Below are the four traditional and most popular
bakpia or
hopia fillings, though recently other fillings have been created such as
cappuccino,
cheese,
chocolate,
custard,
durian,
mango,
pineapple,
screwpine (pandan), and umbi talas (
taro).
Mung bean The most popular flaky
bakpia in Indonesia and
hopia in the Philippines is filled with
mung bean, which is called in and in
Filipino/, sometimes referred to in
. As its name implies, it is filled with sweet split mung bean paste.
Pork Pork hopia () is filled with a savoury bread-crumb paste studded with candied
wintermelon, flavoured with
scallion and enriched with candied
pork back fat, hence its name. This type of
hopia is also sometimes referred to as
hopiang maalat (Tagalog for "salty
hopia").
Purple yam hopia'' from the
Philippines with the cake-type dough
Ube hopia () is a variant of hopia from the
Philippines which use
purple yam (; ). The filling is reminiscent of
halayáng ube (ube jam), a traditional Filipino dessert eaten during
Christmas season. Like other ube-based dishes, it has a unique, vivid
violet colour and sweet taste.
Ube hopia was first introduced in the 1980s by Gerry Chua of
Eng Bee Tin, a
Chinese Filipino deli chain in the
Binondo district of
Manila noted for their
fusion of Chinese and Filipino culinary traditions.
Azuki bean A variant from the Philippines that uses red
azuki bean paste is called in . It differs from other
hopia in that it is made from cake dough. It is small and round and is similar in filling, crust texture, and style to the
Japanese kuri manjū, 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. ==See also==