Ube Hopia
Ube Hopia will make your afternoon snacks truly satisfying. A bite of this flaky pastry filled with creamy purple yam will keep you coming back for more. Learn to make homemade hopia with our easy step by step instructions!
Servings: 24 pieces
Calories:
Ingredients
For 1st dough
- 1 ⅓ cup bread flour or all-purpose flour
- ½ cup and 1 ½ tbsp cake flour or all-purpose flour
- ¼ tsp salt
- 3 tbsp sugar
- ½ cup water
- 1 tbsp ube extract add more if you prefer
- ½ cup vegetable shortening or ½ cup vegetable oil
For 2nd dough
- 1 ½ cup cake flour or all-purpose flour
- ¾ cup vegetable shortening
For filling
- 2 cups ube halaya or ube jam
For egg wash
- 1 egg + 1 tsp water water and egg mixed and beaten
Instructions
Making the 1st dough
- In a bowl, add bread flour, cake flour (or all-purpose flour), sugar, and salt. Give a quick whisk then add water and ube extract.
- Mix using a spatula the tip in vegetable shortening. Knead by hand until dough forms. Cover with cling film and let it rest for 10 minutes.
Making the 2nd dough
- Prepare 2 sheets of parchment paper approximately 12 in. X 12 in. Set aside
- In a different bowl, Add cake flour (all-purpose flour) and vegetable shortening. Knead until well incorporated and dough forms.
- Place 1 sheet of parchment paper on a flat surface then place the 2nd dough in the center. Cover dough with the other parchment paper then flatten the dough with a rolling pin until a rough square is formed.
- Fold the sides of the parchment paper to seal. Set aside.
Making the ube hopia
- Pre heat oven at 180°C / 356°F and line a baking sheet with parchment paper. Set aside.
- Lightly dust work surface with flour and place the first dough on top. Flatten with a rolling pin to make a rough square shape (17×17 cm.). Place the 2nd dough in the center of the 1st dough then fold the top and bottom edge.
- Turn 90° and flatten with rolling pin to make a rough rectangle shape (17×9 cm.). Fold the dough in thirds. (First folding)
- Turn 90° again, and roll the dough to make a rough rectangle shape (17×9 cm.). Fold the dough in thirds. (2nd folding). Wrap in cling film and rest for 15 minutes.
- Dust surface with flour and place dough on top. Stretch dough a bit with a rolling pin then cut in half. Take half of dough and flatten dough until thin (approx 18 in. in length). Roll the dough into a log and evenly cut into 12 pieces.
- Take a piece of dough from the pieces that have been cut and flatten with a rolling pin until a circle is formed. Place 1 ½ tbsp of ube halaya or jam in the center then seal by gathering the sides of the dough towards the middle.
- Using a cookie cutter, place the dough inside and lightly press the top to shape it into a hopia. Arrange in baking sheet then apply egg wash and bake for 15 - 25 minutes or until crust turns purplish brown.
- For no-bake hopia, place shaped dough in a flat frying pan and cook each side for 10 minutes at low heat. Bon appetit.