Kompiang Cake, A Taste of Flores’ Traditional Culinary Heritage

RRI.CO.ID, Jakarta - If you are looking for a snack to enjoy while experiencing a taste of Indonesia’s culinary heritage, kompiang, a traditional pastry from Flores, East Nusa Tenggara, could be an option. Also known as kompiang longa, the snack is typically round or oval, brownish in color, and denser in texture than ordinary bread.

Kompiang originates from the Manggarai Raya area of Flores and has long been a popular local food and souvenir. The traditional snack is also part of the region’s culinary heritage and is sought after by tourists visiting Flores and Labuan Bajo.

The name kompiang longa comes from two elements associated with the snack. In the Manggarai language, longa means sesame, referring to the sesame seeds sprinkled on top of the pastry.

Kompiang is believed to have developed as an adaptation of bread introduced to Flores by the Chinese community. According to historical information cited by Labuan Bajo Tour, the snack began to gain popularity in the town of Ruteng around 1983.

In its original Chinese form, kompiang reportedly had a hole in the center, similar to a doughnut. However, the version widely known today does not have a hole, reflecting variations developed by local kompiang bakers.

The basic ingredients are relatively simple, much like those used to make bread, including wheat flour, sugar, milk, yeast, and other ingredients. The ingredients are mixed and kneaded into dough, which is then left to rise before being shaped into small rounds and topped with sesame seeds.

What sets kompiang apart is its traditional cooking method. Rather than being baked in an oven, the pastry is traditionally cooked over a wood-fired hearth. This gives kompiang its characteristic dry, slightly firm texture and golden-brown color.

Because of its dense texture, kompiang is often enjoyed by dipping it into coffee or warm tea. The snack is well suited for breakfast or an afternoon break, especially when shared with family or friends.