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
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