Monggo Hopia Dice

Ingredients

• 200 g Dried mung beans (Rinse well and drain)
• 500 ml Water for cooking mung beans (Use enough to cover the beans; most is discarded or absorbed during cooking)
• 150 g Granulated sugar (Adjust to taste)
• 30 ml Neutral cooking oil for filling (Such as vegetable or canola oil)
• 250 g All-purpose flour for water dough
• 25 g Granulated sugar for water dough
• 3 g Salt for water dough (About 1/2 teaspoon)
• 120 ml Water for water dough (Add gradually; the dough should be soft but not sticky)
• 40 ml Neutral cooking oil for water dough (For mixing and resting the dough)
• 150 g All-purpose flour for oil dough
• 75 ml Neutral cooking oil for oil dough (Add enough to form a soft, pliable dough)
• 1 Egg wash (Beat 1 egg with 1 tablespoon water)

Steps

1. 1

   Rinse the dried mung beans and place them in a saucepan with the cooking water. Bring to a boil, then reduce the heat and simmer until the beans are very soft and the liquid has mostly evaporated, about 30–40 minutes.

2. 2

   Mash or blend the cooked mung beans until smooth. Return the purée to the pan and add the sugar and 30 ml neutral oil. Cook over medium-low heat, stirring constantly, until thick enough to hold its shape and pull away from the sides of the pan. Cool completely, then divide the filling into 12 portions and shape each into a ball or compact square.

3. 3

   Make the water dough by combining the flour, sugar, and salt in a bowl. Add the water gradually, mixing until a dough forms, then knead in the 40 ml oil. Knead for 5–8 minutes until smooth and elastic. Cover and rest for 20 minutes.

4. 4

   Make the oil dough by mixing the flour and 75 ml oil until a soft, cohesive dough forms. Do not add water. Divide the oil dough into 12 portions.

5. 5

   Divide the rested water dough into 12 portions. Keep the portions covered so they do not dry out.

6. 6

   Flatten one portion of water dough and place one portion of oil dough in the center. Enclose the oil dough completely and pinch the seam closed. Repeat with the remaining dough portions.

7. 7

   Roll one filled dough portion into a thin oval. Roll it up tightly into a log, then rotate the log and roll it out again. Roll it up a second time, then flatten it into a round. Repeat with the remaining portions to create flaky layers.

8. 8

   Place one mung bean filling portion in the center of each flattened dough round. Bring the edges up around the filling, pinch closed, and gently flatten into a small square or rectangular dice shape. Arrange the pastries seam-side down on a lined baking sheet.

9. 9

   Preheat the oven to 180°C (350°F). Brush the tops of the pastries with egg wash. Bake for 25–30 minutes, or until the pastry is puffed and lightly golden.

10. 10

    Transfer the hopia dice to a rack and cool for at least 15 minutes before serving so the filling can set and the layers remain crisp.

Notes

The source provides only the dish name and says that a recipe is included; no written quantities or usable instructions were visible. The ingredient amounts and method are therefore reconstructed estimates for a 12-piece batch. Store cooled pastries in an airtight container for up to 3 days; reheat briefly in a toaster oven to refresh the pastry.

Nutrition per serving

• dessert
• snack
• baked
• pastry
• Filipino
• mung bean
• vegetarian