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## What is Kung Pao Pork

Kung Pao pork is a spicy and flavorful dish that has its roots in the Sichuan province of China. It is a dish that is known for its intense heat, which comes from the use of Sichuan peppercorns and dried chili peppers. In this recipe, we will show you how to make Kung Pao pork that is both spicy and savory, with the perfect balance of flavors.

## History of Kung Pao Pork

Kung Pao pork is named after Ding Baozhen, a Qing Dynasty official who lived in the Sichuan province of China. The dish is believed to have originated in the Guizhou province, but it became popular in the Sichuan province during the Qing Dynasty. The dish is named after Ding Baozhen because he was known for his love of spicy food, and the dish was created in his honor.

## Ingredients for Kung Pao Pork

- 600g pork, cut into chunks
- 1 tbsp soy sauce
- 1/4 tsp black pepper
- 1 tbsp Chinese cooking wine
- 1 tbsp cornflour
- 2 tbsp cooking oil
- 50g cashew nuts
- 1/2 tsp chilli flakes
- 1 red onion, quartered
- 2 cloves garlic, chopped
- 1 bell pepper, roughly cut
- 4 tbsp water
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp brown sugar

## How to Make Kung Pao Pork

1. Marinate the pork in soy sauce, black pepper, cooking wine, and cornflour for at least 30 minutes. This will let the flavors meld together, creating a rich and savory base.
2. In a wok, heat the cooking oil and fry the cashew nuts until golden. These will add crunch and nuttiness to the dish. Drain and set aside.
3. Using the same wok, fry the chilli flakes, onions, and garlic until fragrant. This trio will add a spicy kick to the dish.
4. Add the marinated pork and stir fry until the pork slightly cooks. Keep an eye on it, you don't want to overcook the pork!
5. Add the bell peppers, water, soy sauce, oyster sauce, and brown sugar. Stir until combined, coating the pork and veggies with the flavorsome sauce.
6. Cover and simmer for 2 minutes, or until the pork is cooked through.
7. Finally, add the cashew nuts and give it a good stir. Voila! Your Kung Pat Pork is ready to be devoured.

## Tips for Making Perfect Kung Pao Pork

- Be sure to cut the pork into small pieces to ensure that it cooks evenly.
- Use a wok or large skillet to stir-fry the ingredients quickly and evenly.
- Adjust the amount of chili flakes and Sichuan peppercorns to your liking. If you prefer a milder flavor, use fewer peppers and peppercorns.
- For an extra punch of flavor, marinate the pork for longer or even overnight.
- If you prefer a thicker sauce, dissolve some cornstarch in water and add it to the wok during the simmering step.
- Serve your Kung Pat Pork over a bed of steamed rice or noodles for a complete meal.

## Ingredient Substitutes: Making It Work

- Can't find Chinese cooking wine? Use dry sherry or sake as a substitute.
- No oyster sauce? Try using hoisin sauce or fish sauce instead.

## Nutritional Information: A Healthy Choice

This recipe makes 4 servings, with each serving weighing approximately 250 grams. Based on the ingredients provided, a serving of Kung Pat Pork contains approximately:

- 600 calories
- 45g protein
- 35g fat
- 20g carbohydrates

FAQs

### Can I use chicken instead of pork?

Absolutely! Feel free to substitute chicken for pork if you prefer.

### How spicy is this dish?

The spice level can be adjusted according to your preference. Use more or less chili flakes to suit your taste buds.

### Can I use peanuts instead of cashew nuts?

Yes, peanuts are a great alternative and will give a similar crunch and nutty flavor to the dish.

### Is it possible to make this dish vegetarian?

Certainly! Substitute tofu or a mix of your favorite veggies for the pork to make a vegetarian version.

### Can I make this dish ahead of time and reheat it later?

While it's best served fresh, you can make it ahead of time and reheat it over low heat before serving. However, you may want to add the cashews just before serving to retain their crunchiness.

