Hopia ube is a beloved Filipino pastry filled with creamy, vibrant ube (purple yam) that’s wrapped in a flaky, buttery crust. This sweet treat is a must-try for anyone interested in Filipino desserts and Asian pastries. Follow this detailed hopia ube recipe, complete with tips and insights, to make a delicious batch of these colorful pastries at home!
What is Hopia Ube?
Hopia is a popular Filipino pastry with origins in Chinese cuisine. Traditionally, hopia is filled with mung beans, red beans, or meat, but ube hopia uses ube—a bright purple yam that brings a unique color and subtle sweetness to the dessert. Ube has gained popularity worldwide for its mild, creamy flavor and beautiful color, making it a perfect filling for these delicious pastries.
Ube is not only delicious but also packed with health benefits:
- Rich in Antioxidants: Ube contains anthocyanins, powerful antioxidants that contribute to its vibrant purple color.
- Fiber-Rich: Ube has dietary fiber, promoting good digestion and keeping you feeling full longer.
- Vitamin-Packed: Ube is a good source of vitamins A and C, which support immune health and skin integrity.
- Adding ube to desserts like hopia allows you to enjoy a tasty treat with some nutritional perks!
Ingredients for Hopia Ube
For the Ube Filling
- 2 cups fresh or frozen grated ube (purple yam)
- 1 cup condensed milk
- 1/2 cup coconut milk
- 1/4 cup sugar (adjust to taste)
- 1/4 cup butter
For the Dough
- 2 cups all-purpose flour
- 1/2 cup butter, chilled and cubed
- 1/2 cup shortening
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cold water
Optional: 1 egg for egg wash (for a golden finish on the hopia)
Hopia Ube Recipe – How to Make This Filipino Favorite at Home
How to Make Ube Filling
Step 1: Prepare the Ube
Fresh Ube: If you’re using fresh ube (purple yam), start by peeling and chopping it into manageable pieces. Place the ube in a pot of boiling water, then cook until it’s soft, which usually takes around 20–30 minutes. Once tender, drain any excess water and mash the ube until it reaches a smooth, lump-free consistency.
Frozen Ube: For frozen ube, let it thaw completely at room temperature or in the microwave. Drain any excess moisture to prevent the filling from becoming too watery.
Step 2: Combine Ingredients
In a medium-sized saucepan, add the following:
- The prepared grated or mashed ube
- 1 cup of condensed milk
- 1/2 cup of coconut milk
- 1/4 cup of sugar (adjust to taste based on how sweet you want the filling)
- 1/4 cup of butter
Mix these ingredients together in the saucepan before placing it on the stove. This ensures even distribution and a smooth, creamy filling.
Step 3: Cook the Mixture
- Set the Stove: Place the saucepan over medium heat. It’s important to cook at this temperature to prevent burning the filling and to allow the ingredients to meld together.
- Stir Continuously: Stir the mixture continuously for about 10–15 minutes to avoid sticking and to create a smooth, thick consistency.
- Check for Thickness: The mixture will thicken gradually and should reach a slightly sticky consistency that holds its shape when spooned. If it’s too runny, cook for an additional few minutes.
Step 4: Cool the Filling
After cooking, transfer the ube filling to a bowl and let it cool to room temperature. This will firm up the filling slightly, making it easier to work with when assembling the hopia.
Tip for Extra Smooth Filling
For an ultra-smooth texture, blend the cooked filling in a food processor for a few seconds before using it. This step helps eliminate any remaining lumps, giving the filling a creamier consistency.
Making the Pastry Dough
Step 1: Combine Dry Ingredients
In a large mixing bowl, add the following:
- 2 cups of all-purpose flour
- 1/4 cup of sugar
- 1/2 teaspoon of salt
Use a spoon or whisk to stir the ingredients until they’re well combined. This ensures even flavor distribution throughout the dough.
Step 2: Cut in the Butter and Shortening
- Add Chilled Butter and Shortening: Place 1/2 cup of cubed, chilled butter and 1/2 cup of shortening into the flour mixture. Chilled fats are essential for creating a flaky texture.
- Cut in the Fats: Using a pastry cutter, fork, or your fingers, press the butter and shortening into the flour mixture until it resembles coarse crumbs. You should see small bits of butter throughout the dough; these will help create layers as the dough bakes.
Step 3: Add Cold Water
- Add Gradually: Slowly add 1/2 cup of cold water to the dough mixture. Add it in small amounts to prevent the dough from becoming too wet.
- Mix Gently: Use a wooden spoon or your hands to combine the water with the dry ingredients until the dough starts to come together. Be careful not to overmix, as this can toughen the dough, making it less tender and flaky.
Step 4: Chill the Dough
- Wrap the dough in plastic wrap, shaping it into a disc.
- Place the wrapped dough in the refrigerator for about 30 minutes. Chilling firms up the fats, making the dough easier to roll and enhancing its flakiness once baked.
Assembling the Hopia Ube
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your hopia is ready to bake.
- Prepare a baking sheet by lining it with parchment paper, which will prevent the hopia from sticking and make cleanup easier.
Step 2: Divide and Roll the Dough
- Divide the Dough: Take the chilled dough and divide it into equal-sized pieces, about 1-inch in diameter each. This size will create small, bite-sized hopia that are easy to handle.
- Roll into Circles: Flatten each dough ball into a small circle about 1/4 inch thick. If the dough sticks to your rolling surface, dust lightly with flour.
Step 3: Add the Filling
- Spoon in Ube Filling: Place a spoonful of the cooled ube filling in the center of each dough circle. Be careful not to overfill; about a teaspoon of filling per piece should be enough.
- Avoid Overfilling: Too much filling can cause the hopia to burst open during baking, so it’s best to stick with a small amount that’s easy to seal.
Step 4: Seal and Shape
- Fold and Seal: Carefully fold the edges of the dough over the filling, pressing them together to seal tightly. You can pinch the edges or press them with a fork for a decorative finish.
- Flatten Gently: Once sealed, gently flatten each filled dough ball into a disc shape. Avoid pressing too hard, as this can push the filling out.
Frequently Asked Questions (FAQs)
1. What does hopia ube taste like?
Hopia ube has a mildly sweet, creamy taste from the ube filling and a buttery, flaky texture from the pastry dough. The subtle earthy flavor of ube combined with the crisp pastry makes for a delightful snack.
2. Can I use canned ube for this recipe?
Yes, you can use canned ube as a convenient option. Just make sure to adjust the sugar to taste since canned ube may be pre-sweetened.
3. How long does homemade hopia ube last?
Homemade hopia ube can last up to three days at room temperature and about a week when refrigerated. For the best flavor and texture, it’s recommended to enjoy them fresh.
4. Can I freeze hopia ube?
Yes, you can freeze hopia ube. Place them in an airtight container, and they can last for up to three months in the freezer. Reheat in the oven to regain the flaky texture.
5. What other flavors can I use for hopia filling?
Hopia can be filled with various ingredients like mung bean, red bean, custard, and even meat (baboy). You can experiment with flavors like chocolate, cheese, and coconut to add your own twist.
Conclusion
With this easy-to-follow hopia ube recipe, you can recreate one of the Philippines’ favorite pastries in your own kitchen. The vibrant purple ube filling wrapped in a delicate, flaky crust is sure to impress family and friends alike. Give this recipe a try, and enjoy a taste of the Philippines with every bite. Happy baking!
