Comments on: Hopia Baboy

By: Aileen Moses

Aileen Moses — Fri, 29 Apr 2011 03:08:28 +0000

My husband is an American. He LOVES the HOPIA BABOY. He can eat at least 10 of the large size in one sitting. He even eats my dad’s hopia.

By: juanito see

juanito see — Mon, 28 Feb 2011 07:44:40 +0000

Eng Bee Tin Ube hopia has artificial food colors and is banned by US FDA under import alert 45-02 per web page

By: Joe Bariring

Joe Bariring — Sun, 13 Feb 2011 06:13:28 +0000

Hi all,
On another note, I was having a craving for ‘lohua’, that chinese snack that’s golden fried(?) to crisp, cylindrical in shape, sweet and with lots of sesame seeds all around it, and hollow inside, about 3 inches long, about an inch or so in diameter that we used to buy in Divisoria. I don’t see it in any Asian store in Washington, D. C. area and can’t find how it is made on the internet (does mention it, though). I tried experimenting on it couple days ago with no luck (used rice flour, baking powder, some sugar), Does any one have a recipe for it?
Any help is appreciated.
Thanks,
Joe

By: Eric

Eric — Thu, 09 Dec 2010 19:53:28 +0000

There really is this weird taste/flavor of hopiang baboy but I prefer it more than monggo and ube variety. With hopiang baboy, acquired taste maybe ;)

By: Maria

Maria — Mon, 08 Nov 2010 22:25:19 +0000

me too, Holland Monggo Hopia for me, never hopia baboy (“,)

By: Maria Rowena Rillen-Rizzi

Maria Rowena Rillen-Rizzi — Mon, 23 Aug 2010 15:54:24 +0000

Nothing can beat the hopia from Eng Bee Tin-love their hopia mungo!

By: Romy Ferrer

Romy Ferrer — Fri, 23 Jul 2010 01:05:00 +0000

To all HOPIA lovers: When in Jersey City, New Jersey or New York City, you may want to savor Casa Victoria’s flaky type HOPIAs. Simply enjoyable.

By: Rei

Rei — Tue, 20 Jul 2010 06:44:52 +0000

hopia baboy is my favorite hopia…and i always bring some before i get on board the ship where i work…it probably depends on the one who makes it…our house is just near Poland bakery so the smell of freshly made hopia always wafts at our windows,,,and Briz hopia regularly delivers hopia to us so no wonder i love hopia specially the baboy version with lotsa onions and sometimes garlic chives inside

By: Paula

Paula — Mon, 31 May 2010 06:43:03 +0000

I tried hopia baboy for the first time last year at a little Pinoy bakery in LA where I live, and I actually liked it. I didn’t expect to like it, but I found the salty-savory-sweetness quite appealing and lighter than I thought it would be. Now, learning that it’s usually made with wintermelon, I understand why. It’s still not my favorite hopia, but I definitely enjoyed it. My favorites are still ube and the yellow monggo versions.

By: jon mikel

jon mikel — Thu, 13 May 2010 21:24:44 +0000

now that you know ,, that hopia baboy has actually no baboy ,,
what a relief ,, the original way of making this pastries as i remember it , when we used to
own a bakery was vegetable oil, para makatipid , sibuyas bumbay or shallots boiled kundol or winter melon that was blanched so the procedure would be ,to saute the shallots till it is brown then you put in the flour till you have a roux but it has to be the consistency of a wall paper paste the add in the kundol , i use to remember my muslim friend wont eat this , then he found that there was no baboy or a trace of baboy ,, found out how we made this , , and would eat it ever since but only in our bakery he would eat this ,,