Hopyaw is a unique product of Barangay Mabuhay in the town of del Carmen in Siargao Island, Surigao del Norte.

It looks like the usual hopia pastry made with munggo but instead of mung beans, palaw or payaw is used.  Palaw or payaw is a native root crop similar to gabi or taro.  It is cooked with flour to make hopyaw. 

Mabuhay locals eat payaw as an alternative to rice since they do not have rice fields.

A pack of six would sell for PHP25 (.50 US cents) at del Carmen’s stores.  The shelf life of hopyaw is only two days.

Efforts are being made to make the hopyaw's shelf life longer so that travellers from far places can bring them home as pasalubong (traditional token gifts from travelers).

I managed to finish off a pack in one seating.  Yummy!

Thank you Sir William Aballe of Department of Tourism Region 13, Mayor Alfredo M. Coro II of del Carmen and del Carmen Tourism Officer Ms. Cindy (0919-2726950).