Hopia- Munggo and Ube filling

Ingredients for Hopia- Munggo and Ube filling

• 1 cup red or yellow mung beans, boiled
• 1/4 cup condensed milk, optional
• 3/4 cup sugar
• 1/4 cup flour
• 1 llanera Ube Halaya
• 1 cup flour
• 1 tbsp sugar dissolved in 1/4 cup water
• 1/4 cup shortening or lard, cubed
• Pinch of salt
• 1/2 cup flour
• 1/4 cup shortening
• 1 egg, beaten and diluted with 1/4 cup water

How to cook Hopia- Munggo and Ube filling

1. 1.For munggo filling, cook soaked beans until soft. Add sugar, blend smooth, then cook with condensed milk and 1/4 cup flour until thick; cool.
2. 2.For Dough 1, mix 1 cup flour, sugar water, 1/4 cup shortening or lard, and salt just until combined. Form a ball and cover.
3. 3.Mix 1/2 cup flour and 1/4 cup shortening into smooth Dough 2. Roll Dough 1 into a rectangle and Dough 2 to two-thirds its size.
4. 4.Place Dough 2 over two-thirds of Dough 1; letter-fold, roll, and repeat twice. Rest 5–10 minutes, roll, halve lengthwise, roll into cylinders, and cut 24 pieces.
5. 5.Roll each piece thin, fill with munggo or Ube Halaya, seal, and shape. Bake pinched-side up at 350°F for 15–20 minutes.
6. 6.Turn pastries seam-side down, flatten lightly, brush with egg wash, and bake 5–10 minutes until lightly browned. Cool on a rack.