Pinoy Hopiang Munggo

Pinoy Hopiang Munggo

Ingredients

Fillings

• 340 grams Yellow Mung Beans
• 1 can (395 grams) condensed milk
• First dough
• 1 cup all-purpose flour
• 1/3 cup vegetable oil
• Second dough
• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 cup vegetable oil
• 1/2 cup water

Glaze

• 1 egg, beaten

Instructions

FILLINGS

1. Wash beans and cover with water in a casserole
2. Stir and bring to a boil until softened
3. When beans start to soften, scoop out foamy water on top
4. Add condensed milk, continue cooking over low heat
5. Until beans soften and form a paste, set aside

DOUGH #1.

1. In a small bowl, combine flour and vegetable oil
2. Combine until loose, coarse crumbs form; set aside.

DOUGH #2.

1. In a separate bowl, Combine flour, sugar and make a well in center
2. In a small bowl, whisk oil and water together
3. Pour oil mixture into center of flour
4. Combine until dough takes shape, divide into 2 equal parts

ASSEMBLY

1. Flatten each part into a thin square
2. Crumble half of the first dough, and spread evenly over the second dough
3. Gently roll up square with your fingers like a cylinder
4. Wrap in wax paper and chill in refrigerator about 15 minutes
5. Take the chilled cylinders and cut each into 7 pieces
6. Take one piece and press the dough on the working table
7. Place wax paper on the top and flatten the dough
8. Place a scoop of Fillings in the center of the square
9. Fold edges until fillings are secured
10. Put inside the cookie cutter and press to mould
11. Brush tops with beaten egg yolk
12. Bake at 375°F preheated oven for 20 minutes
13. Or until bottoms are slightly brown

Notes

• No need to flour the work surface, there is enough oil on the dough to prevent it from sticking.
• Covering the dough with wax paper in flattening, avoid from sticking into the rolling pin
• It is best to cook the entire package of mung beans and freeze the unused portion

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