I share a delightful recipe for homemade dice‑shaped hopia with a sweet white‑kidney‑bean filling. These tender pastries have layered dough and a melt‑in‑your‑mouth texture. I love making them from scratch because the process is soothing—and the result is irresistibly flaky and fragrant.

Homemade Dice Hopia

Why I’ll Love This Recipe

I love this hopia recipe because it combines comforting, mildly sweet bean filling with delicate pastry layers. The steps unfold like a small baking adventure—I feel rewarded with soft, flaky layers and a creamy interior that’s just sweet enough. Every bite reminds me of cozy afternoons and warm kitchen memories.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

Filling

1 cup white kidney beans
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons butter or oil

First Dough

1 cup all‑purpose flour
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons oil
1/4 cup oil
1 egg yolk

Second Dough

1/2 cup all‑purpose flour
1/4 cup soft unsalted butter

Directions

I start by preparing the filling. I cook the white kidney beans until soft—by boiling them with enough water, then draining well. I mash or blend them into a smooth paste.
In a saucepan over low heat, I stir together the bean paste, sugar, and salt. I cook gently, stirring until the mixture thickens and comes together. Then I add the butter or oil, stirring until fully incorporated. I cool the filling completely, then divide it into small balls—about 12–16, depending on preferred hopia size.
Meanwhile, I make the first dough. I mix together the flour, sugar, salt, 2 tablespoons oil, 1/4 cup oil, and egg yolk. I work them gently into a cohesive dough—soft but manageable—and let it rest, covered, for about 15–20 minutes.
I make the second (laminating) dough by combining the flour and soft butter. I knead lightly until it forms a smooth, soft dough, then shape it into a flat disk and chill it briefly in the fridge for easier layering.
I roll out the rested first dough into a rectangle about twice the size of the second dough disk. I place the chilled second dough disk in the center, fold the edges of the first dough over it, fully encasing it.
I roll out this combined dough gently into a rectangular sheet, then fold it into thirds (like a letter fold) to create layers. I turn the dough 90°, roll again, and fold again. These rolling‑and‑folding steps create flaky pastry layers. I chill between folds if the dough feels too soft or sticky.
I divide the laminated dough into equal portions matching the filling balls. For each piece, I flatten it into a small round, place a filling ball in the center, then wrap the dough around the filling—pinching seams to seal—and shape into a dice‑like (cube or block) form. I place them seam‑side down on a baking sheet lined with parchment.
I preheat the oven to 350 °F (175 °C). I brush the hopia tops lightly with egg wash (optional) for a golden finish. I bake for about 20–25 minutes or until the pastry is golden and flaky.
I let the hopia cool on the sheet for a few minutes, then transfer to a wire rack. I enjoy them warm or at room temperature.

Servings and timing

Servings: This recipe yields about 12–16 dice‑shaped hopia, depending on how generously I portion the dough and filling.
Timing:
- Filling prep (including bean cooking): about 45–60 minutes if starting from dried beans; less if using canned.
- Dough prep and resting: about 30 minutes (including chilling/resting between folds).
- Assembly: about 20–30 minutes.
- Baking: 20–25 minutes.
  Overall, I set aside around 2–2½ hours from start to finish—though resting and chilling allow for relaxing breaks in between.

Variations

I sometimes experiment with these variations:

I swap white kidney beans with mung beans or red beans, depending on what I have.
I adjust sweetness—using less or more sugar to suit my taste.
I flavor the filling subtly with vanilla extract or a pinch of cinnamon.
I incorporate pandan or matcha coloring into the dough for visual flair.
I shape the hopia into rounds instead of dice if I prefer a classic look.

storage/reheating

I store cooled hopia in an airtight container at room temperature—they stay fresh for about 3–4 days. If I refrigerate them, they’ll last up to a week, though the pastry may lose some crispness. To refresh, I gently warm them in a low‑heat oven (about 300 °F or 150 °C) for 5–10 minutes to revive flakiness. There’s no need for microwaving—I find the oven brings back better texture.

FAQs

1. Can I use canned white kidney beans for the filling?

I can—using cooked canned beans speeds things up dramatically. I drain and rinse them well, then mash and proceed with cooking as usual.

2. My dough tears when I wrap the filling—what can I do?

I make sure the dough is well‑rested and not too dry. If needed, I patch thin spots with a little extra dough. Letting it rest (and chill if it’s warm) makes it more pliable and easier to work with.

3. Do I have to do multiple folds for layering?

Layering adds the signature flaky texture. If I’m short on time, I can skip one fold—but I find two folds give the best balance of flakiness and effort.

4. Can I make the dough or filling ahead?

Absolutely. I often prepare the filling and dough the day before, refrigerating them separately. I assemble and bake when ready—makes things more convenient for me.

5. Why do my hopia turn out too dense or heavy?

I check that I’m using the correct oil‑to‑flour ratios and doing the layering properly. Over‑kneading melts earlier layers; under‑resting makes the dough tough. Resting and gentle handling are key for light, flaky hopia.

Conclusion

I enjoy making homemade dice hopia—from cooking the smooth bean filling to crafting layered dough and baking until golden. The process is methodical and therapeutic, and the result is a tender, flaky pastry filled with sweet bean richness. I hope this recipe inspires your own batch of warm, homemade hopia that fills your kitchen with joy the way it does in mine.

Homemade Dice Hopia

Why I’ll Love This Recipe