What you call that…

I know phong peah, almond filling wrapped in the bland layered pastry. My late parents loved that so everytime we went to Kuching, we would go to that shop at Padungan to buy some or if we heard of anybody coming to Sibu, we would ask them to buy for them.

Then there is heong peah, the best being the ones from Perak, anytime nicer than Penang’s tambun biscuits. The first time I ate that was when a friend brought me some homemade ones from the pasar malam (night market) in Taiping – the treacle maltose filling inside was still moist and sticky, so very nice! Since then, I have not seen any that comes close but over the years, I still kept on buying. My late dad used to enjoy it very much, the crusty, fragrant skin so I would buy for him to enjoy and everytime a friend gave me a pack or two, I would give to him as well.

Way back in 2011, I came across this ma ti so from Kuching which was actually heong peah to me just that those were not very nice. Well, according to this guy, heong peah (香饼) in Cantonese and beh teh soh (马蹄酥) in Hokkien or whatever are one and the same thing.

Anyway, whatever you call that, we can now buy our own Sibu-made ones…

Sibu heong peah

…wrapped individually like this…

Individually wrapped

I hear these are home-made and normally, they are sold at the market packed in plastic containers so you will have no choice but to buy the whole lot. They are only 50 sen each so if there are 20, you only need to fork out RM10.00 for a pack…but take my word for it! These are so nice that they would be gone in no time at all!!!

The skin is crusty, flaky and fragrant, not hard like some of the factory-made brands…

Sibu-made heong peah, filling

…and the filling is moist, not dry.

I bought one bag full that day, RM10.00 and you can bet I would be buying some more again soon.

Author: suituapui

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

4 thoughts on “What you call that…”

  1. I am not of fan of Penang tambun biscuits with the very dry fillings of mung beans. Our local phong phea or hong choi phea anytime for me. My favourite are the ones from Matang.

    Oh? Never heard of those, only the ones in Padungan. I’m not crazy about tambun either – will eat when people give, will not go out of my way to buy.

  2. Beh teh soh is probably the only type of Chinese traditional biscuits that I love. The one you had looks a bit different from the ones that I have eaten.

    For one thing, it is smaller,,,but the same crusty, flaky skin, messy to eat and that nice sweet filling. Definitely nicer than all the factory made ones that I had had before.

  3. I’ve lost my sweet tooth now but when I was younger used to love trying desserts and sweets from all over.

    Me too! But then again, I’m as old as the hills. Can’t take anything sweet, just a bit is ok but definitely not if it is very sweet.

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 sibutuapui@yahoo.com

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