Let me share my family’s favorite Hopiang Hapon recipe that I’ve been making for years. These sweet bean-filled pastries remind me of my childhood days when I’d buy them from our local bakery for merienda.
Back then, I thought only professional bakers could make these delicious treats. But now, as a home cook who’s made this countless times, I can tell you it’s surprisingly simple. All you need are basic ingredients like red monggo beans, flour, and a bit of patience.If you can make lumpia, you can definitely make these golden, flaky pastries that your whole family will love.
After many tries in my own kitchen, I’ve broken down all the steps to make it super easy to follow. The best part is when my kids get that same excited look I used to have whenever they smell these baking in the oven. Whether you miss the taste of authentic Hopiang Hapon or want to surprise your family with something special, this recipe is for you. And don’t worry, you don’t need to be a master baker to get it right.
Why You’ll Love This Recipe
- Authentic taste that rivals commercial bakeries
- Perfect balance of flaky crust and sweet filling
- Make restaurant-quality hopia at home
- Great for gifting or selling
- Customizable filling options
- Budget-friendly alternative to store-bought
- Preservative-free and freshly made
Hopiang Hapon (Japanese-Style Hopia)
Equipment
- Digital kitchen scale (timbangan) for precise measurements
- Chinese mooncake mold (hopia mold) creates traditional patterns
- Rolling Pin for flattening dough
- Heavy-bottom saucepan (Kaserola) for cooking bean paste
- Baking sheet (cookie sheet) for even baking
- Parchment Paper prevents sticking
- Fine-mesh strainer (salaan) for washing beans
- Mixing bowls (mangkok) for separate ingredients
- Pastry brush for egg wash application
Ingredients
For the Red Bean Filling
- 500 g sweet red beans pulang monggo
- 8 cups water tubig
- 3/4 cup vegetable oil mantika
- 1-3/4 cups refined sugar asukal
For the Soft Dough
- 2 cups all-purpose flour harina
- 5 tablespoons lard mantika ng baboy
- 10 tablespoons water tubig
- 1/4 teaspoon salt asin
For the Egg Wash
- 1 egg yolk pula ng itlog
- 2 tablespoons milk gatas
Instructions
- Start the night before or early morning by washing the red mung beans until the water runs clear. Soak them in plenty of cold water for 4-6 hours or overnight.
- After soaking, drain the beans and rinse them one more time. Put them in a pot with 8 cups of fresh water. Turn the heat to high and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 30-40 minutes. You’ll know the beans are ready when you can easily squish them between your fingers. Drain all the water using a strainer.
- Put the cooked beans back in the pot. Add the vegetable oil, sugar, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon. Keep cooking and stirring until the mixture becomes very thick, about 15-20 minutes. You’ll know it’s ready when you can draw a line through the mixture with your spoon and the line stays clear. Put this filling in a bowl and let it cool completely, about 1 hour.
- While the filling cools, make your dough. Mix the flour and salt in a large bowl. Add the room temperature lard in small pieces. Use your fingertips to work the lard into the flour until it looks like sand. Slowly add the room temperature water while mixing with your hand. Knead gently for 3-4 minutes until you have a smooth dough that doesn’t stick to your hands. Cover the dough with plastic wrap and let it rest for 30 minutes on your counter.
- Now preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper. Mix the egg yolk, milk, and pinch of salt in a small bowl for your egg wash.
- Divide your cooled filling into 20 equal portions and roll each into a ball. Do the same with your dough – divide it into 20 pieces and keep them covered while you work.
- Take one piece of dough and roll it into a circle about 4 inches wide and as thin as a coin. Put a ball of filling in the center. Carefully bring the edges of the dough up and over the filling, pinching them together to seal completely. Make sure there are no holes or gaps.
- Dust your mooncake mold with a little flour. Put the filled dough ball into the mold with the sealed side down, press firmly, then tap gently to release. Place on your lined baking sheet with the pattern facing up. Leave about 2 inches of space between each hopia.
- Bake for 15 minutes, then take them out of the oven. Let them cool for 5 minutes, then brush the entire surface with your egg wash. Put them back in the oven for another 8-10 minutes until they’re golden brown.
- Let the hopia cool completely on the baking sheet for at least 1 hour before moving them. Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you want to serve them warm, heat them in the oven at 300°F (150°C) for 5 minutes.
