"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Tuesday, February 17, 2009

Hopiang Ube and Hopiang Munggo (1/3)

This is the first in a series of 3 on hopia.

My family went skiing today (it's my first time!) and my body is S-O-R-E all over. Blame my blogging for the lack of exercise, so my muscles were not in their optimum condition to be subjected to this new activity. My upper body strength proved to be almost nil as I tried to get up several times when I chose to fall to the ground rather than roll down the (almost flat) hill. Pathetic...I (alone) never had the courage to go up the hill. My excuse: I am too old for this...I can easily get a fracture with one major wrong move.

Anyway, that is the reason why this is another teaser post the first in 3 (1/3) in my Hopia Series. I will continue tomorrow and the next day as I recuperate from my seemingly major injuries (muscle strain...akkk! I need a soak in the tub but my husband temporarily disconnected it from the pipe as he works on our bedroom...sigh!)

Of course, at least a day before, we ought to prepare the filling. It will be much easier to wrap the filling when it is cold and easily moldable.

My favorite fillings are ube and munggo (mung beans). As you probably know by now, I made ube haleya recently. I had several 8-oz jars in the fridge, some of which were used for the ube cake roll and ube cream cheese filling, and some I reserved for hopia.

Needless to say, I do not have to post here what the recipe for ube filling is for this hopia.

Following is how I prepared the yellow split mung bean filling, following a recipe found here (I did make my own version of the dough).

14 ounces dried peeled split yellow mung beans
1 cup sugar
1/2 teaspoon salt

Soak beans for at least 8 hours. Drain and rinse well.
Add more water to about an inch above. Boil for about 30 minutes (keep watching so it does not dry out). Skim the scum as it arises.
Puree in food processor by batches (see the max capacity of your container). You may want to leave some intact for interesting texture (my kids did not like it, though).
Place back in saucepan and continue cooking.
When almost dry, add salt and sugar. Continue stirring to cook further until dry enough.
Transfer to jars and refrigerate.

Next in the series: Hopia Dough

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  1. woww.. looks yummy.. the picture makes my mouth watering. i definitely get one hopiang munggo tomorrow when I go shopping for our groceries. I love it paired with cook.

    thanks for the recipe

  2. Hi Manang! Nakakabitin! heheeh! If I use red mung bean will it be the same process? Hope you feel better now..

  3. Donna's question is my question, too! I can't wait to see the hopia dough post - that's the part that I'm most worried about.

  4. Donna and TN,
    I actually recently cooked red mung beans for monggo bread instead, using my supersoft ensaymada dough, but the recipe I followed included condensed milk and fresh milk, that I ended up with pale red color. I think I should have just cooked it the way I cooked this yellow beans. I will still use the red bean filling, though.

  5. Agoy kalami ba ani oi.. hehehe... http://indayadin.blogspot.com/2009/02/best-mom-award-for-me.html this is my tag for you manang.

  6. hello Manang...bilib talaga ako sa 'yo..ang galing mo! i want to try this pero no time but I will find time!

    Ako din nag-ski for the first time during our winter here in NZ nung June...grabe, I was sore for days! haha

  7. inday,
    di ko naintindihan sinabi mo...haha! Thanks for the award (also given to me by chubskulit). Will try to find the time later today to post.

    maybe you can involve your daughter to wrap the filling! This should be easier to do if done in an assembly-type manner. It was the wrapping that took most of my time.
    I feel better now as far as my body aches are concerned...grabe...ganda palang work out ng skiing.

  8. just looking at the photos of the ube hopia is enough for me. yummy!!!! okay...maybe not. :) i have to find out how to do the hopia dough so i can have hopia anytime!

  9. raquel, knowing how good you are at baking, you will be tempted to make lots of ube hopia if you do have ube haleya anyway....

  10. Hi, Manang. I will try this recipe, nakabili na ako ng split mung bean, kulang ko na lang yung lard. I have some q's: How do you wrap the filling in the dough? The top looks yellowish like what I see on some empanadas. Do you brush something on top? Thanks very much!

  11. Hi Ning,
    The hopia series of posts will show you everything. Click <a href="http://kusinanimanang.blogspot.com/search/label/hopia>here</a>. The one on top shows you how to wrap the filling. The second below shows how to make the dough. The oldest one at the bottom is actually this post.

  12. Hi, Manang. Nasa slides pala yung procedure, wala kasi akong makita sa slides so I tried clicking view all images at yun, may pop-up screen showing all the steps. I tried it today, I'm so happy, mukha syang hopia talaga, haha, very flaky! Ginamit ko meat lard na nabili ko sa grocery. I was meaning to take pics pero naubos na, mu kids ate these for snacks. I hope sa susunod, I still have 2 batches of dough. Thank you so much!

  13. Hi Ning,
    buti lumabas yung slides.I have some old posts where my photos were previously hosted by geocities. Now geocities is gone and those photos are gone as well (pandesal) so I might have to re-take photos when I make them again.

  14. Manang,
    I am in Prague, Czech Rep. and i haven't seen mung beans here. Is there any alternative to that?

    Salamat po, pero i will still search for it... sana meron para mgawa ko na ang hopia...


  15. Hi Reena,
    If you can't find mung beans there, a good sub will be sweet potato (cook cubed in water until a bit tender, about 10 minutes, then remove most of the water and add about 1 cup or so of white sugar to sweeten, then mash and cook on low heat until a bit dry). The difference, however, would be that mung beans are protein-rich, sweet potatoes are starchy.

    If you are okay to use adzuki beans cooked in the same manner, I think that would be even a better alternative, but that would be like hopiang hapon instead of Chinese. :)

  16. Thanks manang.
    Maybe i will try sweet potato (i think i saw it in one of the shopping centers here) but it's also very rare.
    Actually, i am tempted to use lentils or just plain potato and cook with brown sugar and add condensed milk and butter :-))
    Anyway, i will let you know the outcome ASAP and what ingredients i used :-))
    I started craving for it kase npanaginipan ko na sobrang dami ng hopia sa harapan ko, nung kukuha na ko bigla naman ako nagising :-)) so funny dream diba...
    sige po, salamat ulit!


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