I just did this today. It's perfect..unlike other recipes I tried, the 2 doughs just sweetly blend in without so much mess for me...just so sweet and "behave" 🤗🤗 thank you chef.
By the way Rose, I made half of the recipe only because this is my first time to make a flaky kind of dough. Thanks a million to you for this recipe, because I was successful!!! More blessings! God bless!😊♥️🙏🌹
Greetings from California.Chef Rose, thank you much for so generously sharing your recipes. The manner you execute your recipes are so soothing with your voice and that mellifluous bisayan rhythm only adds an interesting twist.Daghan salamat gud.
This recipe looks delicious. I am learning to make stovetop baked goods as I am without an oven and will be for some time. Thank you for showing how to make these delectable treats. I am thankful you were not affected by the earthquake.
Hi! Chef Rose, I learned many recipes from you. I did not pay attention with hopia recipe because in my mind it’s hard to make it but when I watched your video demo I changed my mind I have to do it and it’s easy for me to do it because I have some idea in baking. Thank you for sharing yummy hopia recipe I learned from you. Thank you and more blessings to come.😋🙏
Chef, your videos demonstrate the love, passion and dedication, THE CAEE FOR US TO LEARN AND PERSEVERE, BE UT JUST FOR PERSONAL CONSUMPTION BUT ALSO AS A MEANS OF LIVELIHOOD. You explain so well to the minutest detail. Thx so much.. God bless your big heaet.. You're God sent, Chef!
Thank you very much Rose for this recipe!!! I was able to make it. This is the first time I made such a dough and it was successful! Again a million thanks for sharing!!! More power! God bless!!! 😊♥️🙏
During my college days in Cebu City, I used to passed by your bakeshop (Caro and Marie) and bought some cookies and muffins. And I remember, you were offering some baking short courses. (that was in early 90's) 😊 I love Cebu.💞
Thanks chef for always sharing your yummy recipe. i use to buy hopia in our near bakery. I'll try to bake this recipe God bless you and your family chef. 👍✌🙏😍
Ma’am thank you for sharing this. I am learning so much from your videos. I am excited, will be making hopia next after the polvoron. God bless you for teaching us the techniques. ❤
Hi chef Rose, iam lovin' all your hardworking recipe.Thank you so❤ much for making my dreams come true ( to learn this hopia) really admire you 😘 chef Rose complete rekado with measurements that's what I need.I've learned a lot from you & chef RVManabat.So yummy iam sharing your originality from my friends.KUDOS to you chef ROSE ! Watching from Canada.I made 3 of your recipe take it to the league.Delicious all they said.😋😋😋
Yes you can use butter but it won't have the traditional hopia flavor/taste but it is still very good. Re all purpose flour instead of cake flour, you can but the dough might be a little tough since all purpose has a higher protein content. What you can do is use all purpose flour plus cornstarch to replace cake flour (1 cup cake flour = 7/8 cup all purpose flour plus 1/8 cup cornstarch). Good luck!
wow i love how you explain and reading out the ingridients. so easy to follow.thank you i'm glad i found you yt channel. new subscriber here watching from nevada
Wow Salamat kaayo ani nga recipe Chef Rose, when i was younger and still lives in Cebu City, i have wanted to enroll in your cooking classes sa Caro And Marie, i’m glad you are now here on youtube, i will share to friends and family . You deserve more subscribers! God bless
Very nice lesson...the first part reminds me of croissant(layering)..after which the cutting of the baston reminds me of cinnamon rolls ...thanks Chef..have tried your binagooang baboy and the butter garlic shrimp..my son said..naka tsba ka na naman inay he he
@Pyramus24 Thank you chef for sharing this yummy recipe, am new here and I am very happy to learn about your baking especially this Hopia Baboy, I really love Hopia ❤❤❤
Dear Chef Rose - I'm allergic to yeast is it possible to make pandesal using baking powder? If so, how many tsps or tablespoons I need for 200 grams flour? Thank you in advance for letting us know and Happy New Year greetings from Los Angeles, California 🙏
I use ready made filling because mongo filling is tedious to make. So much cheaper to buy them because they are machine made. Not worth making them at home.
