Kompyang

Chinese-origin circular bread

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Kompia

A kompia from Jian'ou in China's Fujian Province
Alternative names	Kompyang
Type	Bread
Place of origin	Fuzhou, Fujian
Region or state	Fujian, Sarawak, Perak, Matsu, Ryukyus
Main ingredients	Flour, lard, onions, salt
Media: Kompia

Kompyang
Chinese name
Hinghwa BUC	gng-biâⁿ
Northern Min
Jian'ou Romanized	guáng-biǎng

Malay nameMalaykompia / roti kompyangIndonesian nameIndonesiankompia / kompyangOkinawan nameOkinawan

Kompia[1] or kompyang is a bread product that originates from Fuzhou, the capital city of Fujian Province of China as well as Fuqing.^[2] It is popular in Fujian and has spread to other areas including the Ryukyus, Taiwan, and parts of Southeast Asia including Indonesia and the Malaysian towns of Sitiawan, Sibu,^[1] Ayer Tawar, Sarikei,^[3] Bintangor and other places where the dominant Chinese community is of Fuzhou (alternatively romanized as "Foochow") and Fuqing ancestry (where it is sometimes nicknamed "Foochow bagels").

History

Kompia was named after

Kompia is made with lard, onions, salt and flour. A ball of flour is stuffed with a filling of other desired ingredients and flattened with a rolling pin. It is then slapped onto the sides of a traditional home-made Chinese oven and takes approximately 15 minutes to bake. Meat is often used as a filling in the bread.^[where?]

Variants

A variant with sesame seeds scattered on top and baked without any filling is known as 麻饼. A sweet variant known as 征东饼 (literally "Conquest of the East cake") uses a proportion of sugar to substitute the salt in the dough.

References