Mung Bean Hopia
Dessert
Keep Screen Awake
Scale
Equipment
Ingredients
Filling
- 1 cup mung beans or red beans
- 3/4 cup light brown sugar
- 1/4 cup sweetened condensed milk
- 1/4 cup all purpose flour
Water Dough
- 1 cup all purpose flour
- 1 tablespoon granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter OR shortening
- 1/8 teaspoon kosher salt
Oil Dough
- 1/2 cup all purpose flour
- 1/4 cup unsalted butter OR shortening
Egg wash
- 1 medium egg
- 1/4 cup water
Instructions
- In a medium bowl, combine the water dough ingredients
- In a different bowl, combine the oil dough ingredients
- Flatten the water dough with a rolling pin and form a rectangle 10 x 12 inches wide and set aside
- Roll out and flatten the oil dough to measure 1/3 of the water dough. Place in the center of the water dough and letter fold (right third over middle, left third over middle)
- Repeat these folds for a total of three folds, then rest for 5 minutes.
- Roll dough into rectangle and divide in two. Roll each dough into a cylinder and cut into two rounds.
- Preheat oven to 350 degrees.
- Roll the cylinder into a round, and place the filling in the middle. Pinch the dough together to seal the filling and place seam side down
- Bake seam side up for 15-20 minutes, then flip, brush with egg wash, and bake seam side down for 5-10 minutes.
Notes
Last time we made this recipe, we didn’t try the flip method. Maybe there is validity in this technique! Mung bean filling instructions not included, see mung bean recipe