### What other vegetables can I add to this dish?

Feel free to get creative! You can add broccoli, baby corn, snow peas, or any other veggies you love to enhance the flavors and textures of your Kung Pat Pork.


Kung Pao Pork recipe using marinated lean pork, cashews and bell peppers. This recipe is easy to prepare and perfect for a quick and satisfying meal.

Kung Pao Pork


## The Zesty Chicken Dish You've Been Craving

When life gives you lemons, you make Crispy Lemon Chicken! This mouthwatering dish combines tender, juicy chicken pieces with a tangy lemon sauce that will leave you wanting more. With a crispy coating and a burst of citrus flavor, this recipe is perfect for both weeknight dinners and special occasions. So, let's get cooking!

## Ingredients: The Perfect Combination

This Crispy Lemon Chicken recipe yields 4 servings, with each serving size being approximately 150 grams.

### For the Chicken:

- 450g chicken breast, cut into bite-sized pieces
- 1 tbsp minced garlic
- 1 tsp ginger
- Pinch of black pepper, to taste
- 1½ tsp soy sauce
- 1½ tsp Shaoxing cooking wine
- Cornflour to coat the chicken pieces
- 1 egg

### For the Sauce:

- 2 tbsp honey
- 4 tbsp brown sugar
- 3½ tbsp soy sauce
- 2 tbsp chilli sauce (optional)
- 3 tbsp water
- 1 tbsp cornstarch
- 3½ tbsp lemon juice
- 1 tbsp lemon zest

## Step-by-Step Guide to Crispy Lemon Chicken

1. Marinate the Chicken
   First, marinate the chicken pieces in garlic, ginger, soy sauce, cooking wine, and black pepper. Set aside for 20 minutes to allow the flavors to meld.

2. Prepare the Zesty Lemon Sauce
   In a bowl, whisk together honey, brown sugar, soy sauce, chilli sauce (if using), water, cornstarch, lemon juice, and lemon zest. Set aside.

3. Coat the Chicken
   Cover the marinated chicken pieces with cornflour, ensuring each piece is well coated.

4. Add Some Egg-citement
   Whisk one egg in a separate bowl. Dip the cornflour-coated chicken pieces into the egg mixture.

5. Double-Coat the Chicken
   Once again, coat the chicken pieces in cornflour for extra crispiness.

6. Fry Up Some Deliciousness
   In a wok or large frying pan, heat oil over medium-high heat. Shallow fry the chicken pieces until crispy and golden brown. Drain and set aside.

7. Bring the Sauce to Life
   Wipe the wok clean and pour in the prepared sauce. Cook over medium heat until slightly thickened, stirring occasionally.

8. Coat the Chicken in Zesty Goodness
   Toss the crispy chicken pieces into the wok, ensuring they are evenly coated with the sauce.

9. Garnish and Serve
   Serve the Crispy Lemon Chicken with a sprinkle of sesame seeds, a side of steamed rice, and lemon wedges for added zest.

## Cooking Tips and Tricks for Making the Best Chinese Style Crispy Lemon Chicken

- Ensure to marinate the chicken for at least 30 minutes or even overnight to ensure you have a tasty chicken pieces.
- Cut the chicken pieces before marinating to ensure the marinade goes to as much chicken meat as possible.
- Be sure to coat the chicken pieces in enough cornstarch so that they don't stick together.
- When shallow frying, be sure to have the oil at 400 F or 200 C to ensure the chicken pieces get a nice crunchy texture. This ensure the oil temperature does not go down as much.
- Do not overcrowd the chicken pieces while shallow frying to allow the excess moisture in the pan to evaporate.
- According to Mandy, you can batch fry the chicken pieces then freeze them. Defrost and then reheat them in the oven until crunchy.
- Be sure to use cornflour and not flour to ensure you will get a crispy batter. Using regular flour will end up in more of a soft batter.
- For a gluten-free option, use tamari or gluten-free soy sauce.
- If you prefer a spicier dish, increase the amount of chilli sauce or add a pinch of red pepper flakes.
- To enhance the lemon flavor, add more lemon zest or a few drops of lemon extract.

