Description

These homemade dice-shaped hopia pastries are filled with sweet white-kidney-bean paste and wrapped in tender, flaky layered dough. A soothing, rewarding baking project that results in melt-in-your-mouth treats.

Ingredients

1 cup white kidney beans

3/4 cup sugar

1/4 teaspoon salt

2 tablespoons butter or oil

1 cup all-purpose flour (First Dough)

2 tablespoons sugar (First Dough)

1/4 teaspoon salt (First Dough)

2 tablespoons oil (First Dough)

1/4 cup oil (First Dough)

1 egg yolk (First Dough)

1/2 cup all-purpose flour (Second Dough)

1/4 cup soft unsalted butter (Second Dough)

Egg wash (optional)

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Instructions

Cook white kidney beans until soft, drain, then mash or blend into a smooth paste.
In a saucepan, cook bean paste with sugar and salt over low heat until thickened. Stir in butter or oil until fully incorporated. Cool and divide into 12–16 small balls.
For the first dough, mix flour, sugar, salt, 2 tbsp oil, 1/4 cup oil, and egg yolk until cohesive. Let rest covered for 15–20 minutes.
For the second dough, mix flour and soft butter until smooth. Shape into a flat disk and chill briefly.
Roll first dough into a rectangle twice the size of the second dough. Place second dough in the center and fold first dough over it to encase.
Roll out the combined dough into a rectangle, fold into thirds, rotate 90°, roll again, and fold again. Chill between folds if needed.
Divide laminated dough into portions matching filling balls. Flatten each, place filling in center, wrap, seal, and shape into dice-like blocks.
Place seam-side down on a parchment-lined baking sheet. Preheat oven to 350°F (175°C).
Brush tops with egg wash (optional) and bake for 20–25 minutes until golden and flaky.
Cool briefly on the sheet, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Substitute mung or red beans for white kidney beans.
Add vanilla or cinnamon to filling for extra flavor.
Chill dough before shaping to ease handling.
Shape into rounds instead of dice for a classic look.
Make dough and filling ahead for convenience.

Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: Filipino

Nutrition

Serving Size: 1 hopia
Calories: 160
Sugar: 10g
Sodium: 60mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg