This Hopiang Ube recipe is a no-fail recipe to make Ube Hopia. Step-by-step photos and detailed instructions s are listed for sure success!
What is Hopiang Ube?
If you’re a fan of delectable pastries and exotic flavors, Ube Hopia is a famous and delicious Filipino treat that you must try. This sweet and flaky pastry has become a favorite in the Philippines and among food enthusiasts worldwide.
In this blog post, I will show you how to make Ube Hopia, detailed ingredients, preparation, and how to make the delicious best Ube Hopia out there.
Why You Will Love Ube Hopia
- Exotic Flavor: Ube, with its rich, nutty taste and vibrant purple color, creates a unique flavor experience that is both intriguing and delicious. Its natural sweetness makes it the perfect choice for a sweet treat.
- Flaky Pastry: The pastry dough of Ube Hopia is tender and flaky, providing a delightful contrast to the creamy Ube filling. The combination of textures is simply divine.
- Versatile: Ube Hopia is universal; it can be enjoyed as a snack, dessert, or even a cup of coffee or tea. It’s suitable for various occasions and cravings.
- Cultural Experience: Trying Ube Hopia is not just about indulging your taste buds; it’s also a cultural experience that allows you to explore.
Hopiang Ube Ingredients
Ube Hopia is known for its delicious and yummy filling made from a tuberous root vegetable called Ube (pronounced oo-beh), also known as purple yam. Ube is highly esteemed in Filipino cuisine for its vibrant purple color and sweet, nutty flavor.
To make the Ube filling, you will need the following ingredients:
- Ube (purple yam)/ Dehydrated Ube Powder: I usually make Ube Halaya from scratch, but since we don’t have Ube here in my town, I dehydrated Ube Powder. Ube is the show’s star, providing the pastry with its distinct purple color and unique taste. Use this recipe to Make Ube Halaya from Ube Powder.
Pastry Dough Ingredients:
- All Purpose Flour- adds structure to the be Hopia.
- Cooking oil
Shortening Dough Ingredients:
- Sugar: natural, earthy flavor of Ube.
- Crisco Butter Flavor Shortening: I highly recommend using this. I only use this shortening. It adds creaminess and richness to the filling.
- All Purpose Flour– adds structure to the be Hopia.
This is an overview with step-by-step photos. Whole ingredients & instructions are in the recipe card below.
Making Ube Hopia involves two main steps: preparing the Ube filling and crafting the pastry. Here’s a step-by-step guide on how to make this delectable treat:
- Dehydrate the Ube Powder– I don’t use bottled or store-bought Ube Halaya since it is too sweet for me, and you don’t taste Ube flavor at all, so I highly recommend dehydrating the Ube powder using my How to Dehydrate Ube Powder recipe. Form the Hopia Ube Filling into a ball.
- Make the Pastry Dough– there are two layers of the dough. The outer and the inner dough layers. Mix the flour, sugar, and the Crisco Butter Flavor shortening for the first mixture. For the second mixture, combine the flour, water, canola oil, and salt.
- 1,2,3 – Mix the Shortening dough ingredients and knead until it comes together as a ball
- 4,5,6- Mix the pastry dough until it forms into a ball.
- 7,8- Flatten the Pastry Dough and form into a rectangle.
- 9,10- pull the shortening dough and spread it on top across the pastry dough.
- 11,12- Spread the shortening dough using a spoon and spread it throughout.
- 13,14- Roll the pastry into a tube and wrap it with a plastic wrap. Refrigerate for thirty to sixty minutes.
- 15,16 -Divide the pastry into twelve pieces, put the filling on top, and seal. Use a biscuit cutter to form a perfect round Ube Hopia.
- Brush with an egg wash.
- Bake in a preheated oven until the pastries turn golden brown and are slightly crispy.
How do you store Hopiang Ube?
To store Hopaing Ube or any similar food, you’ll want to follow some basic food storage guidelines to keep it fresh and safe to eat. Hopaing Ube is a Burmese dessert made with purple yam, sugar, and coconut milk. Here’s how you can store it properly:
- Refrigeration: If you have leftovers or plan to store Hopiang Ube for a short period (a few days), you can refrigerate it. Please place it in an airtight container to prevent moisture loss and absorption of other odors from the fridge.
- Freezing (for more extended storage): Place the hopia in an air-tight container or a ziploc and freeze.
- Thawing and Serving: When you’re ready to eat the frozen Hopaing Ube, remove the portion you need from the freezer and thaw it in the refrigerator. This slow thawing process helps retain the texture and flavor. You can also microwave it on a low setting for a quicker thaw, but be careful not to overheat and compromise the taste and texture.
- Quality Check: Before serving, check the appearance and smell to ensure it’s still good to eat. If it appears or smells off, it may be unsafe to consume.
Remember that the quality of frozen foods, including Hopia might degrade over time, but it should remain safe to eat if stored properly. The texture and taste may change slightly, but it can still be enjoyable.
Keep in mind that these are general guidelines for storing most homemade desserts. If you have specific instructions for storing Hopaing Ube from a particular recipe, it’s best to follow them.
- baking sheet
- plastic wrap
- Pastry Cutter
- biscuit mold
- Dehydrated Ube Powder Please see the notes for the link
- 1 1/2 cup All Purpose Flour
- 1/2 cup sugar
- 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening Baking Sticks
- 2 cups All Purpose Flour
- 1/2 cup Water
- 1/2 cup Canola Oil
- 1/2 tsp Salt
Make the Filling
- Mix the flour, sugar, and Crisco Butter Flavor Shortening. Mix until the dough binds together. Set it aside.
- Mix the flour, oil, water, canola oil and salt. Flatten the dough and put the shortening layer on top.
- Spread the shortening layer using a spoon. Flatten the dough using a rolling pin. Roll into a tube and wrap with plastic wrap. Refrigerate for thirty minutes.
Bake the Ube Hopia
- Preheat oven to 350 F. Divide Hopia into 12 to 15 pieces.
- Flatten the Hopia dough and put the cooked filling in the middle. Fold the sides Mold with a medium-sized cookie cutter or Biscuit mold.
- Brush top with egg wash and Bake Hopia for 25 minutes until the top is golden in color.