Tangkak Buy: Chop Hua Bee (和美饼家) Big Salty Tau Sar Peah

Rick
Jun 6
2 min read

Chop Hua Bee (和美饼家) is a popular traditional bakery well-known among Malaysians for its tau sar peah (mung bean biscuits), especially in big-size version that is seldom seen elsewhere. The bakery is located along Jalan Solok in Tangkak Town and just few units from the well-known Restoran Kuang Fei / Tangkak Beef.

Aside from tau sar peah, there are kaya puffs, heong peah (香饼), wife biscuit (老婆饼) and some other self-made traditional pastries. There are local products from other towns too, including Seremban, Ipoh, etc. Co-existing within the traditional bakery is Nikko Bakery, which makes contemporary / international pastries such as Japan chiffon cake, Japan butter & milk cake, raisin buns, French palmier, Danish cookies, financier, etc.

The big-size tau sar peah (大豆沙饼) is very popular and will need to queue for it even on weekdays. The mung bean biscuit, sold in boxes of 5 or 10 pieces, has crispy and flaky crust with a savoury mung bean filling that is soft and not too sweet nor salty. The biscuit is nicely-baked with smooth crust and no over-dried filling. The bigger-size biscuit has more soft filling to crispy crust ratio and gives a more satisfying mouthfeel. The crust will stay crispy when consumed within 2 days.

Chop Hua Bee (和美饼家): Big-size tau sar peah

The Japan Chiffon Cake (日式鸡蛋糕), baked by Nikko Bakery and sold in boxes of 5 pieces each, is very soft and fluffy with a nice eggy aroma. The cake is mildly sweet with a slight savoury note due to the use of sea salt and tartar cream as two of its ingredients. It is a delicious cake for afternoon coffee. The chiffon cake can be stored for 3 days when kept refrigerated.

Chop Hua Bee's Biskut Heung Piah (香饼) is sold in short tubes of 5 pieces each. The round biscuit has soft, crumbly crust and low sweetness. The biscuit is small in size and a nice snack to go with unsweetened coffee.