Ube Hopia

Ube Hopia, a Filipino pastry classic, combines the vibrant flavors of sweet purple yam (ube) with a delicate, flaky crust for an irresistible treat. Perfect for snack time or dessert, this recipe features a rich ube filling made from mashed purple yam, butter, and a touch of vanilla for a luscious, creamy texture. The dough showcases a unique combination of oil dough and water dough, expertly layered for an ultra-flaky finish. Encased in this golden crust, each piece is beautifully handcrafted and baked to perfection with a glistening egg-wash sheen. Whether you're familiar with hopia or new to this delightful pastry, this recipe is a must-try for fans of ube and Asian-inspired baked goods. Serve these tender, buttery discs warm with a cup of tea or coffee for ultimate enjoyment!

Nutriscore Rating: 60/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 16

Ingredients

• 200 g Glutinous rice flour
• 150 g Granulated sugar
• 200 g Purple yam (ube), cooked and mashed
• 50 g Butter, softened
• 100 ml Vegetable oil
• 200 g All-purpose flour
• 120 ml Water
• 1 big pinch Salt
• 1 large Egg, beaten (for egg wash)
• 1 teaspoon Vanilla extract

Directions

Step 1

Start by making the ube filling. In a saucepan over medium heat, combine purple yam, 100 g granulated sugar, and butter. Stir continuously until the mixture is smooth and thick. Add vanilla extract, mix well, then set aside to cool to room temperature.

Step 2

For the dough, divide the all-purpose flour into two bowls equally. In the first bowl, mix the flour with vegetable oil and a big pinch of salt to a coarse consistency. This will be the oil dough.

Step 3

In the second bowl, mix the remaining flour with glutinous rice flour, 50 g granulated sugar, and water. Knead until a smooth dough forms, adjusting with a little more flour or water if necessary for the right consistency. This is the water dough.

Step 4

Roll both oil and water dough into equal-sized logs, and then divide each log into 16 equal pieces.

Step 5

Take one water dough piece and flatten it into a disc. Place an oil dough piece in the center, wrap the water dough around the oil dough, enclosing completely. Repeat for all pieces.

Step 6

Using a rolling pin, flatten each wrapped dough into an oval, then roll the dough into a log. Turn the log 90 degrees, flatten again and reroll into a log. Cut each log crosswise into two pieces.

Step 7

Preheat oven to 350°F (175°C).

Step 8

Take each piece, flatten slightly, and fill the center with about 1 tablespoon of the ube filling. Pinch edges to seal and shape into a round disc.

Step 9

Place on a baking sheet lined with parchment paper, seam side down. Repeat with all dough.

Step 10

Brush the tops with beaten egg using a pastry brush.

Step 11

Bake in the preheated oven for about 25-30 minutes or until golden brown.

Step 12

Allow to cool on a wire rack before serving. Enjoy your homemade ube hopia!

Nutrition Facts

Serving size	1071.3 grams (1071.3g)

Amount per serving	% Daily Value*
Calories	3520

Total Fat 137.10g	176%
Saturated Fat 40.40g	202%
Polyunsaturated Fat 56.80g
Cholesterol 295mg	98%
Sodium 698mg	30%
Total Carbohydrate 528.60g	192%
Dietary Fiber 18.20g	65%
Total Sugars 152.20g
Protein 43.20g	86%

Vitamin D 41IU	205%
Calcium 128mg	10%
Iron 12mg	67%
Potassium 1167mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 4.9%

Carbs: 60.0%