• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Pastry skin
  • 200g butter
  • 40g icing sugar
  • 30g golden syrup
  • 2g salt
  • 1 small egg (26g)
  • 325g plain flour
  • 1/2 tsp baking powder
  • Egg glaze
  • 1 egg
  • 1/4 tsp salt
  • Filling (A)
  • Red bean paste filling, make into small portions of 40g each
  • Filling (B)
  • 200g split green peas (lok tau pean), soaked overnight
  • 150g castor sugar
  • 1/2 tsp salt
  • 2 - 3 tbsp thick coconut milk
  • 5 salted egg yolks, each quartered


  1. Filling: Steam green peas for 30 minutes or until soft. Put hot steamed peas and sugar into a blender. Blend into a fine paste. Put mashed peas, salt and coconut milk in a non-stickpan. Stir with a wooden spoon until mixture is dry and comes away from the side of the pan. Leave aside to cool. Weigh each into 30g portions. Wrap each portion around a quarter piece of salted egg yolk. Wrap each piece of red bean filling (A) around the green pea filling (B). Then wrap dough around the balls of filling.
  2. Pastry skin: Beat (A) with an electric beater for 1 minute. Add in egg and beat for 30 seconds. Sift in flour and baking powder to mix. Remove dough from the mixing bowl and mix by hand into a smooth dough. Divide dough into 50g portions and roll into balls. Roll each between sheets of plastic wrap. Wrap pastry skin with the filling. Shape into a mini dome. Place on a lightly greased baking tray.
  3. Lightly brush with egg glaze and sprinkle surface with some black and white sesame seeds. Bake in preheated oven at 180°C for 20-25 minutes.

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