Hopia has long since evolved into different flavors, shapes, fillings and textures. It used to be just mongo or baboy (pork fat). Now there’s also a mix of Ube, Buko Pandan, Macapuno, Langka, and Queso.
Mix the filling ingredients and cook in medium heat for 10 minutes. Set aside to cool.
At this stage, you could preheat the oven at 400 ° F.
Mix all the dough ingredients together. In a separate container, mix the roll-in fat ingredients together.
Roll out the dough in 1/2 inch thick and put the roll in fat in the center. Gather the edges to seal in the roll-in fat. Rest for a few minutes.
Roll out the dough to flatten and fold in thirds, then set aside for a few minutes. Repeat this step twice, resting the dough after every handling.
Flatten the dough and roll like a jelly roll. Cut to divide into 24 – 30 pieces, or depending to the size of hopia you want.
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.
Lay the pieces on a baking pan and brush with eggwash.
Bake for 15 – 20 minutes, or until the top is golden brown.