Hopiang Hapon (Japanese-Style Hopia)
Hopiang Hapon is a Filipino-Japanese fusion pastry featuring a flaky, tender crust encasing a sweet red bean filling. A variant of traditional Chinese mooncakes, these palm-sized treats are distinguished by their griddle-cooking origins and use of Filipino red mung beans (pulang monggo) in place of traditional lotus paste. Each pastry showcases intricate surface patterns created by specialized molds, and when baked, develops a golden-brown exterior that gives way to a rich, sweet interior perfumed with the earthy notes of red beans.
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
- ¾ cup vegetable oil mantika
- 1-¾ cups refined sugar asukal
For the Soft Dough
- 2 cups all-purpose flour harina
- 5 tablespoons lard mantika ng baboy
- 10 tablespoons water tubig
- ¼ 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
Calories: 215kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 10mgSodium: 35mgPotassium: 25mgFiber: 3gSugar: 15gVitamin A: 201IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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