaya, coconut milk, and granulated sugar until smooth and well combined.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Remove one portion of dough from the refrigerator and roll it out on a floured surface to about 1/8-inch thick.
Use a round cutter (about 3–4 inches) to cut circles from the dough. Re-roll scraps as needed.
Place about 1 tablespoon of the ube filling in the center of each circle. Fold the edges up over the filling and pinch to seal, forming a puck-like shape.
Place the formed hopia seam-side down onto the prepared baking sheet. Repeat with the remaining dough and filling.
Make the egg wash by whisking the egg yolk with water. Brush the tops of each hopia with the egg wash.
Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and the pastry is firm.
Allow the hopia to cool on a wire rack before serving. Enjoy your gluten-free ube hopia as a sweet snack or dessert!
Nutrition Facts
Calories |
3061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 477.5 g | 174% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 149.3 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 625 mg | 13% | |
*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.