## Ingredient Substitutes

- If you don't have Shaoxing wine, you can substitute it with dry sherry or mirin.
- For a lighter version, use a sugar substitute like Stevia or monk fruit in place of brown sugar.

## Nutritional Information

Based on the ingredients provided, each serving of Crispy Lemon Chicken (150g per serving) contains the following approximate nutritional information:

- Calories: 350
- Protein: 28g
- Carbohydrates: 37g
- Fat: 9g
- Fiber: 1g
- Sodium: 960mg
  Please note that these values are approximate and may vary depending on specific ingredient brands or preparation methods.

## What Can I Serve with this Dish?

- The simplest is to serve this dish white rice
- You can also serve this dish with fried Rice, garlic fried rice or egg fried rice
- For a healthier option, serve this dish with some boiled broccoli, cauliflower and carrots.
- You can also serve this dish with some Asian noodles like egg noodles, udon noodles or whatever noodles you prefer. The dish has its own sauce which will also coat the noodles.

## Crispy Lemon Chicken FAQs

### Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are a great alternative and can provide a juicier and more tender result. Just be sure to adjust the cooking time accordingly, as chicken thighs may require slightly longer cooking time.

### How can I make this dish healthier?

To make this dish healthier, you can try using an air fryer to cook the chicken pieces, reducing the amount of oil used. Additionally, consider using a sugar substitute and low-sodium soy sauce to cut down on sugar and sodium content.

### Can I prepare the chicken ahead of time?

Yes! You can marinate the chicken and store it in the refrigerator for up to 24 hours before cooking. This allows the flavors to meld even more, resulting in a more flavorful dish.

### What other dishes pair well with Crispy Lemon Chicken?

Crispy Lemon Chicken goes well with a variety of side dishes, such as steamed or stir-fried vegetables, fried rice, or noodles. Consider pairing it with a light salad or a refreshing cucumber dish for a balanced meal.

### Can I freeze leftovers for later use?

Yes, you can freeze leftover Crispy Lemon Chicken in an airtight container for up to 3 months. When ready to enjoy, simply thaw in the refrigerator and reheat on the stovetop or in the microwave until heated through.

## Final Thoughts on Crispy Lemon Chicken

This Crispy Lemon Chicken recipe is a delicious and satisfying dish that will surely impress your taste buds. With its zesty flavors, crispy texture, and easy preparation, it's a must-try for any home cook. So, gather your ingredients and get ready to cook up a storm with this delectable recipe!


Crispy chicken pieces covered in a thick, sweet and tangy lemon sauce. The chicken pieces are shallow fried and can be done in batches to save in prep time.

Crispy Lemon Chicken Recipe


## What is Nama Chocolate?

## Ingredients You'll Need

To make approximately 16 servings (25g per serving) of Nama Chocolate, you'll need:

- 400g high-quality dark chocolate (70% cocoa)
- 200g heavy cream
- 60g unsalted butter
- 2 tbsp brandy or rum (optional)
- Cocoa powder, for dusting

## Step-By-Step Instructions

1. Get Your Equipment Ready
   Grab an 8x8-inch baking dish and line it with parchment paper. Make sure the paper extends beyond the edges, as you'll need to lift the chocolate out of the dish later.

2. Chop The Chocolate
   Roughly chop the chocolate into small pieces. This will help it melt evenly and quickly when combined with the hot cream.

3. Heat The Cream
   In a saucepan, heat the heavy cream over low heat until it reaches a gentle simmer. Be careful not to let it boil!

4. Create The Chocolate Mixture
   Turn off the heat and add the chopped chocolate to the saucepan, stirring until the chocolate is completely melted and the mixture is smooth. Then, whisk in the butter and optional alcohol until fully combined.