Boil mongo until soft. Strain and mash. Add sugar and lard/margarine. Cook until thick. I find it too tedious to make so I buy ready made mongo filling.
Chef Rose, puede po ba wala nang flaky crust kc humihiwalay lang at nahuhulog? 🤔🤔🤔 Thank you for your channel. You should have a lot more subscribers by now...
Not this recipe ma'am. It is flaky but not flaky enough that it will fall apart. Please give this a try. Please share my channel to your friends so I can get more subscribers. Thank you!
@@ChefRoseofCaroandMarieCebu Thank you so much. Incidentally, is the main branch across USC North still open? If not, where else can we find your store?
The water dough did tear for me. It was too wet. I will follow another recipe that I did copy from another YT channel. That one was a success in my first try.
I just discovered you and immediately subscribed! Salamat po for your recipes and clear instructions and helpful tips. Ask ko lng po for hopia , can i substitute vegetable shortening or butter for lard? I can't find any lard in my local grocery. Thanks po!
Wala na man baboy sa palaman. Mantika lang nang baboy. Kung ayaw mo nang baboy, palitan mo lang nang vegetable oil. Masarap pa din. Thank you for watching.
Hi Chef, Planning to start this kind of business po sa amin, gano po katagal ang life span nito? Kung morning or madaling araw ko syang gagawin and ititinda ng umaga to gabi? Kasi ang plan ko po is saka lang siya lulutuin pag may bibili para fresh po siya at bagong luto. So lilimitahan ko po iyong pcs. na gagawin ko di po ba? Salamat po sana mapansin Chef
@@ChefRoseofCaroandMarieCebupwede po bang yung ready to cook na hopia ilagay muna sa chiller Kung malaking batch ang again, then thaw nlng bago lutoin?
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I like how you are reading out the ingredients. Thats brilliant
Thanks so much!
T y chef Rose for sharing every thing is in detail
I just did this today. It's perfect..unlike other recipes I tried, the 2 doughs just sweetly blend in without so much mess for me...just so sweet and "behave" 🤗🤗 thank you chef.
Wonderful! Thank you maam
Hopia with various Fillings. Authentic and Delicious 😋! I love them. Thanks 👍!
By the way Rose, I made half of the recipe only because this is my first time to make a flaky kind of dough. Thanks a million to you for this recipe, because I was successful!!! More blessings! God bless!😊♥️🙏🌹
You are so welcome!
@nune J how many hopias did the half recipe make for you?
Ang galing nag technique to obtain the flaky layers❤ so brillian hindi ko to na isip at nkita sa Ibang video. Thank you chef Rôse😇🙏
You are welcome!
Thanks a lot chef Rose for sharing your amazing recipes.God bless you and always stay healthy po.
Greetings from California.Chef Rose, thank you much for so generously sharing your recipes. The manner you execute your recipes are so soothing with your voice and that mellifluous bisayan rhythm only adds an interesting twist.Daghan salamat gud.
You are welcome! Glad you enjoyed it!
Really love hopia will try this soon thank you for sharing.
My pleasure!
Wow paborito koto salamat po sa pag share watching from Dubai
Thank you!
I very much appreciate your kindness for sharing your recipe. Thank you chef Rose!🙏🌹 greetings from Ontario 🇨🇦
My pleasure 😊
Thanks Ma'am for sharing the recipe, this is my favorite dessert, i wil try to make instead buying
Thank you! Hope you will enjoy this!
This recipe looks delicious. I am learning to make stovetop baked goods as I am without an oven and will be for some time. Thank you for showing how to make these delectable treats. I am thankful you were not affected by the earthquake.
You are so welcome!
P
Thank you so much Chef Rose for the hopia recipe. I was able to cook some today. So flaky and delicious. God bless you.
Great! Wonderful! So happy to hear that!
Perfect,Fool proof hopia recipe ever!
Thank you so much, Chef Rose for sharing this recipe💖God bless po. 🙏🏻
You are welcome!
Thank you for your generosity!
My pleasure!
Hi! Chef Rose, I learned many recipes from you. I did not pay attention with hopia recipe because in my mind it’s hard to make it but when I watched your video demo I changed my mind I have to do it and it’s easy for me to do it because I have some idea in baking. Thank you for sharing yummy hopia recipe I learned from you. Thank you and more blessings to come.😋🙏
Wonderful! So happy to know that!
