Motormouth From Ipoh – Malaysian Food & Travel Blog

A Meat Floss Puff now? Something different from Sin Eng Heong for a change, in case of the legendary “Kaya Kok” (Kaya puff; a type of pastry filled with a smooth, creamy and sweet coconut and egg jam)

To imagine I started this post way early this morning, waking up early and more refreshed than the projected complete devastation of Motormouth’s spirit and soul after a weekend in the Klang Valley.

Today’s a public holiday in Selangor too, hence the whole day of rest. Can’t say I am pleased and fully adapted to the traffic in KL, and the general speedier pace of life.

For someone hailing from good old Ipoh, this is a very, very jarring difference …..

And yup, you read that right. This post took me a good 16 hours to complete. Not that I wrote a whale of a masterpiece. In fact, that is so far from the truth. Do read on for more incoherent nonsense from Motormouth, and the new creation from Sin Eng Heong; hands down one of the top confectionery in all of Ipoh. Frankly, how often do you see Yee Hup, or even Ching Han Guan crowded to the sidewalks?!

Bigger than their two-bites kaya puff, the harder pastry of the meat floss puff had this nice crunch to them, liberally sprinkled with sesame seeds prior to the baking process.

Whenever friends, relatives or even random strangers from the net (no, not stalkers …. no worries) asked about what to buy back when in Ipoh, you can be assured of the same old, same old answers. Pomeloes from Tambun, Heong Peng from Gunung Rapat, white coffee from Ipoh old town (though you don’t really need to, since the 3-in-1 wonders are everywhere in the world now ….) and maybe the adventurous souls will choose to remain adamant to their desire of bringing home the incomparable bean sprouts of Ipoh.

But when push comes to shove, and you’re only left with say, an hour to spare …. would you have :

a) Drive all the way to Tambun near to Sunway City and seek for a pomelo farm and pluck away? (of course, you can buy them from the shops lining the main road of Tambun town)
b) Hop over to Gunung Rapat and pray/hope/wish/sell your soul for a piping hot packet of Heong Peng (literally translated to ‘fragrant biscuits’) fresh from the coconut-broiled contraption (see the picture HERE)
c) Guzzle down the original white coffee from old town of Ipoh in hopes of bragging rights when confronted by friends from the other states. Been there, done that?
d) Crawl your way to Buntong and trespass inside the few mysterious houses growing the bean sprouts in their backyard, just so you can tapau the freshest taugeh possible?!

A surprisingly similar variation of the Ching Han Guan‘s famous meat floss biscuits with lotus paste, Sin Eng Heong combined savoury meat floss with a pleasant tau sar filling, encased in a harder crust.

No doubt you can do all of the above. Though I wonder how many would really appreciate the fact that you bring them a pomelo or two, especially when there are people who are not fans of the citrus fruit.

Usually, I point them to the presentable, tasty and cheap biscuits and confectionery from several names in Ipoh; Yee Hup and Seng Kee for the heong peng, Ching Han Guan for the meat floss biscuits and Sin Eng Heong for their kaya puff.

Just that, aside from kaya puff, Sin Eng Heong happens to bake an entirely impressive range of biscuits and such. There is a type of biscuit mimicking a larger Penang’s Tau Sar Pneah on the outside, but actually contains pandan lotus paste with a salted egg yolk named “Siu Pah Wong”. And as of late, they came out with another ingenious creation; a meat floss puff with tau sar (green bean) filling. Not too bad, though I’ll still vouch for their kaya puff, no matter how long one has to wait, how sweet the filling has become, and the supposedly arrogant attitude present.

People, when every single pastry is made by hand, how can you expect them to deliver 100 puffs at one go without prior reservation? You’ll be lucky to be grabbing 5 or 10 of those gems.

*For the address, contact number and such, please refer to the older post by clicking HERE.