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| Type | Pastry |
|---|---|
| Place of origin |  Malaysia |
| Region or state |  Perak Penang Kedah |
| Main ingredients | Malt,shallots,sesame seeds |
| Similar dishes | Hopia,Bakpia,banh pia, and otherChinese flaky pastries |
Heong peng (CantoneseChinese:香餅;Jyutping:hoeng1 beng2) orheong peah (HokkienChinese:香餅;Pe̍h-ōe-jī:hioⁿ-piáⁿ / hiuⁿ-piáⁿ / hiauⁿ-piáⁿ), in English, are round hollow flaky pastries that contain a sweet sticky filling made frommalt andshallots orbrown sugarmolasses, which is covered by aChinese flaky pastry crust and garnished withsesame seeds on the surface.[1] Originating inTeluk Intan inPerak,[2] heong peng are available in many stores aroundIpoh, and other parts ofMalaysia andSingapore. Heong peng is popular with theMalaysian Chinese community, especially those in NorthernPeninsular Malaysia.
Heong peng is the Cantonese pronunciation ofChinese:香餅;lit. 'fragrant pastry',[2] whileheong peah is theHokkien pronunciation of the same Chinese term. They are also known asbeh teh soh (Chinese:馬蹄酥;Pe̍h-ōe-jī:bé-tê-so͘;lit. 'horse hoof flaky pastry') in Hokkien.[3]
In addition to the original maltose taste, the Malaysian cakes are also available in various flavors such as durian, coffee and pandan leaves. Cake shops in Penang, Kedah, Malacca and Johor have also started selling Heong peah cakes, becoming one of the local mainstream traditional pastries. The cake easily becomes wet and soft, so the local shops sell the cake in small units, usually in packs of eight or ten. Due to the low revenue, cheap red plastic bags are used to package the cake. On the days when these shops bake Heong peng cakes, they will hang signboards at the door to let the locals smell the cakes in order to entice them to buy them.[citation needed]
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