Yema Hopia Recipe

Make the yema ahead: In a medium bowl, combine and mix the evaporated milk, flour, and salt. Set aside. 

In a saucepan, heat up condensed milk and egg yolks first. Cook until thickened and the yolks are properly tempered or heated through. 

Add the evaporated milk mixture and cook until the mixture becomes a thick paste. Lastly, add the vanilla. Cool this mixture in the refrigerator for at least 1 to 2 hours, preferably overnight.

To make the hopia, cut out 2.5-inch or 3-inch circles using a cookie cutter or stencil on your pre-made puff pastry dough. 

Scoop chilled yema with a small cookie scoop or tablespoon and place it in the middle of the cut-out dough. 

Gather the edges together then pinch the edges closed together into a ball, as if you are making siopao.  

Then flatten the dough and fold the dough in half, as if you are making a lip.

Place the finished hopia on a sheet pan lined with parchment paper or a silicone mat. Beat the egg to make an egg wash, then brush each hopia before baking. 

Bake hopia in oven at 350 degrees F (180 degrees C) for at least 20 minutes or until it is golden brown.