Hopia

Instructions

1. Cook the beans. Boil the mung beans in plenty of water until very soft, about 30 to 40 minutes, then drain and mash while still warm.
2. Make the filling. Cook the mashed beans with sugar, butter, and salt over low heat, stirring constantly, until it forms a thick, scoopable paste that holds its shape. Cool completely before using.
3. Make the water dough. Mix flour, sugar, oil, and water into a smooth dough. Cover and rest for 15 minutes.
4. Make the oil dough. Mix flour and oil into a soft, spreadable paste.
5. Laminate. Flatten the water dough, spread the oil dough over it, then roll it up and out, folding into thirds like a letter. Repeat this roll-and-fold two or three more times, resting the dough briefly in between if it gets too soft to handle.
6. Fill and shape. Divide the laminated dough into 16 pieces. Flatten each into a small disc, place a spoonful of cooled filling in the center, and gather the edges to seal. Flatten gently into a round.
7. Bake. Arrange seam-side down on a lined baking sheet, brush with egg wash, and bake at 350°F (175°C) for 25 to 30 minutes, until golden and the layers have visibly puffed.

Popular varieties

The dough and technique above stay exactly the same — only the filling changes. Use the same amount of filling per piece (roughly 1 to 1.5 tablespoons) unless noted.

Hopiang Ube

Swap the mung bean filling for 1 1/2 cups ube halaya (purple yam jam), either homemade — see our ube halaya recipe — or store-bought. It's thick enough to use straight from the jar with no extra cooking needed.

Hopiang Baboy

Manila's most iconic hopia, sold by the box as a pasalubong staple. Fold 1/3 cup finely diced candied pork fat (or diced cooked bacon as a home-kitchen substitute) into the mung bean filling before it cools, so its salty-sweet richness runs through every bite.

Hopiang Baboy (Cebu-style)

A different dish despite the same name — Cebu's version uses a thinner, extra-flaky dough (rolled and folded a few more times than the Manila version) around a simpler filling of sugar, lard, and a little flour cooked into a paste. It's smaller, crisper, and less sweet than its Manila namesake.

Hopiang Special (mixed nuts)

Stir 1/3 cup finely chopped roasted peanuts or cashews into the mung bean filling for a version with more texture and a nuttier finish — common in bakeries that sell hopia by the assorted box.

Frequently asked questions

Why does hopia have so many layers?

The layers come from lamination — wrapping an oily dough inside a water-based dough, then rolling and folding it several times. As it bakes, the alternating layers separate and puff into thin, flaky sheets.

Can I use canned or store-bought mung bean paste?

Yes — pre-made sweetened mung bean (mongo) paste, sold at most Asian grocery stores, is a fine substitute if you'd rather skip cooking the filling from scratch.

Why did my hopia turn out dense instead of flaky?

Usually one of two things: not enough rolling-and-folding repetitions to build layers, or the dough got too warm while working with it. Chilling the dough briefly between folds helps keep the layers distinct.