Ingredients
Filling
- 75 g glutinous rice flour
- 25 g unsweetened shredded coconut (or desiccated coconut)
- 25 g toasted sesame seeds
- 1 wedge winter melon (yields 150 g puree)
- 36 g water
- 30 g unrefined coconut oil
- 75 g sugar
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground ginger
Water Dough
- 90 g all-purpose flour
- 1 tablespoon powdered sugar
- 1/4 teaspoon salt
- 35 g unsalted butter, softened
- 40 ml ice water
Oil Dough
- 110 g cake flour
- 55 g lard (or shortening)
Topping
- 2 egg yolks
- Toasted sesame seeds (for garnish)
Instructions
- Make the Filling: Place the glutinous rice flour in a cold pan over medium heat. Stir and cook until it turns off-white and emits a nutty aroma, about 5 minutes. Coarsely grind shredded coconut and toasted sesame seeds using a grinder or mortar and pestle. Peel and deseed the winter melon, chop into 1-inch pieces, and puree until smooth. Weigh 150 g of puree and combine with water, coconut oil, sugar, and sea salt in a saucepan. Simmer over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add the coconut and sesame seed mixture plus ground ginger and cook until most liquid evaporates. Reduce to low heat and gradually mix in toasted glutinous rice flour, stirring thoroughly until thick and translucent, 1–2 minutes. Transfer to a bowl, cover with plastic wrap pressed on the surface, and let cool completely. Divide into 8 balls and set aside.
- Make the Water Dough: Sift all-purpose flour, powdered sugar, and salt into a mixer bowl. Add softened butter and ice water, mixing with a spatula until a rough dough forms. Attach dough hook and knead on medium speed for about 10 minutes until smooth and elastic, occasionally stopping to lift dough over hook if needed. The dough should stretch into a thin, semi-transparent sheet. Cover and rest for 10 minutes.
- Make the Oil Dough: Mix cake flour with lard or shortening in a bowl by hand until a uniform dough forms. Knead on a work surface until smooth, then cover and rest for 5 minutes.
- Prepare Pastry Dough: Divide water dough and oil dough each into 8 equal portions. Shape each piece into a ball and cover with plastic wrap. Flatten a water dough ball to about 3¼ inches wide, placing an oil dough ball in the center. Wrap edges of water dough over oil dough and seal the top. Shape into a smooth ball. Repeat with all dough pieces.
- Assemble the Pastries: Preheat oven to 350°F (176°C). Flatten each sealed dough ball into a 5-inch long strip, seam side up, and roll into a jelly roll. Turn 90°, flatten again, and roll into another jelly roll. Cover and rest. Press the roll sides inward to form a flat disc, fold swirled ends into the center, and roll out to a 4-inch diameter. Place a filling ball in the center, then stretch and pinch dough to cover filling completely. Roll into a smooth ball, then flatten gently to about 3¼ inches diameter. Repeat with all dough.
- Prepare for Baking: Line a baking tray with parchment paper. Place pastries at least 1 inch apart. Slice two slits on top of each pastry. Lightly beat egg yolks and brush a thin layer over pastries. Wait 5 minutes and apply a second egg wash layer. Wet your fingertip with water, dip into sesame seeds, and tap on pastry tops for garnish.
- Bake and Cool: Bake in the preheated oven for 15 to 20 minutes until egg wash turns golden and pastries are flaky and cooked through. Remove from oven and cool on a rack for 15 minutes before serving.
- Storage: Once completely cooled, store in an airtight container at room temperature up to 2 days, refrigerate up to 2 weeks, or freeze up to 3 months.
Notes
- Use toasted glutinous rice flour to enhance nuttiness and texture in the filling.
- Ice water is critical in the water dough to ensure a tender, flaky crust.
- Lard or shortening in oil dough creates the flaky, layered texture characteristic of wife’s cake.
- Kneading the water dough until elastic prevents cracking during rolling.
- Press filling balls and dough firmly together to avoid cracking during baking.
- Toasting sesame seeds before grinding and for garnish enhances flavor and aroma.
- Resting doughs allows gluten to relax, improving workability and texture.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Pastry
- Method: Baking
- Cuisine: Chinese
