More commonly spelled as hopia.
The spelling hopyà is based on native Tagalog orthography. The word comes from the Chinese hò pià (好餅), meaning ‘good pastry.’
Hopia is an inexpensive Filipino pastry traditionally filled with either munggo (dark beans) or kundol (white gourd cooked in lard to pass as baboy or pork). It was introduced by Fukienese immigrants from southern China. Think of it as the poor man’s Chinese mooncake.
More recently, different flavored ingredients have become popular, including ube, pineapple, and buko pandan. They come in rounds and fat crescents, though cubes are also available.
There is also a Japanese style called hopiang hapon, which is filled with adzuki and has a floral design pressed onto the surface.
Eng Bee Tin is a famous hopia-maker in Binondo, the Chinatown of Manila. They have been in the baking business since 1912. Among their flavors are ube keso, ube langka, pinya, and buko pandan.
Other popular hopia brands are Ho-Land, Polland, and Tipas.
In Indonesia, a very similar baked product with the same Chinese origins is bakpia. Bakpia Pathôk, shown here, is named after the suburb of Yogyakarta that specializes in the pastry.
“Hopia, mani, papkorn, stork, sigarilyo…” is a common refrain shouted by vendors in the Philippines.