Ube Hopia
Elevate your snack game with homemade Ube Hopia, a delightful Filipino pastry that combines flaky, layered dough with a luscious purple yam (ube) filling. This recipe showcases the vibrant and creamy flavor of ube, enhanced by a hint of vanilla, nestled inside a uniquely textured crust crafted from a clever combination of oil dough and water dough. Perfectly golden and slightly crisp from an egg wash, each hopia delivers a sweet, buttery bite that's irresistibly indulgent. Whether you enjoy them as a midday treat or a dessert, this recipe for Ube Hopia brings the essence of Filipino cuisine straight to your kitchen. Get ready to impress your family and friends with these baked goodies that'll have them coming back for seconds!
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Recipe Information
Ingredients
- 200 g Glutinous rice flour
- 150 g Granulated sugar
- 200 g Purple yam (ube), cooked and mashed
- 50 g Butter, softened
- 100 ml Vegetable oil
- 200 g All-purpose flour
- 120 ml Water
- 1 big pinch Salt
- 1 large Egg, beaten (for egg wash)
- 1 teaspoon Vanilla extract
Instructions
Start by making the ube filling. In a saucepan over medium heat, combine purple yam, 100 g granulated sugar, and butter. Stir continuously until the mixture is smooth and thick. Add vanilla extract, mix well, then set aside to cool to room temperature.
For the dough, divide the all-purpose flour into two bowls equally. In the first bowl, mix the flour with vegetable oil and a big pinch of salt to a coarse consistency. This will be the oil dough.
In the second bowl, mix the remaining flour with glutinous rice flour, 50 g granulated sugar, and water. Knead until a smooth dough forms, adjusting with a little more flour or water if necessary for the right consistency. This is the water dough.
Roll both oil and water dough into equal-sized logs, and then divide each log into 16 equal pieces.
Take one water dough piece and flatten it into a disc. Place an oil dough piece in the center, wrap the water dough around the oil dough, enclosing completely. Repeat for all pieces.
Using a rolling pin, flatten each wrapped dough into an oval, then roll the dough into a log. Turn the log 90 degrees, flatten again and reroll into a log. Cut each log crosswise into two pieces.
Preheat oven to 350°F (175°C).
Take each piece, flatten slightly, and fill the center with about 1 tablespoon of the ube filling. Pinch edges to seal and shape into a round disc.
Place on a baking sheet lined with parchment paper, seam side down. Repeat with all dough.
Brush the tops with beaten egg using a pastry brush.
Bake in the preheated oven for about 25-30 minutes or until golden brown.
Allow to cool on a wire rack before serving. Enjoy your homemade ube hopia!
Nutrition Facts
Calories |
3520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 56.8 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 528.6 g | 192% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 152.2 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 128 mg | 10% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1167 mg | 25% | |
*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.
