Ingredients Jump to Instructions ↓

  1. 25g icing sugar

  2. 25g butter (cubed) or shortening or margarine or lard

  3. 40g water Oil Dough

  4. 100g cake flour

  5. 45g - 50g shortening or lard Filling

  6. 50g Candied winter melon (chopped to bite size)

  7. 55g - 60g fine granulated sugar

  8. 70g commercialized cooked glutinous rice flour ( Koh Fun)

  9. 18g shortening

  10. 15g roasted white sesame seeds

  11. 12g dessicated coconut

  12. 120g boiled drinking water (at room temp) Egg wash

  13. 1 yolk

  14. 1 tsp water

Instructions Jump to Ingredients ↑

  1. Filling: Put all ingredients into a big bowl, mix till well combined. Divide filling into 12 equal portions. Pastry: Water dough: Rub butter into sieved flour and icing sugar till bread crumb state. Add in water till a pliable dough is formed. Cling wrap dough and rest for 30 - 45 minutes. Divide dough into 12 equal portions. Oil dough: Rub shortening into flour till well mixed. Cling wrap and leave it aside to rest for 30 - 45 minutes. Divide dough into 12 equal portions. Flatten a piece of water dough and wrap in the oil dough. Press and roll out dough into a longish flat piece with a rolling pin. Roll it up Swiss roll-style. Turn the dough 90 degrees and then roll it into a longish flat piece. Roll it up Swiss roll-style again. Pinch the 2 side edges and shape it into a flat circular shape. Put a piece of filling in the centre of the dough and wrapped it. Flatten it and make 2 snips into the dough using a pair of scissors. Apply egg wash. Bake in a preheated oven at 200°C for 20–25 minutes or until golden brown. Serves


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