Easy Cheesy Bak Kwa Pizza Recipe

This Chinese New Year, why not jazz up your Bak Kwa with some melty cheese on crispy wraps? It’s easy to put together and most importantly – super tasty too!

Recipe Card

Prep Time: 15 mins
Cooking Time: 10 mins
Yields 2 x Bak Kwa Pizzas


Wraps x 2
Bak Kwa 100g
Sliced Emmental Cheese
Sliced Brie Cheese
Mayonnaise 2 Tbsp
Condensed Milk 2 Tbsp
Black Sesame seeds 2 tsp
White Sesame seeds 2 tsp
Scallions slivered


  1. Coat the wraps with some butter. We used an oil spray in this case.
  2. Flip over and coat the other side as well

3. Mix condensed milk and mayonnaise together
4. Spread evenly over the wraps, right up to the edge

5. Sprinkle both black and white sesame seeds around the edge.

The sesame seeds adds to the fragrance of the pizza and are visually appealing too!

6. Pre-heat your oven to 180oC
7. Lay on some sliced emmental cheese. Be careful not to cover the sesame seeds.
8. Next, lay on the Bak Kwa. We use coin bak kwa because we like the shape but you may use any other bak kwa.
9. Bake pizza for 8 mins at 180oC

10. Remove pizza from oven and lay on some sliced Brie cheese and slivered scallions (optional)
11. Slice and Serve!


We love this recipe because it is so simple to make plus it looks and tastes so good! You may even prepare the ingredients beforehand and invite your guests to join you in the kitchen to assemble it together!

If you have more leftover bak kwa, why not make some Bak Kwa biscuits too! Happy cooking!

This recipe first appeared as our Instagram feed for #EnjoyItsFromEurope

Related Posts

Notify of

Inline Feedbacks
View all comments

Don’t Miss A Post

iEat Telegram follow us

Knowledge Resource

Classic Recipes
Learn to make classic Singaporean dishes and desserts such as Pandan Chiffon Cake, Kueh Salat, Chendol, Char Siew, Sio Bak and many others!
Prawn Files
Learn about all the prawns in our local wet market!
Sushi Files
Resource about all the sushi fish! Otoro, Chutoro, Akami, Aji, Shirodane……..
Local Fish Files
Resource on local fish found in our wet markets