Hiong Pia

Hiong Pia

Master Liow

About Hiong Pia

Hiong Pia is a traditional Chinese pastry that has become one of Ipoh’s iconic treats. For anyone visiting the city, it’s a popular ‘must-try’ and a favourite souvenir to take home. While its exact origins remain a bit of a mystery due to the lack of recorded history, what makes Hiong Pia stand out is its name. In the Hokkien dialect, “Hiong” means “good aroma” and “Pia” means “biscuit”—a fitting description, especially when enjoyed fresh from the oven. Its distinctive horseshoe shape also gives it the nickname as “horseshoe pastry” (马蹄酥). With its golden-brown, flaky crust and chewy, dense filling, Hiong Pia strikes a perfect balance of sweet and savoury. Often paired with tea or coffee, this traditional pastry is more than just a snack—it’s a comforting experience and rich in flavour.

“Mass production could compromise the freshness and authentic taste of my Hiong Pia, I still uphold my tradition.”

- Hiong Pia

Process of baking Hiong Pia

STEP 1: PREPARING THE FILLING

Combine maltose syrup and scallion oil in a large pot. Heat the mixture over medium heat while continuously stirring until it thickens to the desired consistency. This forms the rich, sweet filling that is the heart of Hiong Pia.

STEP 2: PREPARING THE DOUGH

The dough consists of two layers, often referred to as the “skins” of the pastry:
Oil-Based Skin (油皮): Made by mixing flour, sugar, oil, and water to create a pliable texture.
Water-Based Skin (水皮): Created by blending flour and oil into a smooth dough.

STEP 3: ASSEMBLING THE PASTRIES

Divide the dough into evenly sized pieces and roll each into a circular shape. Layer the oil-based skin over the water-based skin, kneading the two together by pushing outwards and pulling back until they combine evenly. Place a spoonful of the prepared filling in the center of the dough, then carefully seal it, ensuring the filling is fully enclosed.

Brush the surface of each dough with a mixture of maltose syrup and water. This step not only adds flavor but also acts as an adhesive. Sprinkle sesame seeds generously over the brushed dough, ensuring they stick well to create a golden-brown crust during baking.

STEP 4: BAKING IN CLAY KLIN

Heat the clay kiln by burning coconut husks for approximately 30 minutes, repeat the first step again until the kiln reaches 500°C. Afterward, remove the coconut husks and lightly spray water inside the kiln to lower the temperature to around 200°C. This cooling step is crucial to prepare the kiln’s walls for sticking the dough.

Stick the prepared Hiong Pia dough to the inner walls of the kiln. Reintroduce burnt coconut husks to maintain the heat at the right temperature, baking the pastries for about 15 minutes. Once it turns golden brown, the Hiong Pia is ready to be removed from the kiln. The reason for using coconut husks in baking the pastry is to give additional fragrance to it.

STEP 5: COOLING

Let the freshly baked Hiong Pia cool for 30 minutes. This step allows the pastries to set, enhancing their texture and flavour. Pair it with a cup of coffee for a delightful experience!