Let me share my personal favorite Hopiang Hapon recipe. I've been perfecting this for years. These sweet bean-filled pastries always take me back to my childhood when I'd get them from our bakery for merienda.
I used to think only professional bakers could make these delicious hopia. But now as a home cook who's made this countless times, I can tell you it's surprisingly simple. All you need are basic ingredients and a bit of patience.
My Ingredients
For My Red Bean Filling:
- 500g sweet red beans (pulang monggo)
- 8 cups water
- ¾ cup vegetable oil
- 1¾ cups refined sugar
- ¼ teaspoon salt
For My Soft Dough:
- 2 cups all-purpose flour
- 5 tablespoons lard (for that signature flaky texture)
- 10 tablespoons water
- ¼ teaspoon salt
For My Egg Wash:
- 1 egg yolk
- 2 tablespoons milk
- Pinch of salt
How I Make My Hopiang Hapon
- First, prepare the beans (start the night before). I wash my red mung beans until the water runs clear, then soak them in plenty of cold water for 4-6 hours or overnight. This ensures even cooking. Never skip this step!
- After soaking, I drain and rinse the beans, then cook them in 8 cups of fresh water. I bring to a boil, then simmer for 30-40 minutes until they're easily squished between my fingers. Then I drain completely.
- I return the cooked beans to the pot with vegetable oil, sugar, and salt. Then I cook over medium-low heat, stirring constantly for 15-20 minutes until it's very thick. I know it's ready when I can draw a line through it with my spoon and the line stays clear. I let this cool completely for about an hour.
- I prepare my dough. I mix flour and salt, then work in room temperature lard with my fingertips until it looks like sand. I slowly add room temperature water while mixing, then knead gently for 3-4 minutes until smooth. I cover and let it rest for 30 minutes.
- I preheat my oven to 350°F (180°C), line baking sheets with parchment, and mix my egg wash ingredients in a small bowl.
- I divide both the cooled filling and dough into 20 equal portions, rolling the filling into balls and keeping the dough covered while I work.
- I roll each piece of dough into a thin 4-inch circle, place a ball of filling in the center, then carefully bring the edges up and seal completely without gaps.
- I then create the patterns. I dust my mooncake mold with flour, place the filled dough sealed-side down, press firmly, then tap to release. I place them pattern-side up on my baking sheet with 2 inches between each.
- I bake for 15 minutes, then let them cool for 5 minutes before brushing with egg wash. Back in the oven for another 8-10 minutes until they're beautifully golden brown. I let them cool completely for at least an hour before moving them.
- Serve and enjoy your hopiang hapon!
My Personal Tips
- Always use room temperature ingredients. This makes all the difference!
- Don't skip the bean soaking time. It ensures even cooking.
- Keep dough covered when not in use to prevent drying out.
- For a shinier finish, I double-brush with egg wash.
- Let the filling cool completely before assembly.
- If my dough cracks, I add water one teaspoon at a time.
- For perfect patterns, I ensure my mold is clean between each use.
- These taste even better the next day when flavors have settled.
Related
Looking for other recipes like this? Try these:
Hopiang Hapon Recipe
My Hopiang Hapon are flaky pastries filled with sweet red bean paste, baked until golden brown with beautiful traditional patterns on top.
Ingredients
Method
- First, prepare the beans (start the night before). I wash my red mung beans until the water runs clear, then soak them in plenty of cold water for 4-6 hours or overnight. This ensures even cooking. Never skip this step!
- After soaking, I drain and rinse the beans, then cook them in 8 cups of fresh water. I bring to a boil, then simmer for 30-40 minutes until they're easily squished between my fingers. Then I drain completely.
- I return the cooked beans to the pot with vegetable oil, sugar, and salt. Then I cook over medium-low heat, stirring constantly for 15-20 minutes until it's very thick. I know it's ready when I can draw a line through it with my spoon and the line stays clear. I let this cool completely for about an hour.
- I prepare my dough. I mix flour and salt, then work in room temperature lard with my fingertips until it looks like sand. I slowly add room temperature water while mixing, then knead gently for 3-4 minutes until smooth. I cover and let it rest for 30 minutes.
- I preheat my oven to 350°F (180°C), line baking sheets with parchment, and mix my egg wash ingredients in a small bowl.
- I divide both the cooled filling and dough into 20 equal portions, rolling the filling into balls and keeping the dough covered while I work.
- I roll each piece of dough into a thin 4-inch circle, place a ball of filling in the center, then carefully bring the edges up and seal completely without gaps.
- I then create the patterns. I dust my mooncake mold with flour, place the filled dough sealed-side down, press firmly, then tap to release. I place them pattern-side up on my baking sheet with 2 inches between each.
- I bake for 15 minutes, then let them cool for 5 minutes before brushing with egg wash. Back in the oven for another 8-10 minutes until they're beautifully golden brown. I let them cool completely for at least an hour before moving them.
- Serve and enjoy your hopiang hapon!
Notes
- Always use room temperature ingredients. This makes all the difference!
- Don't skip the bean soaking time. It ensures even cooking.
- Keep dough covered when not in use to prevent drying out.
- For a shinier finish, I double-brush with egg wash.
- Let the filling cool completely before assembly.
- If my dough cracks, I add water one teaspoon at a time.
- For perfect patterns, I ensure my mold is clean between each use.
- These taste even better the next day when flavors have settled.
Tried this recipe?Let us know how it was!
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