Tips from Lola’s Kitchen
- Always use room temperature ingredients for best results
- Don’t skip the bean soaking time – it ensures even cooking
- Keep dough covered when not in use to prevent drying
- If dough feels too dry, add water 1 teaspoon at a time
- For shiny finish, double-brush with egg wash
- Let hopia cool completely before storing to maintain crispness
Traditional Serving Suggestions
- Serve with hot tea or coffee for merienda
- Best enjoyed fresh within 2-3 days
- Perfect partner for afternoon gatherings
- Traditional pairing with salabat (ginger tea)
Troubleshooting
- If filling is too wet: Cook longer to reduce moisture
- If dough cracks: Add a few drops of water
- If hopia browns too quickly: Lower oven temperature by 20°F
- If filling leaks: Ensure proper sealing and thicker dough edges
Ingredient Alternatives
- Red beans: Use ube, pandan, or mung bean filling
- Lard: Substitute with shortening or butter
- Egg wash: Use milk wash for vegetarian version
- Sugar: Replace with monk fruit sweetener for low-sugar version
Storage & Reheating
- Store in airtight container at room temperature for 3-4 days
- Refrigerate for up to 1 week
- Freeze uncooked hopia for up to 3 months
- Reheat in oven at 150°C (300°F) for 5 minutes
Variations
- Ube Hopia: Replace red bean with purple yam filling
- Pandan Hopia: Add pandan extract to the dough
- Mixed Bean: Combine different types of beans
- Modern Hopia: Add chocolate chips to the filling
Additional Tips for Success
- Use digital scale for precise measurements
- Maintain consistent dough thickness
- Rest dough for 30 minutes before rolling
- Keep work surface lightly floured
- Practice folding technique for neat seams
- Monitor oven temperature with thermometer
- Cool on wire rack for crisp bottom
FAQs
Q: Can I make the filling ahead? A: Yes, the filling can be made up to 3 days ahead and stored in the refrigerator. Q: Why is my hopia not shiny? A: Double-brush with egg wash and ensure proper baking temperature. Q: Can I make mini versions? A: Yes, adjust baking time to 15-18 minutes for smaller sizes. Q: Is there a quick version using store-bought red bean paste? A: Yes, use ready-made anko (红豆沙) available in Asian markets.
Nutrition
The Story Behind Hopiang Hapon
Long before trendy fusion desserts hit Manila’s food scene, Hopiang Hapon (Japanese Hopia) was already bridging culinary traditions in the streets of the Philippines. This special pastry showcases how Filipino bakers masterfully adapted Asian flavors to local tastes, combining the Japanese love for sweet red bean paste (anko) with the Filipino’s passion for monggo-based treats.
Unlike its cousin, the traditional Chinese mooncake, Hopiang Hapon started its journey on humble griddles in small Filipino bakeries. Local bakers discovered that the combination of flaky pastry and sweet red mung bean filling perfectly matched Filipino merienda cravings. While Chinese hopia usually features lotus seed paste, our version embraces pulang monggo (red mung beans), making it uniquely suited to Filipino tastes and more affordable for daily snacking.
What makes Hopiang Hapon truly special is how it became a regular part of Filipino afternoon merienda culture. From busy Binondo bakeries to small sari-sari stores in provinces, these golden pastries earned their place alongside pandesal and ensaymada as beloved Filipino snacks. The tradition of serving these with hot coffee or salabat (ginger tea) has been passed down through generations, making it more than just a snack – it’s a taste of Filipino childhood memories.
Today, while famous shops like Eng Bee Tin continue to sell these treats, many Filipino families are rediscovering the joy of making Hopiang Hapon at home. Modern bakers have adapted the traditional griddle-cooking method to work with home ovens, making it easier than ever to create these pastries in our own kitchens. Whether enjoyed fresh from the oven or shared as pasalubong, Hopiang Hapon remains a testament to the Filipino talent for making foreign flavors feel uniquely our own.
Did you know? While traditional Japanese anko is made with azuki beans, Filipino bakers cleverly substituted local red mung beans, creating a similar taste while using ingredients that were more readily available in the Philippines. This adaptation not only made the treats more affordable but also gave birth to a distinctly Filipino-Japanese fusion pastry that has stood the test of time.
