HOPIA RECIPE MUNGGO FILLING ( PLUS EASY STEP BY STEP VIDEO) (2024)

FAQs

What is hopia filling made of? ›

There are a variety of fillings for hopia. The most common is monggo (mung bean) and ube. For the adventurous foodie, you can also try the custard , pandan and ube queso flavors.

Hopia has Chinese origins, introduced to Filipinos by f*ckienese immigrants in the early 1900s. It means “good pastry” in Hokkian, a dialect spoken in Southern Fujian and Taiwan. Hopia is part of the Chinese Mid-Autumn Festival tradition as a sort of inexpensive version of moon cake.

The pastry has different variants as well and the popular ones are the flaky and a pastry similar to moon cake. This particular recipe is made from flour and shortening so the crust is flaky just like that of Empanada and the filling is made with mung bean, the same as that of Butsi.

A variant from the Philippines that uses red azuki bean paste is called in Tagalog: Hopia hapón / Hopiang hapón, lit. 'Japanese hopia'. It differs from other hopia in that it is made from cake dough. It is small and round and is similar in filling, crust texture, and style to the Japanese kuri manjū, hence its name.

Conversation. "Hopia," by the way, is a moon cake-like pastry of Fujianese origin, now being popularly used as a slang to mean, "hoping for nothing."

Hopia is also known as bakpia (in Chinese). It is a bean paste-filled pastry that was apparently introduced by Fujianese immigrants in the Philippines.

Unlike mooncakes which rely on one batch of dough, hopia dough uses two doughs, one with a higher fat content and one without, that are layered together to create the flaky texture so iconic of the Filipino pastry.

I usually leave ube hopia in a covered container on the counter up to two days. After that, I place them in the fridge. They should keep for up to a week. To thaw, simply microwave for a few seconds, or place in an oven toaster, until heated through.

What is the original hopia baboy? ›

Originally introduced as “Hopiang Maalat”, Hopia Baboy is another classic from the 1960's that has its own cult following. The filling is made with real pork, wintermelon (kundol), fried onions, and peanut. Making it a wonderful sweet and savory treat for pork lovers.

Hopia or Hopya, from the Hokkien word “ho-pia” meaning “good pastry”, was introduced by f*ckienese immigrants when they fled the mainland due to its political turmoil in the early 1900s.

Must be enjoyed chilled, and kept in fridge to keep fresh.

Hopia is a Chinese-Filipino pastry traditionally filled with either mung beans (Hopia Mongo) or wintermelon (cooked in pork fat more commonly knowned as Hopia Baboy). Please freeze Eng Bee Tin Hopia upon arrival if you choose not to consume it immediately. If you do not freeze it, shelf life is up to 14 days.

The thing that makes ube so delicious is its versatility; it can be served icy cold or piping hot.

Diabetics are counseled to screen properly what they eat, hence, they are usually wary about eating hopia because of its high sugar content.

Unlike mooncakes which rely on one batch of dough, hopia dough uses two doughs, one with a higher fat content and one without, that are layered together to create the flaky texture so iconic of the Filipino pastry.

Originally introduced as “Hopiang Maalat”, Hopia Baboy is another classic from the 1960's that has its own cult following. The filling is made with real pork, wintermelon (kundol), fried onions, and peanut.

Hopia is a mooncake like pastry introduced to the Philippines by the Fujianese immigrants . There are 2 kinds, the thin flaky one and the heavier dough ones which the Filipinos call Japanese Hopia. There are many kinds of filling, bung beans, ube( purple yam) , savory pork etc.