Hopiang Ube
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!
Servings: 12 people
Calories: 247kcal
Equipment
- baking sheet
- Pastry Cutter
- biscuit mold
- Spoon
Ingredients
Filling Ingredients
- Dehydrated Ube Powder Please see the notes for the link
Shortening Layer
- 1 1/2 cup All Purpose Flour
- 1/2 cup sugar
- 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening Baking Sticks
Pastry Layer
- 2 cups All Purpose Flour
- 1/2 cup Water
- 1/2 cup Canola Oil
- 1/2 tsp Salt
Instructions
Make the Filling
Shortening Layer
- Mix the flour, sugar, and Crisco Butter Flavor Shortening. Mix until the dough binds together. Set it aside.
Pastry Layer
- 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.
Notes
Here is the recipe for the Filling: Ube Halaya From Rehydrated Powder.
Nutrition
Calories: 247kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 98mg | Potassium: 39mg | Fiber: 1g | Sugar: 8g | Calcium: 6mg | Iron: 2mg