5. Pour And Set
   Pour the chocolate mixture into the prepared baking dish, smoothing the surface with a spatula. Gently tap the dish on the counter to remove any air bubbles. Place the dish in the refrigerator and let the chocolate set for at least 4-5 hours, or overnight.

6. Cut And Dust
   Once the Nama Chocolate has set, lift it out of the baking dish using the parchment paper. Using a warm, sharp knife, cut the chocolate into 1-inch squares. To prevent sticking, clean and warm the knife between cuts. Finally, dust the Nama Chocolate squares with cocoa powder before serving.

## Nutritional Information

Each 25g serving of Nama Chocolate contains approximately:

- Calories: 155
- Fat: 11g
- Carbohydrates: 12g
- Protein: 2g

## Ingredient Substitutes

If you're having trouble finding specific ingredients, here are some alternatives:

- Dark chocolate: Use semi-sweet or milk chocolate, though this will alter the taste and texture.
- Double cream: You can replace heavy cream with coconut cream for a dairy-free option.
- Brandy or rum: For an alcohol-free version, simply omit the alcohol or use a few drops of rum or brandy extract.

## Tips And Tricks For Perfect Nama Chocolate

- Use high-quality chocolate for the best taste and texture.
- Avoid overheating the cream, as this can cause the cream to burn or the chocolate to separate.
- Chill the Nama Chocolate well before cutting to ensure clean, precise squares.

### FAQ

### What is the best type of chocolate to use for Nama Chocolate?

High-quality dark chocolate with 70% cocoa content is ideal for Nama Chocolate. It provides the perfect balance of sweetness and bitterness, resulting in a rich, velvety treat.

### How should I store Nama Chocolate?

Store Nama Chocolate in an airtight container in the refrigerator for up to 2 weeks. Due to its delicate nature, it's best to consume it within a few days of making it.

### Can I freeze Nama Chocolate?

Yes, you can freeze Nama Chocolate for up to a month. Wrap it tightly in plastic wrap and store it in an airtight container to preserve its quality. Thaw it in the refrigerator before serving.

### How can I make Nama Chocolate without alcohol?

Simply omit the alcohol or replace it with a few drops of rum or brandy extract to make an alcohol-free version of Nama Chocolate.

### Can I add flavorings to Nama Chocolate?

Absolutely! Feel free to experiment with different flavorings, such as orange zest, mint extract, or even crushed nuts. Just be sure to add them in moderation to avoid overpowering the chocolate.

## Final Thoughts

Now that you know how to make this divine Nama Chocolate, it's time to treat yourself and your loved ones to a taste of chocolate heaven. Enjoy!


Attempt to re-create the perfection of Nama Chocolate, a melt-in-your-mouth Japanese confectionery, and learn how to whip up a batch in your own kitchen.

Royce Nama Chocolate Recipe


<YouTube url="https://www.youtube.com/watch?v=X4OWxsb_2hs&pp=ygUVY2hlZiBydiBzcGFuaXNoIGJyZWFk" />

## What is Spanish Bread?

Spanish Bread traces its origins back to the Philippines during the Spanish colonial period, which lasted for over 300 years. The influence of Spanish cuisine on Filipino dishes is unmistakable, and Spanish Bread is no exception. While its name might suggest a direct connection to Spain, the recipe has evolved and adapted to the unique flavors and ingredients available in the Philippines, making it a true Filipino favorite.

This scrumptious treat, also known as "Pan de Español" or "Pan de Horno," boasts a soft, pillowy texture and a rich, buttery filling, making it an irresistible snack or dessert.

## Ingredients for Spanish Bread

### For the Dough

600g bread flour
240g water (1 cup)
2 whole eggs
67g brown sugar (⅓ cup)
1 tbsp. instant dry yeast (9g)
½ tsp. fine salt (3g)
60g butter (¼ cup)

### For the filling

250g margarine or butter
100g white sugar
100g brown sugar
100g fine bread crumbs (1 cup)

### For the topping

200g fine bread crumbs (2 cups)

## Hints and Substitutions

If you're unable to find some ingredients, fear not! There are a few substitutions you can try:

- Use all-purpose flour in place of bread flour. Just remember, it might affect the texture slightly.
- Can't find instant dry yeast? Active dry yeast will work, but you'll need to activate it in warm water first.

