Recipe: Hopia

HOPIA

Mungo Filling:
1 lb. or 14 oz (1 package) yellow peeled split mung beans (one package is enough for 2 recipes)
2 1/2 cups sugar

Dough 1:
1 cup all-purpose flour
1/3 to 1/2 cup oil (canola or Crisco oil)

Dough 2:
2 cups All Purpose flour
1/2 cup oil
1/2 cup water

Make Mung bean Filling:
Soak the mung beans in 5 cups of water overnight. When you cook it, add 2 more cups of water and boil mung beans until mashed. Add sugar and mix until you get a thick consistency)

Make Dough 1:
Mix well and then divide into 4 parts.

Make Dough 2:
Mix thoroughly and smoothen mixture (smooth - no streaks or bubbles). Divide mixture into 4 parts. Flatten with hands into 8 inches long, 4 1/2 inches wide and about 1/4 inch deep square.

Prepare Hopia:
Sprinkle Dough 1 on top of Dough 2. Pat lightly making sure not to put too much pressure. The trick is not to mix the 2 doughs. Then roll with your hands as if rolling a jelly roll. Pinch the ends a teeny bit so that none of Dough 1 falls off the open ends. Wrap each of the 4 logs in a plastic wrap and refrigerate for 30 minutes.

Beat 2 eggs and set aside.

Take the logs and cut each log into...say...5 or 6 parts. Flatten each part and spread the mung bean filling over the middle of the dough. Fold ends and pinch into a ball. Invert the ball (so that the pinched end is at the bottom) onto a cookie sheet then flatten the top by patting ever so slightly. Brush the top with the beaten eggs.

Bake at 375 F for 20-30 minutes.