*Hopia

Dough 1:

• 2 C flour
• 1/2 C water
• 1/2 C vegetable oil
• 1/2 tsp salt

Dough 2:

• 1 1/2 C flour
• 1/2 C sugar
• 95g shortening/lard
• 115g butter

Mung Paste

• 115g butter
• 1 can condense milk
• mung beans

Mung Paste

• Boil with 2 cups of water and add 1 can of condense milk, 1 cup sugar, and butter.

Filling: cook mongo with water and condense milk until it has turned into a thick paste and mashed. Then add sugar and mix well. Chill until thoroughly cool.

1. Dough 1: in a bowl combine all ingredients mix well until it forms to a ball. And set aside.
2. Dough 2, mix all ingredients by hand.
3. Using rolling pin, flatten dough 1 in rectangular shape,then sprinkle dough 2 fold the dough side by side then gently flatten with rolling pin in rectangular shape.Then fold into two and flatten with rolling pin again.
4. Then roll the dough like a log and put in the fridge for 20 minutes.
5. Preheat oven to 204°C. Cut into 20-25 pieces, depending on of hopia you want.
6. Roll out with the cut side up and then spoon the filling in (about 1 tbsp).
7. Collect all the sides to create a ball then flatten with the smooth side up.
8. Lay the hopia pieces on a baking pan and spread with egg wash.Bake for 15-20 minutes or until the top is golden brown.