Let's Begin!

Filling

• Soak the mung beans (or red beans) overnight. Drain and transfer them to a pot. Add enough water to cover the beans then bring to a boil. Simmer until the beans start to soften.
• Reduce the heat and cook until water is reduced to just above the beans. Add sugar and continue to cook until mixture starts to thicken.
• Transfer to a blender or food processor, then pulse until it becomes smooth.
• Put the bean mixture back into the pot and over the heat. Add the condensed milk and flour.
• Cook while stirring constantly until it turns into a thick paste. Then set aside and cool completely.

1st Dough

• In a medium bowl, combine flour, sugar, water, butter, and salt.
• Add water if necessary when mixing to form into a dough ball.
• Set aside in a bowl and cover with cling wrap.

2nd Dough

• In a different bowl, Mix flour and butter, using your hands until the mixture forms a smooth ball.

Let's Combine the Dough!

• Flatten 1st Dough using a rolling pin and form into a rectangle about 10 x 12 inches wide. Set Aside.
• Roll out and flatten 2nd Dough on plastic wrap. This should measure 1/3 of 1st Dough.
• Place 2nd Dough on top and in the middle of 1st Dough. Combine the two dough using the "Letter fold" or book fold": Fold one side of 1st Dough over 2nd Dough and then do the same to the other side.
• Roll out and flatten the combined dough and form into a big rectangle again. Use the letter fold again. Repeat this process one more time. Let the dough rest for 5 minutes after the last fold. Cover the dough while resting.
• Roll the dough out again into a rectangle then cut the dough horizontally into two. Roll and form each dough into a tight cylinder. Use a knife to cut and divide the rolls into 12 even rounds each.

Let's Assemble and Bake!

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• Place one round cut side down and flatten. Scoop one tablespoonful of the filling in the center.
• Pull the sides of the dough up and over the top to cover the filling. Seal closed.
• Shape the hopia by placing it inside a small round cookie cutter. Press the filled pastry firmly inside the cookie cutter to form the hopia and to seal the top. Repeat with the remaining dough and filling.
• Place the formed hopia on the prepared baking sheet. Repeat the process until the baking sheet is filled.
• Brush the top of each hopia with egg wash, then bake for 15-20 minutes until golden brown.
• Remove from oven and let it cool.
• Serve warm or at room temperature, and enjoy with family and friends!