Chef, your videos demonstrate the love, passion and dedication, THE CAEE FOR US TO LEARN AND PERSEVERE, BE UT JUST FOR PERSONAL CONSUMPTION BUT ALSO AS A MEANS OF LIVELIHOOD. You explain so well to the minutest detail. Thx so much.. God bless your big heaet.. You're God sent, Chef!
Thank you so much for your kind words! It means so much to me! God bless you!
Thank you for the recipe Chef Rose. pandagdag kopo sa aking tinapayan business❤❤❤...
You are welcome!
Madam,
My first time to do a "hopia" and my family took hold of it and in no time it's gone! Thank you for the recipe.
Wonderful! So happy to hear that! Congratulations!
Madam,
Maybe there's a way you can feature a "moon cake"? Thank you.
Thank you for the recipe I’m going to try your recipe po
Wow salamat maam i learn so much talaga maam
You are welcome!
Thank you very much Rose for this recipe!!! I was able to make it. This is the first time I made such a dough and it was successful! Again a million thanks for sharing!!! More power! God bless!!! 😊♥️🙏
My pleasure 😊
During my college days in Cebu City, I used to passed by your bakeshop (Caro and Marie) and bought some cookies and muffins. And I remember, you were offering some baking short courses. (that was in early 90's) 😊 I love Cebu.💞
❤️
Thanks for sharing your hopia recipes
My pleasure 😊
Thank you for this recipe. I love the way you teach. keep it up. ❤❤❤
Thank you so much!
Thank you for your sharing hopia recipe, another idea for me ❤
My pleasure 😊
Thank you so much for sharing us your skill
My pleasure 😊
Thank you for this Delicious recipe❤️
My pleasure 😊
Thanks chef for always sharing your yummy recipe. i use to buy hopia in our near bakery. I'll try to bake this recipe God bless you and your family chef. 👍✌🙏😍
Ma’am thank you for sharing this. I am learning so much from your videos. I am excited, will be making hopia next after the polvoron. God bless you for teaching us the techniques. ❤
You are so welcome and goodluck! ❤️
Hi chef Rose, iam lovin' all your hardworking recipe.Thank you so❤
much for making my dreams come true ( to learn this hopia) really admire you 😘 chef Rose complete rekado with measurements that's what I need.I've learned a lot from you & chef RVManabat.So yummy iam sharing your originality from my friends.KUDOS to you chef ROSE ! Watching from Canada.I made 3 of your recipe take it to the league.Delicious all they said.😋😋😋
Thank you so much!!!
Thank you that is My favorites. I Will Try to Jake hopia.
Nice recipe. Can i substitute butter instead of shortening? For the dough. And also can i use Normal flour instead of cake flour for 2nd dough? Thanks
Yes you can use butter but it won't have the traditional hopia flavor/taste but it is still very good. Re all purpose flour instead of cake flour, you can but the dough might be a little tough since all purpose has a higher protein content. What you can do is use all purpose flour plus cornstarch to replace cake flour (1 cup cake flour = 7/8 cup all purpose flour plus 1/8 cup cornstarch). Good luck!
Thanks chef rose for sharing your recipe..looking forward for your ube cake recipe.. God bless you po and more power!
Thank you too
Looks so good
Thank you!
kalami sa hopia mam rose..present ko ani sa una...
I love hopia...
wow i love how you explain and reading out the ingridients. so easy to follow.thank you i'm glad i found you yt channel. new subscriber here watching from nevada
Welcome to my channel! Thank you for subscribing! I hope you will enjoy my other recipes too!
Thank you for sharing Chef Rose.
Wow Salamat kaayo ani nga recipe Chef Rose, when i was younger and still lives in Cebu City, i have wanted to enroll in your cooking classes sa Caro And Marie, i’m glad you are now here on youtube, i will share to friends and family . You deserve more subscribers! God bless
Thanks so much!
Ang galing nyo Po ma'am
Thank you ma'am!
Mango cream cake the best ❤thanks
Thanks!
I love it
So interesting to see how to make hopia! Thanks so much for sharing, Chef Rose!
