Interested in a Hopia recipe?
One with a flaky crust and filled with sweet mung bean or mongo bean paste?
Hopia has long since evolved into different flavors, shapes, fillings and textures.
It used to be just mongo or baboy (pork fat). Now there's also a mix of Ube, Buko Pandan, Macapuno, Langka, and Queso.
Did you know that the hopia baboy (pork fat) is not usually made from pork fat?
My aunt who owned a bakery for years says they have always used the sweet onion variety for filling, just like the Vidalia onion. It's cheaper than pork fat and the pungency and sulfur taste of the onion is no longer there once you cook it in sugar.
It's false advertising, I know, but who would want to buy a Veggie Hopia or Hopia Sibuyas(Onion)?
YOUR SHOPPING LIST FOR HOPIA RECIPE:
IN THE PANTRY:
1 Mix the filling ingredients and cook in medium heat for 10 minutes. Set aside to cool.
2 At this stage, you could preheat the oven at 400 °F.
3 Mix all the dough ingredients together. In a separate container, mix the roll-in fat ingredients together.
4 Roll out the dough in 1/2 inch thick and put the roll in fat in the center. Gather the edges to seal in the roll-in fat. Rest for a few minutes.
5 Roll out the dough to flatten and fold in thirds, then set aside for a few minutes. Repeat this step twice, resting the dough after every handling.
6 Flatten the dough and roll like a jelly roll. Cut to divide into 24 - 30 pieces, or depending to the size of hopia you want.
7 Roll out with the cut side up, spoon the filling in. Collect all the sides to form a ball and flatten with the smooth side up.
8 Lay the pieces on a baking pan and brush with eggwash.
9 Bake for 15 - 20 minutes, the top should be golden brown.