Hopia is a popular Filipino pastry filled with bean paste which was introduced by the Fujian Chinese during the American occupation. It came from the Chinese word ho-pian which means “good biscuit”, it is nearly similar to moon cake wherein a pastry is filled with a sweet paste and it is also traditionally given as a gift for friends and relative. There are a lot of hopia filling variants but the 2 most popular ones are the Hopia mungo which is made out of mung bean paste and Hopia Baboy which is made out of candied winter melon, green onions and pork fat. Other variants are red bean and ube (yam). The pastry has different variants as well and the popular ones are the flaky and a pastry similar to moon cake.
As a Filipino we occasionally have cravings for food items that we grew up with, and living in another country will be a bit hard as food items like this are not readily available and if you can find one you can only get it frozen so I decided to make one at home. For this recipe I will be using red bean (adzuki) and flaky pastry due to the fact that flaky pastry is ready available in the supermarkets and red beans do not need skinning unlike the green beans which make this treat easier to make at home. So for Filipinos living overseas here is the easiest way to make your own hopia at home and for those who are not give this treat a try I am sure you will like this simple treat.
Place red beans in a pot and fill with enough water (beans should be 2 inch below the water surface). Bring to a boil and cook until soft, add water if necessary. Once its turns soft, mash it using a potato masher or a handheld food processor.
Bring heat to low then add in the sugar and butter, mix well until totally dissolved.
Add in flour and mix until it becomes a really thick paste, add water if necessary. Consistency should be something like a really firm mashed potato. Once evenly mixed turn off heat and let it cool.
Defrost 1 flaky pastry roll and cut it in half. Place half of the paste mixture into the pastry and roll. Do it with the remaining paste. Place 2 rolls in the refrigerator for an hour.
Defrost the remaining pastry roll then cut it using a medium size cookie cutter. Setting aside each round pastry.
Remove filled rolls from the fridge and slice them into 1 inch thick pieces.
Dampen 1 side of each round pastry and cover sliced roll in top and bottom sealing all edges. Brush with beaten eggs then place in a greased baking pan.
Bake in a 200C preheated oven for 8 minutes on one side, then turn to the other side and bake for another 8 minutes.