My pleasure 😊
thanks a lot for sharing. How about demonstrating to us bacon hopia and monggo?
Noted. Thanks!
Tanks a lot chef Caro n Marie
You are welcome!
Will there be a difference if all-purpose flour is used in lieu of cake flour? Thanks for the detailed technique.
Yes. Dough will be drier and harder.
Very nice lesson...the first part reminds me of croissant(layering)..after which the cutting of the baston reminds me of cinnamon rolls ...thanks Chef..have tried your binagooang baboy and the butter garlic shrimp..my son said..naka tsba ka na naman inay he he
Great to know that! I am happy you enjoyed my recipes.
New subscriber always watching your videos mam thank you for sharing❤❤❤
Thanks for subbing!
Thank you,Chef.
@Pyramus24
Thank you chef for sharing this yummy recipe, am new here and I am very happy to learn about your baking especially this Hopia Baboy, I really love Hopia ❤❤❤
Thank you!
Thanks po for sharing the recipe try ko sya soon wala kasi mabilhan dito s germany 😊 kapag ibaked po sya ilang minutes thanks
Bake at 375F for 25-30 mins.
Thank you mam rose very informative. God bless you. Subscribed done.
Thanks too and you are welcome!
Thank you for sharing
Thanks for watching!
Whenever I crave for hopia, I conveniently go to this video. Thank you chef for making my baking journey easier...🙏💗
Thanks you for inspiring me to do more videos!
I have mooncake molds . I wonder if I can use the molds to shape the hopia. 😮
No ma'am. Moon cakes use a different kind of dough. It uses a dough similar to the one used for hopia dice which not flaky.
Dear Chef Rose - I'm allergic to yeast is it possible to make pandesal using baking powder? If so, how many tsps or tablespoons I need for 200 grams flour? Thank you in advance for letting us know and Happy New Year greetings from Los Angeles, California 🙏
I am sorry but I have not tried making pan de sal with baking powder. Happy Holidays!
Thank you so much 🥰
You’re welcome 😊
Is that the one big hopia frm cebu,soft and yummy.. i loooooved those hopia..
Thanks for watching!
Thanks for sharing chef
My pleasure
What brand of shortening do you use chef?
I use Magnolia Primex Shortening
Thank you Chef Rose!!! 😍
You are so welcome
Thank you maam
You are welcome!
My favorite ube hopia 🥰
Chef Rose, I would like to ask if you can also teach or show how to make Hopia Japon. Thanks😊
I will try!
Thanks for sharing ❤
You are so welcome
I just watch this day, I think this was just easy to do
Thanks for watching! I hope you can give it a try sometime.
Daghan salamat Chef Rose 🥰🥰🥰
Where did you purchase your cooked ube and bean paste
We sell it here in our store in Cebu. Where do you live?
How do you make the mongo filling at home when store-bought filling isn’t available?
Boil and mash 1 kilo mongo beans. Add 2 cups sugar and 1/4 cup lard. Cook until thick.
Hi chef.thank you for all the recipes you’ve shared for us.chef I wanna ask how to make the monggo or ube filling??sana mapansin po 🙏
I use ready made filling because mongo filling is tedious to make. So much cheaper to buy them because they are machine made. Not worth making them at home.
Ma'm may i ask, how long is the shelf life when put into display? Thank u.ma'm.
2-3 days without any preservative at room temperature. A week with preservative.
@@ChefRoseofCaroandMarieCebuHello, Chef Rose! Waht preservative to add to make it last long po?
Gud am Chef Rose. More or less how many minutes dies it takes to cook the hopia on a pan?
Maybe 5-7 minutes at very low heat.
@@ChefRoseofCaroandMarieCebu thank you for ur reply..
Salamuch po
Im a big fan of eng bee tin hopia, i will try ur recipe chief rose. Ilang days ba ang shelf life nito? Thank you soo much chief❤️
Less than a week if at room temp. Longer if refrigerated. Thank you for watching my video!
How do you cook the mongo filling?
Boil mongo until soft. Strain and mash. Add sugar and lard/margarine. Cook until thick. I find it too tedious to make so I buy ready made mongo filling.
Perfect partner for my brewed coffee😋😋😋😋😋😋😋😋😋😋😋
Enjoy!
