The Chinese are sure familiar with Heong Peah(“heong”=fragrance/nice smelling, “peah”=biscuits/cookies). Usually you can find it easily at places where they sell “bak poh” or “bak kua” or sell mooncakes. For me, no two Heong Peah taste the same. They are unqiue to the maker. They have slightly different taste for the filling and the crust texture.
The basic ingredients for Heong Peah are wheat flour for the crust, cooking oil, molasses, sugar, salt, onions and lenga for the filling. Some makers sprinkle sesame seeds on the crust for extra taste.
The crust is crispy and crumbles easily. It’s not easy to eat, usually I’ll ended up having all the crumbs on the floor or table or even on my clothes and my lips(it’s worst if u have lip balm or gloss on :P).
Ken bought two types back last year and gave it to us.
This is from Teluk Intan, Perak by Chin Lian Hoe. The diameter is smaller compare to the one from Yee Hup(see below) but they have thicker crust. However, they don’t crumbled as much as Yee Hup’s(see below). Filling wise they are not as sticky as Yee Hup’s(see below).
This is from Ipoh, Perak by Yee Hup. They are bigger than Chin Lian Hoe(see above) but the crust is thinner and crispier. I prefer this filling but not this crust because they crumbled a lot. They are thinner as you can see from the photo and have more spacie inside. They claimed that this one is baked with charcoal that is why the taste is different. I’m not sure whether Chin Lian Hoe’s is baked using charcoal or not.
Packaging wise, I prefer the one from Yee Hup.
Obviously, the winner for this is Yee Hup. *LOL* However, I don’t think this is fair 😛 You see… If you want to compare, then should compare both that are using the same baking method. Hahaha… Basically, I just want to introduce Heong Peah to you. Forget about the result 😛