INGREDIENTS:
For the Dough:
- 3 cups all- purpose flour
- 1/2 cup margarine, non- hydrogenated
- 1/2 cup vegetable oil
- 3/4 cup water
- 1/4 cup white sugar
- 1 tbsp vanilla
- Golden yellow food color
For the Filling:
- 1 cup all- purpose flour
- 1/2 cup margarine, non- hydrogenated
- 1 & 1/3 cup sweet potato
- 1/2 cup evaporated milk
- 3/4 cup condensed milk
- 1 & 1/3 cup coconut milk
- 1 & 1/2 cup brown sugar
- 1/2 tsp salt
- 1/2 cup water
- 1 tsp pure vanilla extract
HOW TO COOK:
For the Dough:
- In a bowl, combine all the dough ingredients.
- Knead to form a dough.
- Equally divide the dough into 64 pieces (if you prefer larger hopia, divide the dough into 32 pieces).
- Set aside.
For the Filling:
- Steam sweet potato until cooked then peel the skin and mash.
- In a blender or food processor, combine all the filling ingredients and mix until all dry ingredients are dissolved.
- In a heavy saucepan, cook mixture over low to medium fire.
- Stir continuously until mixture coats the spoon.
- Set aside.
Assembly:
- Flatten each dough and form them into circles.
- Place the prepared filling at the center and then gather the edges to seal.
- Place filled dough on a tray with the sealed part underneath.
- Preheat the griddle for a few minutes.
- Place the prepared hopia on the griddle.
- Using 2 flat wooden spoons, constantly press and turn the sides to form dices or circles.
- Continue cooking until all sides are golden brown.
- Remove from heat and transfer to serving plate. Let it cool before eating. Enjoy!
Also try: Hopia Monggo, Hopia Ube, Hopia Baboy
IMAGE: oggi-icandothat.blogspot.com
