I do enjoy this Chinese kuih (cake)…

Bak koi

We call it bak koi, bak meaning meat and koi is cake.

There is the yew chang (fried shallots) on top…

yew chang

…and the minced meat sandwiched in between…


…the layers of egg cake.

Correct me if I’m wrong but I think this is our very simple Chinese steamed egg cake (鸡蛋糕) or what we call kay nerng kor, steamed not baked and that is, in fact, slightly sweet with the light fragrance of egg which is why there is this contrast between its sweetness and the savoury taste of the meat in it. For this very reason, the ladies in the house are not particularly fond of it – they are not that comfortable with the contrast between the sweet and the savoury in the cake.

On the other hand, I enjoy it a lot and I would surely buy when I see any at the fruit and food stall near my house. I did blog about it once in 2016 and it was only RM5.50 then. Now, it is RM6.00 for a quarter which means that if I buy one whole cake, it would only be RM24.00 – so much cheaper than all those fancy cakes at the bakeries around town and I do enjoy it…

Bak koi, sliced

…a whole lot more, I must say.

Of course, the ones that my auntie in Kuching makes…

My auntie's bak koi

…are a whole lot nicer, no scrimping on the meat and the fried shallots but this is good enough to appease my craving once in a while. I have not seen it being sold anywhere else around town, only here, so I don’t know if there are others elsewhere that is nicer.

SWEE HUNG (2.316161, 111.840441) is located along Jalan Ruby, in the block of shops on the right – next to a hair salon at the extreme end…and on the other end, to the left is the Kim Won Chinese Medical Store and Mini-supermarket.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

5 thoughts on “Contrasts…”

  1. Kay nerng kor which is very common can be seen at most of the kuih stalls at the Stutong wet market but not bak koi. So far, I have never come across any. Frankly speaking, I am not fond of it too as I am also not comfortable with the sweet and savoury taste in the cake, like yam and salted egg yolk in bak chang.

    So you have never seen it anywhere too? I think my mum used to make it…and nowadays, only my uncle’s wife in Kuching. seems like it’s a family recipe – I wonder who this person making and selling it at our neighbourhood shop is. Sure am curious to know.

  2. Now I hardly see people selling this.

    You’ve seen? With meat? Here, even without meat, the plain ones, so hard to find!

  3. Dont know whether i will enjoy it with both sweet and savory taste. Meat in cake, interesting.

    Recipe in post coming up real soon, give it a try. Looks very easy.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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