Soy-Free Hopia
Looking for a delightful twist on hopia without the soy? This Soy-Free Hopia recipe is a mouthwatering version of the classic Filipino pastry, featuring a buttery mung bean filling encased in a tender, homemade dough. Perfect for those with dietary restrictions, this recipe swaps traditional soy-based ingredients for simple pantry staples like butter, all-purpose flour, and baking powder, ensuring a rich yet allergen-free treat. With just an hour of prep and minimal baking time, you'll enjoy the flaky, golden-brown pastry that melts in your mouth, paired with the subtly sweet and creamy mung bean paste at its heart. Ideal for snacks, celebrations, or gifting, these hopia discs are just as satisfying warm as they are at room temperature. Dive in and savor the soy-free magic of this Filipino favorite!
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Recipe Information
Ingredients
- 200 grams Mung beans
- 600 milliliters Water
- 100 grams Granulated sugar
- 50 grams Butter
- 1 teaspoon Salt
- 300 grams All-purpose flour
- 2 teaspoons Baking powder
- 80 milliliters Vegetable oil
- 1 whole Egg
- 3 tablespoons Milk
Instructions
Rinse the mung beans thoroughly under running water. Place them in a pot with 600 ml of water. Bring to a boil over medium heat, then reduce to a simmer and cook until the beans are soft and the water has been mostly absorbed, approximately 30-40 minutes.
Drain excess water, if any, and mash the cooked mung beans until smooth.
In a pan over medium heat, combine the mashed mung beans, granulated sugar, butter, and salt. Cook while stirring continuously until the mixture becomes thick and forms a paste. This should take about 10-15 minutes. Let the filling cool completely.
In a separate bowl, combine all-purpose flour and baking powder. In another bowl, whisk vegetable oil, egg, and milk together.
Gradually pour the wet ingredients into the dry ingredients, mixing just until the dough comes together.
Divide the dough into small equal portions, about 25 grams each. Flatten each dough portion into a disc, place a spoonful of the cooled mung bean paste in the center, then wrap the dough around the filling, forming a ball. Ensure the filling is completely covered.
Preheat the oven to 190°C (375°F).
Place the hopia balls seam side down on a baking sheet lined with parchment paper. Flatten them slightly to create a disc shape.
Bake in the preheated oven for 15-20 minutes or until the hopia are lightly golden.
Remove from the oven and allow to cool slightly before serving. Enjoy your soy-free hopia warm or at room temperature!
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 54.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4094 mg | 178% | |
| Total Carbohydrate | 371.4 g | 135% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 106.9 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 216 mg | 17% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 959 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.
