Let's have a moment of silence for all the stale kompia-s that have been thrown into the bins.
Every single time I go back to Sibu, I would buy dozens of these tiny gems and bring back to Kuala Lumpur, and freeze them; and leave those that I want to consume in the near future in the fridge.
 |
| How to Warm Up Kompia |
Now, if you say, warmed up kompia will never taste the same as the immediate store-bought.
You are absolutely wrong.
 |
| How to Warm Up Kompia |
Take out a shallow baking pan and some baking paper.
 |
| How to Warm Up Kompia |
Tear up a generous size of baking paper; it should be bigger than the pan itself.
 |
| How to Warm Up Kompia |
Scrunch up the baking paper and let it be completely wetted by the running water from the tap.
 |
| How to Warm Up Kompia |
Scrunch it up again to wring out the excess water, and straighten up the baking paper.
 |
| How to Warm Up Kompia |
Place the baking paper on the tray, and arrange the kompia top side down.
 |
| How to Warm Up Kompia |
Gather the ends of the paper neatly and flip it over.
 |
| How to Warm Up Kompia |
Make sure the ends are neatly tucked in, as this is crucial to form a proper environment to create steam when placed in the oven.
Bake for 20 minutes at 160 degree Celsius at un-preheated oven.
 |
| How to Warm Up Kompia |
There you go, the finished product out of the oven.
 |
| How to Warm Up Kompia |
They are as fresh as store-bought, no stale after taste and sort. Soft, fluffy and a bit chewy.
(Unless you store your kompia in the fridge with some heady aroma foodstuff, then it's a different story.)
 |
| How to Warm Up Kompia |
Enjoy :)
2 comments:
Great tip! I best this works for other baked goods too.
Interesting. Gotta try this soonest. Always nice, hot from the oven after reheating but once cooled, they became as hard as a rock. Hope this will do the trick.
Post a Comment