Vegan Hopia
Indulge in the delightful, plant-based twist on a classic Filipino pastry with this Vegan Hopia recipe! Featuring a flaky, melt-in-your-mouth dough made with coconut oil and a rich, velvety filling of sweet mung bean paste, this treat is both nostalgic and dairy-free. Perfect for dessert or an afternoon snack, vegan hopia combines the traditional flavors of coconut sugar, coconut milk, and mung beans in every golden, baked bite. With a prep time of 90 minutes and simple steps to follow, you can create these irresistible pastries that are sure to impress family and friends. Whether you're vegan or just curious, this recipe is a must-try for lovers of international desserts, Filipino cuisine, and creative plant-based baking. Enjoy them fresh out of the oven, or share them with loved ones—this guilt-free treat is as satisfying as it is flavorful!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 60 grams Coconut oil
- 50 grams Sugar
- 120 ml Water
- 200 grams Mung beans, hulled
- 150 ml Coconut milk
- 80 grams Coconut sugar
- 0.5 teaspoon Salt
Instructions
Start by preparing the filling. Rinse the mung beans thoroughly under cold water. In a medium saucepan, add the mung beans and cover with water. Bring to a boil, then reduce heat and simmer until the beans are soft, about 20-30 minutes. Drain excess water.
In the same saucepan with the cooked mung beans, add coconut milk, coconut sugar, and salt. Cook over medium heat, stirring constantly, until the mixture thickens into a paste, about 10 minutes. Set aside to cool.
For the dough, in a mixing bowl, combine all-purpose flour and sugar. Add the coconut oil and mix until a crumbly texture forms.
Gradually add water to the mixture, one tablespoon at a time, mixing until a dough forms. Knead the dough for a few minutes until smooth, then cover and let it rest for at least 30 minutes.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Once the dough has rested, divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a 4-inch circle.
Place a tablespoon of mung bean filling in the center of each dough circle. Gather the edges and pinch them together to seal. Lightly flatten the hopia to form a disc shape.
Place the hopia seam side down on the prepared baking sheet. Use the tines of a fork to gently prick the tops.
Bake in the preheated oven for 18-22 minutes, or until the hopia are golden brown. Remove from the oven and let cool on a wire rack.
Serve the vegan hopia slightly warm or at room temperature. Enjoy your homemade treat!
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 459.5 g | 167% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 154.1 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2896 mg | 62% | |
*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.
