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5 from 1 vote

Ube Hopia

Ube Hopia will make your afternoon snacks truly satisfying. A bite of this flaky pastry filled with creamy purple yam will keep you coming back for more. Learn to make homemade hopia with our easy step by step instructions!
Prep Time10 mins
Cook Time25 mins
Resting Time25 mins
Total Time35 mins
Course: Bread, Dessert, Pastry, Snack
Cuisine: Chinese, Filipino
Keyword: hopia, hopia recipe, ube hopia
Servings: 24 pieces
Author: Mia


For 1st dough

  • 1 ⅓ cup bread flour or all-purpose flour
  • ½ cup and 1 ½ tbsp cake flour or all-purpose flour
  • ¼ tsp salt
  • 3 tbsp sugar
  • ½ cup water
  • 1 tbsp ube extract add more if you prefer
  • ½ cup vegetable shortening or ½ cup vegetable oil

For 2nd dough

  • 1 ½ cup cake flour or all-purpose flour
  • ¾ cup vegetable shortening

For filling

  • 2 cups ube halaya or ube jam

For egg wash

  • 1 egg + 1 tsp water water and egg mixed and beaten


Making the 1st dough

  • In a bowl, add bread flour, cake flour (or all-purpose flour), sugar, and salt. Give a quick whisk then add water and ube extract.
  • Mix using a spatula the tip in vegetable shortening. Knead by hand until dough forms. Cover with cling film and let it rest for 10 minutes.

Making the 2nd dough

  • Prepare 2 sheets of parchment paper approximately 12 in. X 12 in. Set aside
  • In a different bowl, Add cake flour (all-purpose flour) and vegetable shortening. Knead until well incorporated and dough forms.
  • Place 1 sheet of parchment paper on a flat surface then place the 2nd dough in the center. Cover dough with the other parchment paper then flatten the dough with a rolling pin until a rough square is formed.
  • Fold the sides of the parchment paper to seal. Set aside.

Making the ube hopia

  • Pre heat oven at 180°C / 356°F and line a baking sheet with parchment paper. Set aside.
  • Lightly dust work surface with flour and place the first dough on top. Flatten with a rolling pin to make a rough square shape (17×17 cm.). Place the 2nd dough in the center of the 1st dough then fold the top and bottom edge.
  • Turn 90° and flatten with rolling pin to make a rough rectangle shape (17×9 cm.). Fold the dough in thirds. (First folding)
  • Turn 90° again, and roll the dough to make a rough rectangle shape (17×9 cm.). Fold the dough in thirds. (2nd folding). Wrap in cling film and rest for 15 minutes.
  • Dust surface with flour and place dough on top. Stretch dough a bit with a rolling pin then cut in half. Take half of dough and flatten dough until thin (approx 18 in. in length). Roll the dough into a log and evenly cut into 12 pieces.
  • Take a piece of dough from the pieces that have been cut and flatten with a rolling pin until a circle is formed. Place 1 ½ tbsp of ube halaya or jam in the center then seal by gathering the sides of the dough towards the middle.
  • Using a cookie cutter, place the dough inside and lightly press the top to shape it into a hopia. Arrange in baking sheet then apply egg wash and bake for 15 - 25 minutes or until crust turns purplish brown.
  • For no-bake hopia, place shaped dough in a flat frying pan and cook each side for 10 minutes at low heat. Bon appetit.