Recipe Ingredient
- Filling:
- 250g candied winter-melon strips (tung kwa), chopped
- 60g sesame seeds, toasted
- 65g castor sugar
- 80g commercialised cooked glutinous rice flour (koh fun)
- 120ml water
- 2 tbsp oil
- Water dough:
- 150g high protein flour, sifted
- 150g plain flour
- 2 tbsp castor sugar
- 1 tbsp golden syrup
- 100g shortening
- 1/4 tsp vanilla essence
- 150ml water
- Oil dough:
- 120g plain flour, sifted
- 100g shortening
- Egg glaze:
- 1 egg mixed with 1/8 tsp salt, lightly beaten
Instructions
- Filling: Combine all ingredients in a mixing bowl. Mix well to blend.
- Divide mixture into 60g for each portion of filling.
- Pastry: Water dough; Combine all ingredients together to form a smooth dough.
- Leave aside to rest for 30 minutes. Divide dough into equal portion pieces.
- Oil dough: Rub shortening into flour until well blended. Wrap with cling film wrap and rest in the refrigerator for 30 minutes.
- Divide dough into equal portions.
- Put oil dough inside water dough and wrap up. Press and roll out dough into a longish flat piece.
- Roll up Swiss roll-style, then roll out flat with a small rolling pin into a circular piece.
- Wrap a piece of filling in the centre. Roll the wrapped dough flat again. Prick the surface lightly with a fork and brush with egg glaze.
- Sprinkle with a little sesame seeds. Arrange pieces of prepared pastry on a lightly greased baking tray. Bake in a preheated oven at 180°C for 20-25 minutes or until golden brown.
