If desired, you can also add 1/4 tsp (1. 25 ml) red or yellow food coloring after combining the oil and flour. Mix until the color is even throughout the dough. The addition of food coloring is strictly optional, though. [1] X Research source Set the oil dough aside for now.
Using a fork to mix the dry ingredients can minimize the number of lumps that may form in the flour.
If you do not have a pastry cutter, cut the lard into small bits and sprinkle these bits over the dry ingredients evenly. Use a fork or knife to “cut” these lard bits into the dry ingredients until dry, coarse crumbs form.
If you want to add any food coloring to the water dough, do so when you add the water.
If you did not add any food coloring, the dough should change from white to ivory after you knead it completely.
The square of dough will be about 12 inches (30. 5 cm) long and wide. Roll the dough until it is only 1/8 inch (3 mm) thick, if not thinner. The thinness of the dough is more important than the shape or other dimensions at this point.
Repeat this same process with the other half of the oil dough and the other half of the water dough.
The finished cylinder should be roughly 16 inches (40. 6 cm) long and even in diameter throughout.
Refrigerating the dough will give the lard a chance to harden slightly, making the dough easier to work with when you assemble the hopia. Do not refrigerate it for much longer than an hour, though, since excessive refrigeration can cause the dough to dry out.
Set the pork fat aside for a few minutes as you prepare some of the other filling ingredients.
The onions should become fragrant and translucent. Do not allow them to burn.
Do not allow the sesame seeds to burn.
You may need to lightly mash the fat and kundol with a fork or mixing spoon as it simmers. Note that kundol is also referred to as “winter melon. " The mashed filling should be chunky but somewhat watery at this point. If there is not much liquid in the pan, add 1/2 cup (125 ml) water.
Note that no visible traces of flour should remain when done.
The diameter should be an even 3/4 inch (1. 9 cm) throughout. Note that you should work with one cylinder of dough at a time. After rolling, dividing, and filling the dough of one cylinder, move onto the next. Repeat until you make it through all four cylinders of dough.
Each of your four original cylinders should give you six pieces of dough, producing a total of 24 pieces. If you want smaller pastries, you can cut each cylinder in half and each half into four even pieces. Each original cylinder should produce eight pieces, giving you a total of 32 pieces altogether.
You should gently pinch the edges together at the center to prevent the pastry from accidentally opening up.
Use your fingers to gently pat the pieces into circles, then lightly press down on them to flatten the pieces slightly.
Watch them carefully as they bake. Keeping them in the oven a few minutes too long can cause them to burn quickly.
