Hopia Mochi

I recently (I am used to eating plain hopia) discovered at SIDCOR Sunday Market these new versions of hopia, with mochi as additional filling. With the sweet mochi's fine and glutinous texture, it heightens the delicious experience of eating the luscious hopia filling. It adds new  excitement and pleasure to the usual fare of eating hopia. 

It is the Red Mongo which is a bit more expensive compared to Mongo Special and Ube. Red Mongo  contains sesame seeds on its hopia wrap unlike the other flavors. Still, for me, the 3 flavors with mochi  are exquisite in taste. Good thing no need to go down to Binondo and get those supply (also they are available in some stalls in Malls) the Sunday Market is a place to go and buy them. 

Mochi (Japanese: 餅) is a Japanese rice cake made of glutinous rice (not to be confused with gluten) pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki.^[1] While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Similar snacks are prominent in Hawaii, South Korea, Taiwan,People's Republic of China (where it is called 麻糬, Hokkien môa-chî or Mandarin máshu), Cambodia, thePhilippines, Thailand, and Indonesia. 

Source http://en.wikipedia.org/wiki/Mochi 

Facebook Fan Page of Pollad here - https://www.facebook.com/PollandHopia

Related post - http://lazycookloves2eat.blogspot.com/2011/01/lazy-cook-loves-to-reheat-like-eating.html

Lazy cook loves to reheat like eating Hopia

I just recently received from my good friend from the Philippines several packets of Hopia.


From wikipedia (http://en.wikipedia.org/wiki/Hopia)

Hopia (traditional Chinese: 好餅; Pe̍h-ōe-jī: hó-piáⁿ; literally "good biscuit") is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines around the start of the American civil occupation. It is a widely-available inexpensive treat and a favoured gift for friends and relatives. There are two types, the flaky type which uses Chinese puff pastry and the cake dough type which uses a soft cookie dough similar in texture and taste to the wrapper dough for fig newtons.

Since they have been stocked for several days or months they would become dry, coarse and tough. One way to make them tastier is to steam them a bit then after bake it for a minute. I believe it will be different if you microwave it (anyway I do not have microwave) and it relieves me of microwave paranoia.

So the hopia once steamed and baked becomes more juicy and oily; it brings out the aroma of the flavor enhanced by crispy sesame seeds covered flakes.


Lazy cook loves to reheat and eat, try it with your hopia