## Baking the Perfect Spanish Bread: Tips and Tricks

- Be patient when mixing the dough. Overmixing could lead to a dense and chewy texture.
- Make sure to let the dough rise until it doubles in size. This will ensure a fluffy, airy texture.
- When rolling out the dough, use a light touch to avoid compressing it too much.
- Be generous with the filling! It's the star of the show, after all.
- Don't forget to brush the dough with melted butter before rolling it in breadcrumbs. This will give your Spanish Bread a gorgeous golden crust.

## The Nutritional Lowdown

This recipe yields 20 servings, with each serving weighing approximately 75g. Here's the nutritional information per serving:

- Calories: 330
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 260mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 5g

## A Healthier Twist

For a healthier take on Chef RV's Spanish Bread, consider these modifications:

- Use whole wheat flour instead of bread flour for added fiber.
- Reduce the sugar content in the filling by using a natural sweetener like stevia or erythritol.
- Swap out the margarine for butter to decrease the trans fat content.

## FAQs: All You Need to Know About Chef RV's Spanish Bread

### What makes Spanish Bread "Spanish"?

Despite its name, Spanish Bread has its roots in the Philippines. The name likely stems from the Spanish influence on Filipino cuisine during the colonial period.

### Can I make Spanish Bread vegan?

Absolutely! Replace the eggs with flaxseed or chia seed "eggs," and use a plant-based butter or margarine.

### How should I store leftover Spanish Bread?

Keep your Spanish Bread in an airtight container at room temperature for up to three days, or freeze for up to a month.

### Can I make the dough ahead of time?

Yes! You can prepare the dough ahead of time and refrigerate it overnight. Make sure to cover it tightly with plastic wrap to prevent it from drying out. When you're ready to bake, remove the dough from the refrigerator and let it come to room temperature before shaping and filling the rolls.

### What's the best way to reheat Spanish Bread?

To enjoy that fresh-from-the-oven taste, reheat your Spanish Bread in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through. You can also use a microwave for 15-20 seconds at a time, but this method may slightly alter the texture.


Discover Chef RV's Spanish Bread Recipe - a classic Filipino treat packed with nostalgic flavor and history. Get ready to bake, indulge and share!

Chef RV Spanish Bread


## What is Red Bean Ice Cream?

Beans used in desserts or snacks is popular in East and Southeast Asia. In this recipe, we have come up with a simplified version using red Azuki beans, while choosing ingredients to make this a no-churn version, egg-less and reduced sugar version. Feel free to adjust the sugar quantities as you prefer.

## Ingredients You'll Need

### For the Bean Paste

- 300g red adzuki beans, soaked overnight
- 1 liter water / 500ml water
- 100g light brown sugar (adjust to taste)

### For the Ice Cream

- chilled red bean paste
- 600ml double cream
- 1 397g can unsweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt

## Let's Get Cooking!

### Homemade Sweetened Red Bean Paste

1. Prepare the sweetened red bean paste. Drain the soaked red beans and place them in a saucepan. Add 1 liter of water and bring to a boil. Lower the heat and simmer for about 30 minutes, or until the beans are tender. Drain.
2. Put the drained beans back in the saucepan and 500ml of water. Cook over medium heat, stirring occasionally, until the beans have become soft and mushy. This should take about 45 minutes to an hour.
3. Blitz with a hand blender until smooth, then add sugar. Continue to blitz to incorporate the sugar, then continue to cook until the paste becomes slightly drier and can hold its shape. Continue mixing to ensure it does not burn. Taste and adjust the sugar content according to your preference. Refrigerate before using.

