Kompyang

Kompia, also known as kompyang, is a distinctive bread originating from Fuzhou, the capital city of Fujian Province in China. It is a cherished delicacy in Fujian and has spread to regions such as the Ryukyus, Taiwan, and various parts of Southeast Asia. It is especially popular in Malaysian towns with significant Chinese communities of Fuzhou descent.

The history of kompia dates back to the 16th century when it was created by the military leader Qi Jiguang. Inspired by the tactics of Japanese pirates during battles in Fujian, Qi Jiguang designed this bread with a hole in the center to make it easy to carry.

Kompia is prepared using simple ingredients: lard, onions, salt, and flour. The process involves stuffing a ball of dough with the selected fillings, flattening it with a rolling pin, and then baking it in a traditional homemade Chinese oven for about 15 minutes. Meat is a popular filling choice, but there are delightful variations as well. One version, topped with sesame seeds, is known as 麻饼 (mábǐng), while a sweeter variant called 征东饼 (zhēng dōng bǐng) uses sugar instead of salt in the dough. This sweet version translates to "Conquest of the East cake."

Whether you're savoring the savory or sweet version, kompia offers a delicious taste of history and tradition.