Special EP Emilee@ Sibu 2 – Kompia 光饼,征东饼  [English Subtitles]

Hello, everyone. I am Emilee. Today I am going to show you one of our local (Sibu, Sarawak, Malaysia- my hometown) traditional snack called “Kompia”. Today, I come to BAO FU BAKERY (Sibu Tung Hua Market) The owner is going to show us how to make the traditional Kompia. Hello, boss. Today we are coming to visit your bakery and can you show us the process of making this traditional kompia? Sure. Now it is about 6.30 am and outside is still dark. But, the boss told me they had start working at 4am, start mixing the dough and all the preparation work. We come here now and they had already started baking the kompia. The boss is really nice and he said he will lead us through the whole process of baking kompia. This is the modernised machine. The old machine is more dangerous to operate. kneading 3kg of dough Do you also have to add yeast to make this kompia and to go through the fermentation process? Yes, also a little bit of salt. boss, what are we doing now? We are now dividing the dough into equal size. Slice this dough first. So how big is this dough? It is 6kg.
WOW Now divide into small cubes. Look at the shape, it looks like a type of dim sum – shao mai Look at the his skill! When you do this, you must be quick. In 5 minutes, we need to divide it into 200 small pieces. 5 minutes! 200 small pieces!!! If you are not highly trained / experienced, I am sure we won’t be able to make it. When I first started 18 years ago, it was hard too You really need to be quick. It is hard because it is very stretchy, right?
Yes. It is different to normal bread. Is it too big? boss? [laugh] When we divide into small pieces, we have to use our finger to measure Look at the one I did.. so ugly. When I first started, it was like that too! Some big and some small Oh dear, this one is too small. I think I better let it go and let the boss do it. It is important to roll the dough flat so that it will come out beautifullly once it is baked. Press down gently, roll to the front and back Turn to the other side, and punch a hole Ok, let me try. Roll to the front and to the back Turn around, punch a hole. Easy! Is this process to avoid the dough become dry? No, this is to make sure the sesame can be easily sticked on the dough later. Another purpose is to ensure it retain enough moisture when baking in the clay oven. Look at our generous boss, literally pouring lots and lots of sesame onto the dough. This is the three sides iron plates. Using the fan, we better channel the wind into oven to retain more heat what is the purpose of doing this? The purpose is to make sure the clay oven is evenly heated and hot before we start baking. (There are charcoal at the bottom.) If the oven is not hot enough, the kompia that we make will not taste good. wow, every process is very important and has its unique way of doing. So, it has to be super hot?
Yes. It is really hot, I can also feel the flaming heat when standing nearby. Now we have to use another plates to cover the charcoal underneath. Otherwise I cannot put my hand down to stick the dough to the wall of the oven. [laugh], otherwise your hand will become bbq trotter. [Here it comes to the difficult part.] When you stick the dough to the wall, again, has to be quick. Traditionally, we have to use the clay oven for baking, more flavour. Nowadays, people cannot find clay oven easily. As a replacement, they start using steel oven. However, the taste and texture will be different. After we finish sticking all the dough, we have to remove the steel plate which we placed earlier. Like baking bun, it is now starting to grow bigger. And it also started to turn brown. When it turns brown, we can start to collect it. Otherwise it will get burnt. Should we eat this hot? No, we need to let it cool down for at least 5 minutes before we can eat it. Only then you can taste the special flavour of kompia. The kompia is special because of its texture. It is firmer and more chewy than soft bun. If we do not have this clay oven, can we use oven? You can, but it will be very different. It will taste like a normal bun or like “zheng dong” biscuit. So zheng dong biscuit is baked in the oven?
Yes. Right, this is our kompia, it is now done. On top of kompia, it is full of sesame. It is still a little bit hot at the moment. Let have a closer look inside. Look at the texture. It is actually not very hard. I always thought kompia is very hard. I guess maybe the method of how people making it. mm…. I come to the right place. It is not too hard yet it is chewy. And it is crispy outside and fragrant due to the sesame. This is another goodie sold in this shop – we called zheng dong biscuit There are three different flavours. The first one is butter flavour. It is the secret recipe of the boss. The butter is spread on the top of the bun, The middle one contain sweet filling. They have red bean paste and also the pandan paste. The third one is original. No filling, but it is soft to and sweat to taste . Now I am going to taste the pandan flavour. Look at the filling. I love this so much. This is the one with red bean paste filling. If you like red bean paste, you must try it. This red bean paste is perfect. It is not overly sweet and therefore I like it. So, it you don’t like something very sweet, this is the one you need to go. Well, thanks again to BAO FU BAKERY owner for taking us the steps of making this kompia. The biscuit are all very tasty. All the best to your business! And congratulate on your commitment to provide tasty traditional snack to more and more people Importantly, to also preserve and promote FuZhou Culture in SIBU Bye bye!

7 thoughts on “Special EP [email protected] Sibu 2 – Kompia 光饼,征东饼 [English Subtitles]

  1. 这是澳洲么,征东饼就是这样比较甜比较松软,而且表面一定会有芝麻。

  2. 真是懷念啊!現在台灣做光餅的店家,早都已改用西式的電烤箱烤了,烤出來的餅,根本就是bagel,不能叫光餅了。

  3. @Emilee'skitchen jus found ur channel!! Thk u for translating for us on DaWang.. Now I'm a fan of urs tooo. Gosh one of these days I'm going to go to ur country. I jus love everything abt it!! Especially d traditions!

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