Delicious Homemade Hopia: A Traditional Filipino Pastry Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup vegetable shortening
  • 1/2 cup water
  • 1/2 cup cake flour
  • 1 cup vegetable shortening
  • 1 cup all-purpose flour
  • 1 can (16 oz) red bean paste
  • 1/4 cup white sugar
  • 1 egg, beaten (for egg wash)
  • 1/4 cup sesame seeds (optional)

Steps and instructions

  1. In a mixing bowl, combine 2 cups of the all-purpose flour and 1/2 cup vegetable shortening. Mix until well incorporated. Gradually add the water and continue mixing until a dough forms. This is the water dough. Cover and set aside.
  2. For the oil dough, mix together 1/2 cup cake flour, 1 cup vegetable shortening, and 1 cup all-purpose flour until it forms a dough. Cover and set aside.
  3. Divide both the water dough and oil dough into 10-12 equal pieces. Roll each piece into a ball. Set aside.
  4. Take one piece of the water dough and flatten it. Place a piece of the oil dough in the center. Fold the edges of the water dough towards the center to cover the oil dough. Repeat with the remaining pieces.
  5. Roll out each combined dough into a thin sheet, then roll it up like a cigar. Repeat with the remaining pieces, then rest for about 15-20 minutes.
  6. Flatten each piece again, then roll up once more. Rest for another 15-20 minutes.
  7. Preheat your oven to 350°F (175°C).
  8. Roll each piece of dough out once more, this time placing a spoonful of red bean paste in the center. Fold the edges of the dough over the filling and seal. Repeat with remaining pieces.
  9. Place each pastry on a baking sheet lined with parchment paper. Brush the top of each pastry with the beaten egg. If desired, sprinkle with sesame seeds.
  10. Bake in the preheated oven for about 20-25 minutes, or until golden brown.
  11. Remove from the oven and let cool before serving. Enjoy your homemade Hopia!

Tools for making

  • Mixing bowl - Used to combine the dough ingredients.
  • Rolling pin - Used to roll out the dough into thin sheets.
  • Baking sheet - Used to place the pastries for baking.
  • Parchment paper - Placed on the baking sheet to prevent sticking.
  • Pastry brush - Used to brush the beaten egg onto the pastries for a shiny finish.

Recipe variations

  • Using whole wheat flour instead of all-purpose flour for a healthier twist
  • Experimenting with different fillings such as mung bean paste, taro paste, or coconut filling
  • Substituting the vegetable shortening with butter for a richer flavor
  • Adding a pinch of salt to the dough for a savory variation
  • Using coconut oil instead of vegetable shortening for a different taste profile
  • Incorporating different spices or flavorings into the filling, such as cinnamon or vanilla extract
  • Adding chopped nuts or dried fruits to the filling for added texture and flavor
  • Making a savory version by using a meat or vegetable-based filling, such as pork or mushroom
  • Exploring different shapes and sizes for the pastries, such as mini hopia or triangular turnovers
  • Adding a glaze or syrup on top of the pastries after baking, such as a simple sugar glaze or honey drizzle

Recipe overview

Indulge your sweet tooth with this traditional Filipino pastry, Hopia. An all-time favorite snack, Hopia is a delicious, flaky pastry filled with sweet red bean paste. This recipe is perfect for those who want to try their hand at making this popular Asian treat. Made with simple ingredients that can be easily found in your kitchen, this recipe will guide you through the process of creating the distinct layers of the pastry and the sweet, smooth filling. Expect to spend some time in the kitchen, as the multiple resting and rolling steps are key to achieving the Hopia's signature flakiness. But don't worry, your efforts will be rewarded when you take the first bite of your homemade Hopia. Whether you're familiar with this pastry or are trying it for the first time, this Hopia recipe is sure to please!

Common questions

  1. Can I use a different type of filling for the Hopia?
    Yes, you can use different fillings such as mung bean, taro, or even sweetened coconut. Just make sure the filling is thick enough to hold its shape and not too watery.
  2. Can I substitute the vegetable shortening with butter?
    While vegetable shortening is traditionally used in this recipe, you can substitute it with an equal amount of butter. Keep in mind that the texture and taste might be slightly different.
  3. Can I freeze the Hopia?
    Yes, you can freeze the Hopia. Once baked and cooled, place them in an airtight container or freezer bags, and store them in the freezer for up to 2 months. Thaw them at room temperature or reheat in the oven before serving.
  4. Can I make the dough ahead of time?
    Yes, you can prepare the dough ahead of time. After dividing the dough into individual pieces, wrap them tightly in plastic wrap and store in the refrigerator for up to 24 hours. Just make sure to bring the dough to room temperature before rolling it out.
  5. Can I make mini Hopia instead of the regular size?
    Yes, you can make mini Hopia by dividing the dough and filling into smaller portions. Adjust the baking time accordingly, as smaller Hopia may need less time in the oven.

Serving dishes and utensils

  • Mixing Bowl - A bowl used for mixing the dough ingredients together.
  • Rolling Pin - A cylindrical tool used for rolling out the dough into thin sheets.
  • Baking Sheet - A flat, rectangular sheet used for baking the hopia pastries in the oven.
  • Parchment Paper - A non-stick paper used to line the baking sheet and prevent the pastries from sticking.
  • Pastry Brush - A brush used for applying the beaten egg wash on the hopia pastries.

Origin stories

Hopia, a well-loved snack that graces the tables of many Filipino households, actually traces its origins back to the Chinese. Introduced to the Philippines by Fujianese immigrants, it's a variant of the Chinese pastry called 'hupo'. The name 'hopia', interestingly, translates to 'good pastry' in Hokkien dialect, and it surely lives up to its name. Enjoyed for generations, it has gone through many transformations, but the traditional mooncake-like hopia with sweet mung bean or red bean paste filling remains a favorite. The Filipino-Chinese community often prepares this flaky pastry during the Lunar New Year and Mooncake Festival, yet it's become such a part of Filipino culture that it's savored all year round.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.