I've been craving for some "real" hopia of long gone era for quite some time now and luckily remembered Hidalgo Bakery in Quiapo on my way home today. Mounds of Hopiang Baboy (pork) and Munggo (beans) greeted me. The Baboy version was still hot- lucky me! A piece of flaky goodness costs only P5 so I ended up buying a bagful. Yum! Great paired with green tea.
The orange-y hopia is hopiang baboy. This has a more thicker and crunchier flaky crust. I love its sweet/salty taste. I heard from my elders that its not really pork but kundol or wintermelon filling BUT is cooked in lard. Hence, the pork taste/flavor.
The munggo or bean hopia. This is soft and easy to chew. And I think I know why this hopia is popular with my elders ... hehehe. But I find it too sweet and wasn't able to finish one. Will place them in the fridge and I'll try to eat it cold and maybe I'll have a change of heart.