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| Alternative names | Hopia, Pia |
|---|---|
| Type | Pastry,sweet roll,kue |
| Course | Snack,dessert |
| Place of origin | Philippines andIndonesia |
| Region or state | Southeast Asia |
| Variations | Bakpia pathok |
| Similar dishes | Heong Peng,banh pia, and otherChinese flaky pastries |
Hopia (Tagalog:[ˈhop.jɐʔ];Chinese:好餅;Pe̍h-ōe-jī:hó-piáⁿ;lit. 'good pastry' - the name it is known by in thePhilippines) orBakpia (Javanese:ꦧꦏ꧀ꦥꦶꦪ,romanized: bakpia;Chinese:肉餅;Pe̍h-ōe-jī:bah-piáⁿ;lit. 'meat pastry'- the name it is known by inIndonesia) is a popularIndonesian andPhilippine bean-filledmoon cake-like pastry originally introduced byFujianese immigrants in the urban centers of both nations around the past centuries. It is a widely available inexpensive treat and a favoured gift for families, friends and relatives.
In Indonesia, it is also widely known asbakpia pathok, named after a suburb ofYogyakarta which specialises in the pastry.[1] Thesesweet rolls are similar to bigger Indonesianpia, the only difference being the size.
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The flaky type ofbakpia usesChinese puff pastry. Clear examples of this can be seen in China (especiallyMacau),Taiwan and countries with established Chinesediaspora communities such asTrinidad and Tobago andGuyana making this type the authentic Chinesehopia. In addition, there is more skill involved in making this type ofhopia crust.
Filipinohopia utilizes the cake-dough type in addition to the flaky type.
Below are the four traditional and most popularbakpia orhopia fillings, though recently other fillings have been created such ascappuccino,cheese,chocolate,custard,durian,mango,pineapple,screwpine (pandan), and umbi talas (taro).[2][3][4]
The most popular flakybakpia in Indonesia andhopia in the Philippines is filled withmung bean, which is called inIndonesian:bakpia kacang hijau and inFilipino/Tagalog:Hopia mongo / Hopiang munggo,[5]sometimes referred to inTagalog:Hopiang matamis,lit. 'Sweet hopia'. As its name implies, it is filled with sweet split mung bean paste.
Pork hopia (Tagalog:Hopiang baboy / Hopia baboy) is filled with a savoury bread-crumb paste studded with candiedwintermelon, flavoured withscallion and enriched with candiedpork back fat, hence its name. This type ofhopia is also sometimes referred to ashopiang maalat (Tagalog for "saltyhopia").
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Ube hopia (Tagalog:Hopia ube / Hopiang ube) is a variant of hopia from thePhilippines which usepurple yam (Tagalog:ube;Cebuano:ubi). The filling is reminiscent ofhalayáng ube (ube jam), a traditional Filipino dessert eaten duringChristmas season. Like other ube-based dishes, it has a unique, vividviolet colour and sweet taste.
Ube hopia was first introduced in the 1980s by Gerry Chua ofEng Bee Tin, aChinese Filipinodeli chain in theBinondo district ofManila noted for theirfusion of Chinese and Filipino culinary traditions.[6][7][8]
A variant from the Philippines that uses redazuki bean paste is called inTagalog:Hopia hapón / Hopiang hapón,lit. 'Japanese hopia'. It differs from otherhopia in that it is made from cake dough. It is small and round and is similar in filling, crust texture, and style to theJapanesekurimanjū, hence its name. These are also often formed into cubes and cooked on a griddle one side at a time instead of being baked in an oven.[9]
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