Aya A.



Ube Hopia Recipe

Filling: Ube Halaya (bought or homemade)

Crust(1st Dough)
1cup All Purpose Flour
1/4tap Salt
1/4cup Vegetable oil
1/4cup Water

(2nd Dough)
3/4cup All Purpose Flour
1/4cup Light Brown Sugar
1/4cup + 2tbsp Vegetable Shortening

Step 1: Make your crust and your second dough, in two separate bowls. Your first dough will be thicker and sticky; your second dough will be more of a paste consistency.

Step 2: Roll out the first dough onto a silicone mat into a big rectangle, about 3mm thick (a floured surface or wax paper would work in a pinch, but a silicone mat is ideal). Spread the second dough thinly across the first dough.

Step 3: Roll the doughs into a long, tight roll, with the second dough spiraled into the first. Divide into 12 pieces.

Step 4: Flatten each piece in your palm and put a whopping spoonful of filling into each dough. Seal it shut and put it on a baking tray, seam side down. (Pro tip: While on the baking sheet, swirl it inside of a cookie cutter larger than your hopia to get it into a perfect circle.)

Step 5: Optional: Brush with egg whites. Bake for 15-20 minutes at 390’F.