Ube hopias are traditional Filipino pastry cakes filled with purple sweet potato. If you’ve had these sweet dishes before and want to try making them at home from scratch, it’s easy Step by step recipe For you. You can read a little more about the recipe, or skip straight to the instructions!
Also known as hopiang ubeube hopia is A version of Hopia which uses ube instead of the traditional sweet mung bean paste filling.
Ob is the Filipino word for purple sweet potato, a tuber with gorgeous purple flesh native to the Philippines. This root tastes a bit like sweet potato but nuttier, with hints of vanilla. Some even say it tastes a bit like white chocolate!
In the Philippines it is traditionally used to make ube ube halayaA custard-like dessert with mashed purple sweet potatoes, sugar and milk.
And ube halaya (also called ube jam) is often added to desserts like flan and pudding or used as a filling for cake rolls, donuts, and yes, even baked goods!
To prepare ube hopias, you can use ube halaya is ready or Make it yourself from scratch.
You should be able to find ube halaya at your local Asian food store, and if not, it’s easy to get online.
If you’d like to make the uv filling from fresh sweet potatoes instead, you can follow our quick homemade uv butter recipe!
Our buttermilk recipe skips the milk and uses less sugar; It also includes a bit of coconut oil which helps the spread solidify as it cools. The recipe yields one medium jar, enough to fill these pastry cakes. Try it if you want!
As for the dough, hopias usually consists of Puff pastry shellBut some variations come with a pie-like crust.
In our recipe, we used pastry dough, and we’ll show you how to make it from scratch using flour, oil and water.
Because the Filipino Hopis have Chinese origins, the preparation of the dough follows Chinese puff pastry method. First time hearing this?
Chinese puff pastry is made by repeatedly folding and rolling alternating layers of “water dough” and “oil dough” to create a flaky and light crust.
The process is similar to the lamination you have in puff pastry for croissants.
But instead of using butter for the fat layer, he uses “Oil dough“. This dough is a paste-like mixture of flour and oil and resembles melted peanut butter. It Easy to prepare and without dairy products Also, which is a nice plus!
We have previously used the Chinese pastry process in our butterless sourdough croissants, which were a hit! So, we are happy to use it again to make these ube hopia cakes.
Making the dough will take some time since you have to chill the dough between laminations, but it will be totally worth it! it will be for you Poppy cakes are especially flaky with a divine Sweet and creamy filling – You will love them!
And if you have ube halaya left over when you’re done, you can use it in ube cinnamon rolls, ube apple rice snacks, or this Filipino roll cake. All are great!
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