### No-Churn Red Bean Ice Cream

1. In a large mixing bowl, whisk together the double cream and unsweetened condensed milk until well combined. Add the vanilla extract and salt, and whisk until soft peaks form.
2. Gently fold in 480ml of the homemade sweetened red bean paste until well incorporated. Adjust the amount of paste to your desired sweetness and flavor intensity.
3. Pour the mixture into a freezer-safe container and cover with a lid or plastic wrap. Freeze for at least 6-8 hours or until firm.

## Nutritional Information

This recipe yields approximately 12 servings of 150g each.

Per serving:

- Calories: 380
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 160mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 8g

## Ingredient Substitutes

- If you can't find adzuki beans, you can use kidney beans or black beans as a substitute.
- For a vegan alternative, use coconut milk and a plant-based double cream substitute.

## Tips and Tricks

- Be sure to soak the beans overnight for optimal tenderness.
- Adjust the amount of homemade sweetened red bean paste to suit your taste preferences.

## FAQs

### Can I make this recipe with an ice cream maker?

Yes, you can use an ice cream maker to churn the mixture. Just follow the manufacturer's instructions for making ice cream.

### Can I use canned red beans instead of dried beans?

Yes, you can use canned red beans in this recipe. Just be sure to drain and rinse them well before using them to remove any excess salt or liquid.

### Is red bean ice cream healthy?

While red bean ice cream does have some nutritional benefits, it is still a high-calorie dessert with sugar and fat. The reduced-sugar recipe provided here helps to lower the overall sugar content, making it a more health-conscious choice. Enjoy it in moderation as part of a balanced diet.

### How long can I store red bean ice cream in the freezer?

Properly stored in an airtight container, red bean ice cream can last up to 2 months in the freezer. However, it's best enjoyed within the first month for optimal flavor and texture.

### Can I add other mix-ins to the red bean ice cream?

Yes, feel free to get creative with your mix-ins! Some popular options include mochi pieces, crushed cookies, or even chocolate chips. Just be sure to fold in your chosen mix-ins gently to avoid breaking the ice cream's airy texture.


Red bean ice cream - an Asian dessert with a twist! Get ready to whip up this no-churn, egg-free, reduced-sugar treat with our easy-to-follow recipe.

Red Bean Ice Cream


## What is Monggo Hopia?

Monggo Hopia is a beloved Filipino pastry, known for its flaky layers and sweet red bean paste filling. This scrumptious treat is popular in most Filipino households as a snack or dessert.

The origins of Monggo Hopia can be traced back to the culinary influence of Chinese immigrants in the Philippines. Hopia, which means "good pastry" in the Hokkien Chinese dialect, has its roots in Chinese mooncakes. As Chinese settlers integrated into Filipino society, they brought along their culinary traditions and adapted them to local tastes and ingredients.

## Ingredients to make Monggo Hopia

### Red Bean Paste

- 200g adzuki beans
- 150g sugar
- 1/2 tsp salt

### Water Dough (Dough 1)

- 250g all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 120g canola oil
- 125g water

### Oil Dough (Dough 2)

- 125g all-purpose flour
- 120g canola oil

## How to Make Monggo Hopia

### Prepare the Bean Paste

1.  Soak the adzuki beans in water overnight. Drain and rinse the beans.

2.  Place the drained beans in a pot with enough water to cover them. Bring to a boil, then lower the heat and let it simmer for 45-60 minutes or until tender. Make sure to keep an eye on the water level and add more if necessary.

3.  Drain the beans, reserving some of the water if needed. Blitz the cooked beans with a food processor until smooth, adding some of the water as necessary to ensure the beans are smooth. Once smooth, place back into the saucepan then add sugar to taste and salt, then cook over low heat, stirring constantly until the mixture thickens. Continue cooking until the paste becomes smooth and holds its shape. Set aside to cool.

### Prepare the Dough

4.  To create the water dough, in a mixing bowl, combine all-purpose flour, sugar, salt, and water. Gradually add canola oil while mixing, forming a smooth dough. Set aside for 30 minutes.

