|Pastry, sweet roll|
|Place of origin:|
|Region or state:|
|Maritime Southeast Asia|
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Bakpia (Chinese: 肉餅; Pe̍h-ōe-jī: bah-piáⁿ; literally "meat pastry") or hopia (Chinese: 好餅; Pe̍h-ōe-jī: hó-piáⁿ; literally "good pastry") is a popular Indonesian and Philippine bean-filled pastry originally introduced by Fujianese immigrants in urban centres of both countries around the turn of the twentieth century. It is a widely available inexpensive treat and a favoured gift for friends and relatives. In Indonesia, it is also widely known as bakpia Pathok, named after a suburb of Yogyakarta which specialises in the pastry.
These sweet rolls are similar to bigger Indonesian pia, the only difference being the size.
There are two main types of dough, described below.
The flaky type of bakpia uses Chinese puff pastry. Clear examples of this can be seen in China (especially Macau), Taiwan, and Guyana making this type the authentic Chinese hopia. In addition, there is more skill involved in making this type of hopia crust.
The cake-dough type uses a soft cookie-dough similar in texture & taste to the wrapper-dough for fig newtons. This type is very similar to Japanese bean cakes, which grants it the name hopyang Hapon (Japanese bean cake).
The most popular flaky bakpia both in Indonesia and the Philippines is mung-bean bakpia (Malay: bakpia kacang hijau; Cebuan and Tagalog: hopyang munggo), sometimes referred to as hopyang matamis ("sweet hopia" in Tagalog). As its name implies, it is filled with sweet split mung-bean paste.
Hopyang baboy (Cebuano and Tagalog for "pork hopia"), produced in Philippine bakeries, is filled with a savoury bread-crumb paste studded with candied wintermelon, flavoured with green onions, and enriched with candied pork backfat (hence its name). This type of hopia is also sometimes referred to as hopyang maalat ("salty hopia" in Tagalog).
Though purple yam (Malay: uwi; Bisayan and Tagalog: ube) was traditionally served (mainly) at Christmas time, its unique colour and great flavour has caused hopyang ube (Bisayan and Tagalog for "purple-yam hopia") to also become a clear favourite among Filipinos, thus necessitating its availability the whole year round. It also helps that it was very reminiscent of halayang ube, which was a staple in Philippine feasts. While included among the traditional hopia types, purple-yam hopia is a relatively recent creation from the 1980s by Mr. Gerry Chua of Eng Bee Tin Chinese Deli (Oldest Hopia Manufacturer in the Philippines).
Azuki-bean hopia is a cake-dough type type hopia usually filled with sweet azuki bean paste and when formed into round cakes look similar to small mooncakes served for the Chinese Autumn Festival. They are also be formed into cubes & cooked on a griddle one side at a time, instead of being baked in an oven. Due to its similarities in filling, crust texture, and style to the Japanese kuri manjū it earned itself the descriptive name hopyang Hapon (Tagalog for "Japanese hopia").
- Yogyakarta Tourism Info (Indonesian)
- http://hidayatbahri.wordpress.com/ Dayat Story Blogs (Indonesian)
- Classic- and purple-yam-custard hopias
- http://www.visitingjogja.com/idx.php?Inp=detarti&id=3 Welcome to Jogja
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