This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Kompyang" – news · newspapers · books · scholar · JSTOR (October 2006) (Learn how and when to remove this template message)
A kompia from Jian'ou in China's Fujian Province
Alternative namesKompyang
Place of originFuzhou, Fujian
Region or stateFujian, Sarawak, Perak, Matsu, Ryukyus
Main ingredientsFlour, lard, onions, salt
Chinese name
Traditional Chinese
Simplified Chinese
Indonesian name
Okinawan name
Okinawan光餅 / コンペン クンペン

Kompia[1] or kompyang (Chinese: 光餅; Minbei: guáng-biǎng; Mindong: guŏng-biāng; Hinghwa: gng-biâⁿ; Minnan: kiâm-kong-piáⁿ [鹹光餅]; Okinawan: 光餅 / コンペン クンぺン konpen kunpen; Malay: kompia / roti kompyang; Indonesian: kompyang / kompia) 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 spelled Foochow or Hokchiu) and Fuqing ancestry (where it is sometimes nicknamed "Foochow bagels").


Kompia was named after Qi Jiguang, who invented it. When Qi Jiguang led his troops into Fujian in 1563, the Japanese pirates, fearing his name, engaged mainly in guerrilla-style battles. Qi Jiguang noticed that the Japanese pirates could always trace where his troops camped because of the smoke that rose up to the sky when the soldiers prepared their meals. He found out the Japanese pirates had no such problem because they brought onigiri with them. So Qi Jiguang invented a kind of bread with a hole in the center so that they could be strung together to be conveniently carried along. Later, to commemorate Qi Jiguang's victory against the pirate raiders, the bread was named after him as guāng-bǐng (or "Guang cake").


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?]

A kompia of Taiwan's Matsu Islands
A kompia of Taiwan's Matsu Islands
An Okinawan kompen
An Okinawan kompen


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.


  1. ^ a b Simon Richmond, et al. Lonely Planet: Discover Malaysia & Singapore. Lonely Planet, 2013. ISBN 9781743216590
  2. ^ "Fuzhou Snacks: Kompia". Archived from the original on 2013-10-14. Retrieved 2013-10-14.
  3. ^ "Sarikei Time Capsule®: Food - Sarikei Kom Pia". 2007-06-30. Retrieved 2013-10-14.