Sugar-Free Hopia
Indulge in the comforting flavors of traditional Filipino hopia with a healthy twist—this Sugar-Free Hopia recipe is perfect for guilt-free snacking! Made with a tender, flaky coconut oil-based pastry and filled with a naturally sweetened mung bean filling, this dessert delivers on taste without the added sugar. Using stevia or monk fruit sweetener, the filling maintains its classic sweetness, while the vanilla extract adds a touch of warmth and depth. Whether you're following a sugar-free diet or simply looking for a wholesome treat, these golden, bite-sized pastries are easy to make at home with simple ingredients and step-by-step instructions. Perfect for sharing or enjoying solo with a cup of tea, Sugar-Free Hopia is a delightful, healthier alternative to satisfy your sweet cravings.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Coconut oil
- 60 ml Cold water
- 1 large Egg (for egg wash)
- 150 grams Mung beans
- 5 tablespoons Stevia or monk fruit sweetener
- 1 teaspoon Vanilla extract
Instructions
Rinse the mung beans under cold water until the water runs clear, then soak them in cold water for 1 hour.
Drain and transfer the mung beans to a medium saucepan filled with water, ensuring it is submerged by about 1 inch. Cook over medium heat until they are soft, about 30 minutes. Drain well.
Mash the cooked mung beans while they are still warm in a bowl until smooth. Stir in the stevia or monk fruit sweetener and vanilla extract. Set aside.
While the filling cools, prepare the dough. In a bowl, mix the all-purpose flour and half of the coconut oil (62.5 grams) until it resembles a coarse meal.
Gradually add the cold water into the flour mixture until a shaggy dough forms. Knead gently until smooth, cover and let it rest for 30 minutes.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Lightly flour a work surface and gently roll out the dough into a rectangle about 1/4 inch thick.
Spread the remaining coconut oil evenly over the dough, then fold the dough into thirds like a letter. Roll out the dough again into a rectangle and fold once more. Rest it for 15 minutes.
Roll the dough once again and cut it into 12 equal portions.
Flatten each dough piece slightly with your hands. Place about a tablespoon of the mung bean filling in the center of each piece of dough. Enclose the filling by pulling the edges over and pinching to seal, forming a ball shape.
Place the filled dough balls seam-side down on the prepared baking sheet. Beat the egg in a small bowl and brush it lightly over each pastry.
Bake in the preheated oven for 20 minutes or until the pastries are golden brown. Allow them to cool slightly before serving.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 219.7 g | 80% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 4.5 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 104 mg | 8% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 716 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.
