Heong Peng

Heong Peng (Fragrant Biscuits)

Heong Peng are flaky, savory-sweet Malaysian pastries filled with a fragrant mixture of roasted wheat flour, sugar, and sesame. This home-kitchen version bakes the biscuits instead of deep-frying, keeping the traditional flavor while being safer and easier to execute.

Prep

45 min

Cook

25 min

Total

70 min

Serves

12 biscuits

Difficulty

Medium

Recipe ingredients

• •250 g (8¾ oz) plain flour (all-purpose)
• •125 g (4½ oz) cold unsalted butter, cubed
• •60 ml (¼ cup) ice water
• •1 pinch salt
• •100 g (3½ oz) plain flour (for filling), toasted until light golden
• •80 g (2¾ oz) palm sugar (or dark brown sugar), finely grated
• •30 g (1 oz) white sesame seeds, toasted
• •1 tsp ground white pepper
• •30 ml (2 tbsp) vegetable oil, for filling, plus extra for brushing
• •2 tbsp white sesame seeds, for topping, raw

Steps

1. 1 Make dough: in a bowl, rub 250 g flour with cold butter until crumbly. Add salt and ice water, mix into a dough, form a disc, wrap and chill for 20 min.
2. 2 Prepare filling: toast 100 g flour in a dry pan over medium heat, stirring constantly, until light golden and nutty (about 5 min). Let cool. Mix with grated palm sugar, 30 g toasted sesame seeds, white pepper, and oil until it forms a crumbly paste. Set aside.
3. 3 Preheat oven to 190°C (375°F). Line a baking sheet with parchment.
4. 4 Divide dough into 12 equal pieces. Roll each into a ball, then flatten into a 10 cm (4 in) circle. Place 1 heaped tablespoon (about 20 g) of filling in the center. Bring edges together to seal, pinch well, then gently flatten into a disc 6 cm (2½ in) wide.
5. 5 Place biscuits seam-side down on baking sheet, leaving space between them. Brush tops lightly with oil, then sprinkle raw sesame seeds on top.
6. 6 Bake for 20–25 min until golden brown and firm. Cool on wire rack. Serve warm or at room temperature.