Low Sodium Hopia
Discover the delightful charm of *Low Sodium Hopia*, a healthier twist on the beloved Filipino pastry that's perfect for snack time or dessert. This recipe preserves the soft, flaky layers and creamy sweet mung bean filling that hopia is famous for, while using unsalted butter and minimal seasoning to make it a heart-friendly option. You'll create two distinct doughs to achieve the characteristic delicate crust, and the filling is infused with vanilla for a subtly aromatic sweetness. With just 100 grams of sugar for 24 servings, this recipe is a great choice for those monitoring their sodium and sugar intake. Baked to golden perfection and brushed with a glossy egg wash, these hopias are irresistibly light and satisfying. Serve them warm with tea or coffee for a comforting treat the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 200 grams Unsalted butter
- 180 milliliters Water
- 100 milliliters Vegetable oil
- 200 grams Mung beans
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 piece Egg yolk
- 1 tablespoon Milk
Instructions
Rinse the mung beans under cold water until the water runs clear. Place them in a pot with enough water to cover and boil until soft, about 30-40 minutes. Drain and mash the beans.
In a saucepan over medium heat, combine the mashed mung beans, granulated sugar, and vanilla extract, stirring constantly until the mixture thickens. Let it cool completely.
In a mixing bowl, combine 250 grams of all-purpose flour with 100 grams of unsalted butter. Mix until the mixture resembles coarse crumbs. Add half of the vegetable oil and mix to form a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
For the second dough, mix the remaining 250 grams of all-purpose flour with 100 grams of unsalted butter. Add the remaining vegetable oil and 180 milliliters of water gradually, stirring until combined. Knead the dough until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C).
Divide both doughs into 24 equal pieces. Roll out a piece of the first dough into a flat disk. Place a piece of the second dough in the center and fold the first dough around it. Roll out this combined dough into a thin sheet.
Place about one tablespoon of the cooled mung bean filling in the center of the dough disk. Fold the dough around the filling, pinching the edges to seal.
Repeat for the remaining dough and filling.
In a small bowl, beat the egg yolk with one tablespoon of milk to create an egg wash. Brush each hopia with the egg wash.
Place hopia on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown.
Remove from the oven and let cool on a wire rack before serving.
Nutrition Facts
Calories |
4802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.2 g | 363% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 62.3 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 519.0 g | 189% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 106.6 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 213 mg | 16% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1123 mg | 24% | |
*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.
