A relative dropped by and brought a plastic bag full of goodies: home made 咸煎饼 xiánjiānbǐng. The ones in the bag all have red bean paste in them; but the red bean paste could be replaced with glutinous rice or five spice powder. This deep-fried pastry, 咸煎饼 xiánjiānbǐng has a Chinese origin but is popular in Southeast Asia as well. Southeast Asia has a big Chinese population; so, I suppose the Chinese here must have introduced and popularized the pastry in their adopted lands. Indonesians, I read call the pastry kue bantal and Vietnamese call it bánh tiêu. We call it here, hum chi peng. One can have hum chi peng for breakfast but today, I'll have the crispy, fragrant pastry for tea!
And if you're wondering how big the population of Chinese is in Southeast Asia, watch this!
More Sunday Feast!
Comments