Learn how to make bakpia or hopia with a soft, crispy, and flaky crust and filled with a sweet mung bean filling (munggo). This traditional pastry can be cooked on the stove or baked in the oven.
What is bakpia?
Bakpia is a flaky pastry that is believed to have originated in the Fujian province in southeastern China. It is a small round shape pastry brought to Southeast Asia by Fujianese immigrants who settled in the region and has since become a beloved snack and cultural symbol in these countries. I would say it is more like a Peranakan food, a mix between the Chinese and the locals.
Bak means “meat” and pia means “pastry” in Fujian/Hokkien language. It originated in the pathok region located in Yogyakarta, Indonesia. So, you will sometimes hear people refer to it as bakpia pathok. The very original version is filled with savory meat filling, hence the name bakpia. Then the sweet mung bean version emerges and remains popular to this date. The name bakpia remains even though it is not with a meat filling anymore. There are also new flavors emerging such as bakpia with taro, cheese, or chocolate filling. Bakpia cooked on the stove (also known as bakpia teflon) seems to be more popular than the oven version lately. My guess is probably because most Indonesian do not own an oven and therefore, cooking on the stove is more convenient.
What is hopia/hopiang?
Hopia is the Filipino version of bakpia. They share the same background. Ho means “good” in Hokkien language and so the direct translation is good pastry. The popular fillings for hopia are mung bean paste, red bean paste, and ube. Similar to bakpia, hopia also has a savory meat version known as hopiang baboy, which is made with pork lard. Hopia is usually baked in the oven.
Why you’ll like this recipe
1. The dough is easy to work with
2. The crust has a soft, flaky and crisp texture
3. You don’t need an oven to cook bakpia or hopia. They can be cooked on the pan
How to make bakpia or hopia without an oven
1. Prepare the filling using this recipe here. You will need about 300 grams of mung bean paste. Divide into a 20-gram portion and roll them into round balls. Keep them covered and set aside
2. Prepare the water dough: Combine all-purpose flour, powdered sugar (icing sugar), and salt in a mixing bowl. Add the soft butter and rub the flour mixture with the butter until you get coarse crumbs texture. 
3. Add the hot water and use a spatula to stir to combine. It won’t be smooth yet. When it’s not too hot anymore, use your hands to knead into a soft smooth dough. Wrap with a plastic wrap to prevent the dough from drying out while you prepare the oil dough
4. When it’s not too hot anymore, use your hands to knead into a soft smooth dough. Wrap with plastic wrap to prevent the dough from drying out while you prepare the oil dough
5. Prepare the oil dough: Combine all-purpose flour and oil 
6. Use your hand to knead into a smooth soft dough. 
7. Divide into 15 equal portions and roll them into balls. Divide the water dough into 15 equal portions and roll them into balls. Keep them covered tightly to prevent drying
8. Work with one dough at a time. Flatten the dough with your palm and roll it out into about 4 inch diameter. Put the oil dough in the middle and wrap the water dough around it. Pinch to seal and turn it upside down so the seam side is facing down. Repeat with the rest of the water and oil dough
9. Work with one dough at a time. Flatten the dough slightly and then roll out into about 5-inch long, about 3 inches wide
10. Fold the bottom to the middle and the top overlapping it. Keep it covered and repeat with the rest of the dough
11. Work with one dough at a time. Flatten the dough and then roll out into about 4-inch diameter, somewhat , squarish circle. Put one filling in the middle.
12. Gather the dough around it to enclose the filling. Pinch to seal tightly. Turn it upside down so the seam side is facing down. 
13. Flatten slightly with your palm. Repeat with the rest of the dough and filling. Keep them covered while you are working on the rest
14. Preheat a heavy-bottom large skillet without any oil over medium-low heat for about 5 minutes. Arrange the bakpia/hopia on the pan, about 1/2 inch apart is fine. Cook for about 5-6 minutes, covered, on each side or until it’s golden brown. Don’t be tempted to crank the heat up as they get burnt easily. We want to make sure the dough on the inside is cooked through as well before the crust on the outside gets too dark. So make sure to control the heat
15. I notice that the area on the center of the pan is the hottest (which makes sense). So it is important to check the bakpia /hopia you place in the center often to make sure they don’t get burnt. Bakpia on the edge of the pan cooks the slowest. So you can move their spots around to make sure bakpia is cooked evenly
16. Let the bakpia cool down on a cooling rack before storing
How to store bakpia/hopia
Store them in an air-tight container at room temperature for about one week. They can also be kept frozen. Simply store them in an air-tight freezer-proof container or freezer bag for up to 3 months. Thaw at room temperature before serving. If you like the to have them warmer, you can reheat in the microwave for a few seconds
Did you make this no-oven bakpia/hopia recipe?
