The bigger kompia shown in the picture is the sweet version of kompia ~ it's bigger, light & fluffy. The smaller kompia in the picture is the salty version of kompia ~ Smaller and harder. There's a hole in the centre of this pastry. It's nice to eat when served hot but hard when the pastry is cold. The pastry can be stuffed with meat/char siew and other ingredients as well. And it can be soaked in gravy as well to give a better taste.
There's many different ways to eat these kompia. Some prefer it dry, some like it wet or soaked with gravy, some want it to be crispy or stuffed with ingredients.. It all depends on individuals.
These kompia is widely available in towns or cities with Foochow communities, eg. Sibu and Sarikei town in Sarawak and Sitiawan in Peninsular Malaysia. However, nowadays, kompia is available in other town in Sarawak as well due to influx of Foochow communities to those areas.
Some facts about Kompia (I get this piece of info from CooknEngr, my fellow foochow friend) ~ Kompia 光餅, a Foochow special was invented by a general "Chee Sheek Kuong" back in the Ming dynasty. The hole in the center is for the convenience of running a string through so that the warrior can hang a roll of Kompias on their neck. Fighting and taking a Kompia break at the same time.