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If you've ever eaten Kai Zai Paeng before, you'll be familiar with its deep, savoury flavour, often leaving you with a slightly smelly breath
But what's actually in Kai Zai Paeng, and where did it come from?
Despite its name, Kai Zai Paeng ("little chicken biscuit") actually contains no chicken
While there are two styles of Kai Zai Paeng, thin and thick, what ties them together is the distinctive savoury-sweet taste.
This taste is combination of fermented red bean curd (nam yue), garlic, five-spice powder, and sesame seeds, sometimes with maltose or honey. These ingredients create a fragrant, umami-rich aroma that sticks with you after the first bite.
The origins for Kai Zai Paeng aren't exactly clear cut, but its roots go back to Perak
Kai Zai Paeng is a traditional biscuit thought to have been introduced by Chinese immigrants in Perak during the mid-19th century.
According to locals, the original thick version of the biscuit was sold at Pun Chun, a kopitiam in Bidor, Perak. Early travellers would stop there on the way from Kuala Lumpur to Ipoh, taking home the popular treat as a snack or gift.
Kampar later popularised a crispier version, making it thinner and easier to enjoy as a snack. Though slightly different from the Bidor original, Kampar's version is now arguably the more famous one, available even overseas.
The "chicken" name has multiple origin stories. Some say it came from a chick illustration stamped on the original packaging in Canton, while others claim the biscuit's old round shape resembled a baby chicken, or that it was meant to symbolise prosperity.
There are two main versions of Kai Zai Paeng and both are delicious in their own way
Kampar-style (Thin and crisp)
Rolled very thin, lightly sweetened with honey or maltose, baked until golden, and sprinkled with black and white sesame seeds. This version has a delicate crunch and is perfect for snacking in small bites.
Cantonese-style (Thicker and chewy)
Often filled with candied winter melon, sometimes sweetened lard or pork fat (traditional, not halal), and packed with the same flavour base of nam yue, garlic, and five-spice. It's softer, richer, and has more chew, reminiscent of a savoury-sweet mooncake.
