'meat pastry'- the name it is known by in Indonesia) is a popular Indonesian and Philippine bean-filled moon cake-like pastry originally introduced by Fujianese immigrants in the urban centers of both nations around the past centuries.

In Indonesia, it is also widely known as bakpia pathok, named after a suburb of Yogyakarta which specialises in the pastry.

[2][3][4] The most popular flaky bakpia in Indonesia and hopia in the Philippines is filled with mung bean, which is called in Indonesian: bakpia kacang hijau and in Filipino/Tagalog: Hopia mongo / Hopiang munggo,[5] sometimes referred to in Tagalog: Hopiang matamis, lit.

Pork hopia (Tagalog: Hopiang baboy / Hopia baboy) is filled with a savoury bread-crumb paste studded with candied wintermelon, flavoured with scallion and enriched with candied pork back fat, hence its name.

It is small and round and is similar in filling, crust texture, and style to the Japanese kuri manjū, hence its name.