The Art Of Baking Hopia: A Guide To Mastering This Filipino Delicacy

Hopia is a popular Filipino pastry snack, often filled with mung bean paste and covered with a flaky crust. The name comes from the Chinese word ho-pian, meaning good biscuit. While the traditional filling is mung bean, there are now many variations, including red bean, purple yam (ube), candied winter melon, green onions and pork fat, custard, pandan, and ube queso.

Making hopia can be a little complicated as two similar but different doughs are required. However, with practice, the process can be perfected.

Preparing the mung bean filling

Soaking and Boiling the Beans

Begin by soaking the mung beans overnight. This step is important as it helps to soften the beans and reduce the cooking time. After soaking, drain the beans and add them to a pot. Cover the beans with fresh water and bring them to a boil. Once boiling, reduce the heat and continue to cook until the beans are soft. You may need to add more water during this process to keep the beans covered.

Creating the Bean Paste

Once the beans are soft, it's time to create the bean paste. Drain the beans, reserving a small amount of the cooking liquid, and transfer them to a blender or food processor. Add a small amount of the cooking liquid and blend until you have a smooth and fine paste. You can adjust the consistency by adding more liquid as needed.

Sweetening the Paste

Return the bean paste to the pot and place it over medium heat. At this stage, you can sweeten the paste to your taste. Add sugar and stir until it dissolves and the mixture thickens. You can also add condensed milk to enhance the sweetness and creaminess of the filling. Continue cooking the paste, stirring frequently, until it reaches a thick, spreadable consistency.

Cooling and Filling

Once your mung bean filling is ready, remove it from the heat and allow it to cool completely. This step is important as it ensures that the filling is easy to work with and won't melt or soften the pastry when you assemble your hopia. Once cooled, your mung bean filling is ready to be used! Simply scoop a spoonful of the filling into the centre of your prepared pastry, and follow your chosen recipe to complete the baking process.

Making the pastry dough

Step 1: Combine the Ingredients for Dough 1

In a large bowl, combine all the ingredients for Dough 1. This typically includes all-purpose flour, salt, oil or shortening, and water. Mix the ingredients using a fork or spoon until the shortening or oil is cut into small pieces and covered with flour. You can add a little more water if the mixture is too dry.

Step 2: Knead and Form the Dough

Knead the mixture just a couple of times until it comes together, then form it into a ball. Cover the dough with plastic wrap or a kitchen towel and set it aside. You don't need to knead the dough too much, just enough to bring it together.

Step 3: Prepare Dough 2

In a separate bowl, combine the ingredients for Dough 2. This mixture is typically similar to Dough 1 but with slight variations in the amounts of each ingredient. Mix the ingredients for Dough 2 well using your hands until a smooth dough is formed.

Step 4: Roll and Layer the Doughs

Roll out Dough 1 into a rectangle about half an inch thick. Place Dough 2 between two sheets of plastic wrap or parchment paper and roll it into a rectangle that is about ⅔ the size of Dough 1. Place Dough 2 on top of Dough 1, covering two-thirds of the rectangle from the left side. Fold the uncovered third of Dough 1 (from the right) over the center, and then fold the remaining third (from the left) over both layers, creating a total of three layers.

Step 5: Repeat the Rolling and Folding Process

Turn the dough and roll it back to its original size. Repeat the three-fold process two more times. After the last fold, let the dough rest for 5-10 minutes to allow the gluten to relax and prevent shrinking when rolled out again.

Step 6: Roll, Cut, and Prepare for Filling

Roll the dough again to its original size (a rectangle). Cut the dough in half lengthwise, and then tightly roll each piece into a cylinder. Cut each cylinder into equal parts, depending on the desired size of your hopia. Place the pieces in a bowl and cover them with a damp paper towel or plastic wrap to prevent drying.

Now you are ready to start shaping and filling your hopia! Remember that making the perfect pastry dough for hopia takes practice, and the more you make it, the better you will become at perfecting the technique.

Rolling and cutting the dough

Firstly, roll out the two types of dough you have prepared into rectangles. Dough 1 should be about half an inch thick, while Dough 2 should be rolled out between two sheets of plastic wrap or parchment paper to about ⅔ the size of Dough 1. Place Dough 2 on top of Dough 1, covering two-thirds of the rectangle from the left side. Now, carefully fold the uncovered third of Dough 1 (on the right) over the centre, and then fold the remaining third (from the left) over both layers, creating a total of three layers, similar to folding a letter.

Turn and roll the dough back to its original size, and then repeat the three-fold process twice more. After the final fold, let the dough rest for 5-10 minutes to allow the gluten to relax and prevent shrinkage when you roll it out again.

Now, roll the dough out again into its original size and shape (a rectangle). Cut the dough in half lengthwise, and then tightly roll each half into a cylinder, like a jelly roll. Cut each of these cylinders into 12 equal parts. Place the pieces of dough in a bowl and cover them with a damp paper towel or plastic wrap to prevent them from drying out.

Take one piece of dough and use a rolling pin to flatten it as thinly and roundly as possible. This is where the process gets a little tricky, as you want the dough to be thin but not so thin that it tears. It takes some muscle work and practice to get it right!

Once you have a thin, round piece of dough, you are ready to add the filling. Scoop a spoonful of your chosen filling (traditionally, mung bean paste, but there are many variations) and place it in the middle of the dough. Gather the sides of the dough over the filling and pinch them together to enclose it securely.

Finally, take a round cookie cutter and place the filled dough inside, with the pinched side facing down. Press the dough gently against the counter to shape it. Repeat this process for each piece of dough.

And there you have it—your hopia dough is now rolled, filled, and cut! The next step is to bake these delicious treats and enjoy the flaky, golden-brown pastries!

Filling and sealing the hopia

Now for the fun part: filling and sealing your hopia!

First, take a piece of dough and use a rolling pin to flatten it as thinly and as roundly as possible. Next, place a spoonful of your chosen filling in the middle of the dough. Gather the sides of the dough over the filling and pinch them together to seal. You can then use a round cookie cutter to help shape the hopia into a uniform size. Place the hopia on a baking sheet, with the pinched side facing up. Repeat this process until you have used up all your dough and filling.

Brush the top of each hopia with a beaten egg, which will give it a nice golden, shiny finish. Place the baking sheet in the oven and bake at 180°C/350°F for 15-20 minutes, or until the pastry turns a light golden brown.

Once baked, remove the hopia from the oven and turn them over so that the pinched side is now facing down. Lightly press them flat using a spatula and return them to the oven for another 5-10 minutes, or until lightly browned.

And that's it! Remove your freshly baked hopia from the oven and let them cool on a wire rack. Enjoy!

Baking the hopia

Once you've prepared your hopia filling and dough, you can start baking your hopia.

First, preheat your oven to 350°F (180°C). While the oven is preheating, cut your dough into 2.5-3 inch circles using a cookie cutter or stencil. Then, take a spoonful of your chosen filling and place it in the middle of the cut-out dough.

Next, gather the edges of the dough and pinch them closed, forming a ball. Flatten the dough and fold it in half. Place the hopia on a baking sheet lined with parchment paper, ensuring the pinched side is facing up. Brush the hopia with an egg wash.

Bake the hopia for 15-20 minutes or until slightly golden. Remove from the oven and turn them over so that the pinched side is now facing down. Press them flat gently using a spatula and return them to the oven for another 5-10 minutes or until lightly browned.

Remove the hopia from the oven and let them cool on a wire rack before serving. Enjoy your freshly baked Filipino snack!

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