Is this like the wintermelon hopia?
If you are referring to what they called hopia baboy, yes this is similar.
@@ChefRoseofCaroandMarieCebuTy!
Chef Rose, puede po ba wala nang flaky crust kc humihiwalay lang at nahuhulog? 🤔🤔🤔
Thank you for your channel. You should have a lot more subscribers by now...
Not this recipe ma'am. It is flaky but not flaky enough that it will fall apart. Please give this a try. Please share my channel to your friends so I can get more subscribers. Thank you!
@@ChefRoseofCaroandMarieCebu Thank you for the quick response. Sure, will share your channel. Already did.
where to buy molder
We sell it in our store at Caro and Marie in Cebu but you can use any cookie cutter about 1.5" in diameter.
Is this recipe very sweet chef? so I can reduce sugar. Thanks in advance
No it is not. Try it first before you reduce the sugar so you will know how much less sugar you want.
@@ChefRoseofCaroandMarieCebu thanks chef
Chef, are the pre-made fillings available at Caro and Marie?
Yes. We have ube, mongo and pandan hopia fillings in Caro and Marie.
@@ChefRoseofCaroandMarieCebu Thank you so much. Incidentally, is the main branch across USC North still open? If not, where else can we find your store?
The water dough did tear for me. It was too wet. I will follow another recipe that I did copy from another YT channel. That one was a success in my first try.
Oh no! So sorry to hear about that. This recipe has worked well for many of my students.
Hello 👋Chef ano po ang ratio ng sugar para sa mung beans
According to taste. I do not have a specific recipe since I find it too tedious to make. In the few times that I do, I put sugar according to taste.
I just discovered you and immediately subscribed! Salamat po for your recipes and clear instructions and helpful tips. Ask ko lng po for hopia , can i substitute vegetable shortening or butter for lard? I can't find any lard in my local grocery. Thanks po!
Sure you can. Thank you for watching!
If i measure the flour in grams, is the recipe still accurate? Thanks!
Yes, absolutely.
How many days before it gets expired?
About a week since it has no preservative.
Thanks po
Thank you maam im ur student n cebu
Hi! So nice to see you here in youtube! I hope you will enjoy my recipes here.
Panu po pag walang lard pwd po ba margarine na lang?
Pwede half oil half margarine
Can u include the complete recipe Chef?thank you...complete measurement into discription box
Please watch the video in full. You can find the recipe twice in the video - at the beginning and at the end of the video. Thank you for watching!
Yummy 😋 masarap pero iiwasan ko yung ingredients from pork.
My halal po ba? Ayaw ko kasi nang pork so dirty
Wala na man baboy sa palaman. Mantika lang nang baboy. Kung ayaw mo nang baboy, palitan mo lang nang vegetable oil. Masarap pa din. Thank you for watching.
Wow..chef p request poh un trending n 24k gold na halohalo ni aling bebang pls🙏🙏
How do you make the pandan
paste? Thank you❤️
Pandan and ube paste are ready made ma'am. It actually has a mongo base with pandan color and flavor added.
@@ChefRoseofCaroandMarieCebu thank you Chef
Masm anu po tawag sa luto an ng hopia? Hindi po yung oven
Sa kawali ko lang niluto ang hopia. No need oven. Pwede mo magawa sa bahay lang.
Gud am magkano po hopia ube,salamat po gusto ko po matikaman....jennylyn
Sorry po but hindi ako nagbebenta nang hopia.
Slmt po
Thank you!
❤❤❤
Hi Chef, Planning to start this kind of business po sa amin, gano po katagal ang life span nito? Kung morning or madaling araw ko syang gagawin and ititinda ng umaga to gabi? Kasi ang plan ko po is saka lang siya lulutuin pag may bibili para fresh po siya at bagong luto.
So lilimitahan ko po iyong pcs. na gagawin ko di po ba? Salamat po sana mapansin Chef
You can keep this for 2-3 days but mas masarap kung bagong luto araw araw.
@@ChefRoseofCaroandMarieCebupwede po bang yung ready to cook na hopia ilagay muna sa chiller Kung malaking batch ang again, then thaw nlng bago lutoin?
Hello po chef mahimo pod ni I luto sa oven
Yes pwede sad