Vegan Ube Hopia
Indulge in the vibrant and delicious flavors of Filipino cuisine with Vegan Ube Hopia, a plant-based twist on a beloved pastry. Featuring a flaky, melt-in-your-mouth crust made from all-purpose flour and coconut oil, this recipe is filled with a luscious, creamy purple yam (ube) filling, enhanced with coconut milk and a hint of ube extract for added richness and color. Perfectly portioned into bite-sized pieces, each hopia is baked to golden perfection, offering a delightful combination of textures and flavors. Easy to prepare and ideal as a treat or snack, this recipe is a must-try for vegan bakers looking to explore traditional Asian desserts. Serve warm or at room temperature for a colorful, crowd-pleasing addition to your dessert table!
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 125 grams coconut oil (solid but pliable, not melted)
- 120 milliliters water
- 15 grams granulated sugar (for the dough)
- 400 grams purple yam (ube), cooked and mashed
- 60 milliliters coconut milk
- 100 grams granulated sugar (for the filling)
- 1 teaspoon ube extract (optional, for color and flavor)
- 10 grams cornstarch
Instructions
In a mixing bowl, combine the all-purpose flour and sugar. Add the solid coconut oil and cut it into the flour using a fork or your fingers until the mixture has a crumbly texture.
Gradually add water to the flour mixture and knead gently until a soft dough forms. Do not over-knead. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, prepare the filling. In a saucepan over medium heat, combine the mashed purple yam, coconut milk, sugar, and ube extract (if using). Stir constantly until the mixture thickens, about 8-10 minutes.
Dissolve the cornstarch in 1 tablespoon of water to create a slurry, then stir it into the ube mixture. Cook for another 1-2 minutes until the mixture is thick and shiny. Remove from heat and let the filling cool completely.
Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
Remove the dough from the refrigerator and roll out one portion on a floured surface into a rectangle, about 1/8 inch thick.
Divide the ube filling into 12 equal portions. Take a small amount of filling and shape it into a ball.
Cut the rolled-out dough into 12 rectangular pieces. Place one piece of ube filling onto each dough rectangle. Fold the edges of the dough over the filling and seal tightly to form a neat ball or square shape.
Repeat the process with the other half of the dough and filling.
Arrange the prepared hopia on the baking tray, seam side down, leaving some space between each piece.
Bake in the preheated oven for 25-30 minutes or until the hopia are lightly golden on top. Rotate the tray halfway through baking to ensure even cooking.
Remove the hopia from the oven and let them cool slightly before serving. Enjoy these flaky, sweet vegan ube hopia as a treat or snack!
Nutrition Facts
Calories |
3247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 486.3 g | 177% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 122.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1966 mg | 42% | |
*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.