5.  In another mixing bowl, create the oil dough by combining all-purpose flour and canola oil. Mix until it forms a smooth dough.

6.  Flatten the Water Dough using a rolling pin onto a piece of parchment paper around half a meter in length. Spread the Oil Dough to cover two-thirds of the surface area of the Water Dough. Fold the uncovered portion of the Water Dough over the middle part covered with Oil Dough, then repeat with the other side of the water dough so you end up with alternating layers of the dough. Refer to the YouTube video for more info.

7.  Roll out the combined dough and fold it into thirds two more times. This creates the distinctive flaky layers of hopia.

8.  Finally, roll out the dough into a rectangle then roll it unto itself to create a long roll of dough. Let it rest for around 30 minutes before proceeding.

### Assembly and Baking

9.  Once rested, divide and cut the dough into roughly 36 pieces or around 20g each.

10. Flatten each piece of dough then place a spoonful of red bean paste in the center of each circle, then fold the edges over to seal the filling. Use a round cookie cutter to help you form the hopia into an even circle.

11. Place the assembled Hopia on a lined baking sheet, seam side down. Bake for 20 minutes or until golden brown in a pre-heated oven at 350°F (175°C).

## Nutritional Information

Each serving (1 piece out of 36 pieces) of Monggo Hopia contains:

- Calories: 160 kcal
- Carbohydrates: 21g
- Protein: 2.7g
- Fat: 7.3g
- Sodium: 153mg

## Ingredient Substitutes

If you're having trouble finding some ingredients or want to tweak the recipe to fit your preferences, here are some possible substitutes:

- Adzuki beans: If you can't find adzuki beans, you can use mung beans, navy beans, or black beans instead. The flavor will be slightly different, but these beans can still create a delicious paste when cooked and sweetened.
- Peanut oil: You can substitute peanut oil with other neutral-flavored oils like canola, vegetable, or sunflower oil.
- All-purpose flour: If you prefer a healthier alternative, you can use whole wheat flour or a gluten-free flour blend, but keep in mind that it may alter the texture of the dough.

## Frequently Asked Questions

### Can I use other fillings for Monggo Hopia?

Yes! While red bean paste is the traditional filling, you can also experiment with other fillings such as ube (purple yam) halaya, sweetened white bean paste, or even fruit preserves like pineapple or guava.

### How long can I store Monggo Hopia?

Monggo Hopia can be stored in an airtight container at room temperature for up to 3 days. To extend its shelf life, you can refrigerate it for up to a week or freeze it for up to a month. Just be sure to reheat it gently in a toaster oven or microwave to bring back its flakiness before enjoying.

### What is the difference between Monggo Hopia and Mooncakes?

While Monggo Hopia shares some similarities with Chinese mooncakes, such as the sweet filling and round shape, their crusts and fillings differ. Mooncakes have a thicker, denser crust and are traditionally filled with a sweetened and salted egg yolk, lotus seed paste, or red bean paste. Monggo Hopia, on the other hand, has a lighter, flakier crust and is primarily filled with red bean paste.

### Can I make Monggo Hopia vegan?

Yes, you can make vegan Monggo Hopia by using a plant-based oil like coconut oil or canola oil in the dough and ensuring that the sugar used in the red bean paste is vegan-friendly.

### Can I make Monggo Hopia gluten-free?

To make gluten-free Monggo Hopia, you can substitute the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture of the dough may be slightly different, so you may need to adjust the amount of liquid or flour to achieve the desired consistency.


Make these delectable Filipino Monggo Hopia at home with our recipe. It is filled with sweet red bean paste and covered with flaky pastry dough.

Asian Recipes

Kung Pao Pork

Crispy Lemon Chicken Recipe

Royce Nama Chocolate Recipe

Chef RV Spanish Bread

Red Bean Ice Cream

Monggo Hopia Recipe