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No-oven Bakpia / Hopia
Ingredients
Water dough:
- 140 g all-purpose flour
- 35 g powdered sugar
- ½ tsp salt
- 35 g unsalted butter softened
- 70 g hot water
Oil dough:
- 100 g all-purpose flour
- 40 g oil
Filling:
- 300 g mung bean paste
Egg yolk wash (For oven version) -optional
- 1 egg yolk
- ½ tsp milk
Instructions
Prepare the filling:
- Prepare the filling using this recipe here
- You will need about 300 grams of mung bean paste. Divide into a 20-gram portion and roll them into round balls. Keep them covered and set aside
Prepare the water dough:
- Combine all-purpose flour, powdered sugar (icing sugar), and salt in a mixing bowl. Add the soft butter and rub the flour mixture with the butter until you get coarse crumbs texture. Add the hot water and use a spatula to stir to combine. It won't be smooth yet. When it's not too hot anymore, use your hands to knead into a soft smooth dough. Wrap with a plastic wrap to prevent the dough from drying out while you prepare the oil dough
Prepare the oil dough:
- Combine all-purpose flour and oil and use your hand to knead into a smooth soft dough. Divide into 15 equal portions and roll them into balls. Keep them covered
Combine water and oil doughs:
- Divide the water dough into 15 equal portions and roll them into balls. Keep them covered tightly to prevent drying
- Work with one dough at a time. Flatten the dough with your palm and roll it out into about 4 inch diameter. Put the oil dough in the middle and wrap the water dough around it. Pinch to seal and turn it upside down so the seam side is facing down. Repeat with the rest of the water and oil dough
- Work with one dough at a time. Flatten the dough slightly and then roll out into about 5-inch long, about 3 inches wide. Fold the bottom to the middle and the top overlapping it. Keep it covered and repeat with the rest of the dough
Shaping:
- Work with one dough at a time. Flatten the dough and then roll out into about 4-inch diameter, somewhat , squarish circle. Put one filling in the middle. Gather the dough around it to enclose the filling. Pinch to seal. Turn it upside down so the seam side is facing down. Repeat with the rest of the dough and filling. Keep them covered while you are working on the rest
Cooking on the stove:
- Preheat a heavy-bottom large skillet without any oil over medium-low heat for about 5 minutes. Arrange the bakpia/hopia on the pan, about 1/2 inch apart is fine. Cook for about 5-6 minutes on each side or until it's golden brown. Don't be tempted to crank the heat up as they get burnt easily. We want to make sure the dough on the inside is cooked through as well before the crust on the outside gets too dark. So make sure to control the heat
- I notice that the area on the center of the pan is the hottest (which makes sense). So it is important to check the bakpia /hopia you place in the center often to make sure they don't get burnt. Bakpia on the edge of the pan cooks the slowest. So you can move their spots around to make sure bakpia is cooked evenly
Baking in the oven:
- Preheat the oven to 375 F (190 C) for conventional oven, 350 F (180 C) for convection oven. If you choose to use an egg yolk wash, lightly brush the top of the bakpia with the wash. Bake in the middle rack for 25 minutes or until nicely golden brown.
- If you choose not to use an egg yolk wash, bake in the middle rack for 15 minutes and then flip the bakpia to the other side and bake for another 10 minutes or until nicely golden brown
Cool down:
- Let the bakpia cool down on a cooling rack before storing
Storing:
- Store them in an air-tight container at room temperature for about one week. They can also be kept frozen. Simply store them in an air-tight freezer-proof container or freezer bag for up to 3 months. Thaw at room temperature before serving. If you like the to have them warmer, you can reheat in the microwave for a few seconds
