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Wife Biscuit (Lo Por Paeng) 老婆餅


Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.











Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 
    Ingredients

Filling
  • 120 gm candied winter melon, finely chopped
  • 5 ml oil
  • 15 gm caster sugar
  • 40 gm koh fun
  • 50 ml water
Method
  1. Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together.
  2. Add in koh fun and mix to form a paste.  (Add in a bit more water if paste is too dry).
  3. Divide paste into 8 balls.  Set aside.
Oil Dough
  • 80 gm plain flour
  • 60 gm shortening
Method
  1. Sieve the flour into a mixing bowl, cut and rub in the shortening.  Mix till well combined.
  2. Divide dough into 8 portions.  
Water Dough
  • 100 gm plain flour
  • 40 gm shortening
  • 50 ml cold water
Method
  1. Sieve the flour into a mixing bowl, cut and rub in the shortening.  Gradually add in the water, mix till well combined.
  2. Divide dough into 8 portions.
Egg Glaze - 1 whole egg yolk
Sesame seeds

Assembling the biscuit
  1. Roll out a piece of water dough, place a piece of oil dough on it, wrap it up into a ball.
  2. Flatten out the dough and roll up like a swiss roll, longitudinally.
  3. Flatten and roll up again like a swiss roll.  Place a ball of paste and wrap up into a ball.
  4. Roll out and flatten the ball of dough slightly.
  5. Apply egg glaze and cut two slits on the cake.
  6. Sprinkle with some sesame seeds.
  7. Bake in a preheated oven @ 180 deg.C for 15 to 18 mins. till golden brown.
  8. Let cool on wire rack before serving.
  9. Yield :  8 biscuits


Labels:

Comments

  1. ann lowJanuary 5, 2015 at 5:29 PM

    Hi Cheah, Your 老婆饼look so yummy! Anymore left to share?

    ReplyDelete
  2. Sharon D.January 5, 2015 at 5:30 PM

    Wow..one of my favs! I had no idea the filling was this simple. This wife has just been enlightened ..lol ^.^

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 7, 2015 at 11:15 AM

      Ha, ha, Sharon. Go to your kitchen and give it a try!

      Delete
  3. FionJanuary 5, 2015 at 6:06 PM

    I still had some left over koh fun,this recipes jst right on time
    Thanks~~

    ReplyDelete
  4. Medeja- CranberryJamJanuary 6, 2015 at 3:09 AM

    Happy New Year!
    These cookies look interesting!

    ReplyDelete
  5. Angie's RecipesJanuary 6, 2015 at 3:36 AM

    These biscuits look scrumptious! I miss candied winter melon.

    ReplyDelete
  6. Veronica January 6, 2015 at 6:18 AM

    Looks so yummy!

    ReplyDelete
  7. Karen LuvswesavoryJanuary 6, 2015 at 6:19 AM

    Hi Cheah,
    Happy New Year to you too ! These Lo Por Paeng look so yummy ^-^!. Great with a cup of tea !

    ReplyDelete
  8. Yzenith Chinese foodJanuary 9, 2015 at 2:40 AM

    Hey Sokehah Cheah,

    Your 老婆饼 looks awesome, this is should be made by husband.

    ReplyDelete
  9. mui muiJanuary 10, 2015 at 9:03 PM

    Hi Cheah,
    Your LPP looks so flaky and inviting!!
    I am going to make some candied winter melon soon, guess its the right time i read your recipe.
    Thanks for sharing this wonderful recipe,
    Love your clicks very much.
    mui

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 12, 2015 at 3:56 PM

      Thank you, Mui Mui. If I've got some time, I'm going to make this again. I really love it!

      Delete
  10. Katy-MeiJanuary 17, 2015 at 4:43 PM

    Wow... looks very yum! Can't wait to give it a go with my daughter... I must be dreaming!
    I got to try make this 老婆饼 one day! Thanks for sharing.

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 18, 2015 at 11:41 PM

      You're most welcome and thanks for dropping by. Hope to see you here more often!

      Delete
  11. Judy LeungFebruary 10, 2015 at 5:14 AM

    Hi, Cheah, this looks awesome, it's always been on my list of recipes to make. Thank you for sharing.

    ReplyDelete
  12. Katy-MeiApril 28, 2015 at 10:15 AM

    Wow... love this very much, but the sugar... :-(

    Thank you for your visit, Sokehah! You have some yummy food I like very much. Bring back memories...

    ReplyDelete
  13. UnknownFebruary 28, 2016 at 4:56 AM

    Ooohh wow, I've been looking so long for a good recipe and the name of this cake. As since my childhood we love to buy it at the Chinese stores. Thank you very much for the all steps pictures. Is it just plain flour that I can use? Because in the video they wrote cake flour. A little bit confusing for me. I sure would like to try this recipe....

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 28, 2016 at 10:55 PM

      I used plain flour. I too do find it confusing where there are so many references to plain flour, like all-purpose flour, cake flour, low protein flour. Would like to know how you like the recipe after you've tried it.

      Delete
  14. Chandran from SingaporeOctober 27, 2017 at 11:12 AM

    Hi
    Read your recipe but don't know what ko fun is.
    Is there an English name for this? Or can you send me the Chinese?
    Email me at hobo5249@yahoo.com.sg
    Thanks

    ReplyDelete

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