Hop.. Hop.. Hop.. Hopia!




Hop.. Hop.. Hop.. Hopia!


  • 1/2 cup sweet potato, boiled and mashed
  • 1/2 cup mongo bean, boiled and mashed
  • 1/2 cup red bean, boiled and mashed
  • 1 can condensed milk
  • 1/4 cup cheese, choppsed into small pieces

1st Type of Dough

  • 2 cups all purpose flour
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • pinch of salt

2nd Type of Dough

  • 1/4 cup shortening
  • lard
  • 1/2 cup butter
  • 1/2 cup sugar


  • 2 egg yolks

Cookbook Lingo


The juice and fat left in a pan after roasting or frying meat or poultry.

Source: tipnut.com


Cooking (Filling)

  1. Cook the peeled sweet potato with water until tender. Drain the excess liquid then set aside.
  2. Cook the mongo with water until it has turned into a thick paste
  3. Cook the read bean with water until it has turned into a thick paste
  4. Mash each flavor into separate bowl.
  5. Add quarter cup of condensed milk to each flavor and divide the cheese
  6. Chill until thoroughly cool


  1. Preheat the oven to 400 ° F while making the dough
  2. Mix all the dough ingredients together for each dough type.
  3. In a separate container, mix in the roll-in fat ingredients together.
  4. Roll out the dough in 1/2 inch thick and put the roll in fat in the center.
  5. Gather the edges to seal in the roll-in fat. Rest for a few minutes.
  6. Repeat this step twice, resting the dough after every handling.
  7. Flatten the dough and roll like a cake roll. This is the layering process.
  8. Cut to divide into 24 – 30 pieces, or depending to the size of hopia you want.
  9. Roll out with the cut side up, spoon the filling in. Collect all the sides to form a ball and flatten with the smooth side up.


  1. Lay the pieces on a baking pan and brush with eggwash.
  2. Bake for 15 – 20 minutes, or until the top is golden brown.


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