Learn how to make bakpia or hopia with a soft, crispy, and flaky crust and filled with a sweet mung bean filling or munggo. This traditional pastry can be cooked on the stove or baked in the oven.
You will need about 300 grams of mung bean paste. Divide into a 20-gram portion and roll them into round balls. Keep them covered and set aside
Prepare the water dough:
Combine all-purpose flour, powdered sugar (icing sugar), and salt in a mixing bowl. Add the soft butter and rub the flour mixture with the butter until you get coarse crumbs texture. Add the hot water and use a spatula to stir to combine. It won't be smooth yet. When it's not too hot anymore, use your hands to knead into a soft smooth dough. Wrap with a plastic wrap to prevent the dough from drying out while you prepare the oil dough
Prepare the oil dough:
Combine all-purpose flour and oil and use your hand to knead into a smooth soft dough. Divide into 15 equal portions and roll them into balls. Keep them covered
Combine water and oil doughs:
Divide the water dough into 15 equal portions and roll them into balls. Keep them covered tightly to prevent drying
Work with one dough at a time. Flatten the dough with your palm and roll it out into about 4 inch diameter. Put the oil dough in the middle and wrap the water dough around it. Pinch to seal and turn it upside down so the seam side is facing down. Repeat with the rest of the water and oil dough
Work with one dough at a time. Flatten the dough slightly and then roll out into about 5-inch long, about 3 inches wide. Fold the bottom to the middle and the top overlapping it. Keep it covered and repeat with the rest of the dough
Shaping:
Work with one dough at a time. Flatten the dough and then roll out into about 4-inch diameter, somewhat , squarish circle. Put one filling in the middle. Gather the dough around it to enclose the filling. Pinch to seal. Turn it upside down so the seam side is facing down. Repeat with the rest of the dough and filling. Keep them covered while you are working on the rest
Cooking on the stove:
Preheat a heavy-bottom large skillet without any oil over medium-low heat for about 5 minutes. Arrange the bakpia/hopia on the pan, about 1/2 inch apart is fine. Cook for about 5-6 minutes on each side or until it's golden brown. Don't be tempted to crank the heat up as they get burnt easily. We want to make sure the dough on the inside is cooked through as well before the crust on the outside gets too dark. So make sure to control the heat
I notice that the area on the center of the pan is the hottest (which makes sense). So it is important to check the bakpia /hopia you place in the center often to make sure they don't get burnt. Bakpia on the edge of the pan cooks the slowest. So you can move their spots around to make sure bakpia is cooked evenly
Baking in the oven:
Preheat the oven to 375 F (190 C) for conventional oven, 350 F (180 C) for convection oven. If you choose to use an egg yolk wash, lightly brush the top of the bakpia with the wash. Bake in the middle rack for 25 minutes or until nicely golden brown.
If you choose not to use an egg yolk wash, bake in the middle rack for 15 minutes and then flip the bakpia to the other side and bake for another 10 minutes or until nicely golden brown
Cool down:
Let the bakpia cool down on a cooling rack before storing
Storing:
Store them in an air-tight container at room temperature for about one week. They can also be kept frozen. Simply store them in an air-tight freezer-proof container or freezer bag for up to 3 months. Thaw at room temperature before serving. If you like the to have them warmer, you can reheat in the microwave for a few seconds