- 2 cup All-Purpose Flour
- 1/2 cup Vegetable Oil
- 1/4 Tsp Salt
- 1/2 cup Water
- 1 1/2 cup All-Purpose Flour
- 1/2 cup Butter, softened
- 1/4 cup sugar
- FIRST DOUGH. In a bowl mix together all-purpose flour, salt, vegetable oil and water. Mix well. Knead until smooth and set aside.
- SECOND DOUGH. In a bowl mix together all-purpose flour and sugar. Mix well. Add butter. Mix using fork until it form crumbs. Gather the crumbs and knead for a few minutes.
- Flatten the first dough using rolling pin until thin. Then add the crumbly dough all over the top of the flatten dough. Put parchment paper on top and flatten it using the rolling pin. Remove the parchment paper and carefully roll the dough. Wrap dough in parchment paper and chill in the ref for 1 hour.
- After 1 hour cut the dough into thin pieces. Roll dough and flatten with rolling pin. Scoop 1/2 tbsp of ube halaya and put at the center of the flatten dough. Cover ube halaya with the dough and shape it using a round cookie cutter. Repeat process until you finish all the pieces of dough.
- Preheat pan for 3 minutes over medium heat. Then put hopia into the pan. Cook for 7 minutes over medium low heat or until golden brown. Flip into the other sides cook for another 7 minutes. Heat sides of the hopia for a few minutes to make sure it’s cook. Remove from the pan and let it cool.
Source: Sarap Channel