Hopiang baboy is a Filipino pastry I grew up with and really liked . This pastry gets different response for those who tried it. Just like marmite, You either love it, or hate it. Hopia came from the Chinese word ho-pian which means “good biscuit”. It’s similar to moon cake where the pastry has sweet paste filling and then gifted to friends. There are many variants of the hopia fillings. Two of the more popular variants are the Hopia mungo (mung bean paste filling) and Hopiang Baboy, filled with candied winter melon (kundol) and pork fat.
As Filipinos living abroad we occasionally have cravings for food that we grew up with. As food items like this are not readily available to buy, so I decided to make one at home.
The secret ingredient is always LOVE
Tips on cooking Hopiang Baboy.
- Do not over-cook or burn the onions to get a good texture of the filling.
Hopiang Baboy
Ingredients
For dough #1
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup water
For dough #2
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 3/4 cups lard / vegetable shortening
For filling
- 1/4 cup lard (pork fat)
- 1/2 cup white onion (alternative for kundol) finely chopped
- 3/4 cup sugar
- 1 1/4 cup flour
- 1/4 cup milk
- 1/4 tsp salt
Instructions
For making dough #1
- In a bowl, mix all-purpose flour, salt, vegetable oil and water. Then kneed until the dough is smooth. Set aside.
For making dough #2
- Take another bowl, mix all-purpose flour, sugar, lard / vegetable shortening until it becomes a dough. Set aside
Combining the two dough.
- Take dough #1 place on top of baking paper and flatten it with a rolling pin.
- Break dough #2 into small pieces and scatter on top of dough #1.
- Using a spoon, spread evenly dough #2 as shown in the photo.
- When the two dough are flat. cut the edges with a knife to make a rectangle.
- When the edges are clean, roll the dough and wrap it with the baking paper and let it rest in the fridge for 15 minutes.
For making the filling
- In a cooking pot, heat the lard in medium heat until it melts. then add the finely chopped onions and stir until translucent (do not burn)
- Turn down to low heat and add sugar, flour and salt. Mix well until well incorporated.
- Add the milk, continue stirring until texture is sticky. Taste to adjust. Set aside to cool down.
Baking the Hopia
- Take the dough out of the fridge. Cut into approx. 16 pieces or depending on how big you want your hopia to be.
- In a flat surface. drizzle some flour and take one piece of the dough then flatten.
- Take 1 tbsp from the filling and roll it into a ball.
- Then wrap the dough around the filling and seal it.
- When it’s sealed, flatten it again making sure that the sealed part is on top.
- Once it is flat, fold it in half. Do this process with all the cut dough.
- Arrange in a baking tray with parchment paper and brush egg yolk on top of each hopia and sprinkle with sesame seeds.
- Put in a pre-heated oven and bake @ 205°C or 400°F for 15-20 minutes. Cooking time may vary depending on the oven you Serve and Enjoy! Bon Appetit!
Nice! Great recipe of Hopia.
Hi Bebs of Foxy Folksy,
Thank you! Cheers!
Mia
I add it in my favorites,thank u,it looks yummy,will make this monday for my friends to taste 😋
Hi Lucy,
Thank you very much for the comment. I’m sure you’ll do great and please let us know how it went. Bon Appetit!
Hi,
what is the cooking temperature of the oven? it seems missing… you only say put in a pre-heated oven… thanks
Hi Laarni,
Thank you for your comment. I updated the recipe with the oven temperature included! Happy baking! Bon Chance!
what do you put or mix in the flour so that the hopia’s skin is so soft and cruchy that like freshly squeezing when its bites
Hi Antonio,
Thank you for your question. If you’re asking why the hopia is flaky, it’s because of the second dough that is scattered on top of the rolled dough.
And it’s soft just by following the ingredients and instructions in our recipe. Another important thing is the egg wash to make the hopia golden and shiny.
Hope this helps and good luck!