Skip to main content
logo
Food Advertising by

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


Comments

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

    ReplyDelete
    Replies
    1. Made 8 only, first attempt. But they were good.

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

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

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

    ReplyDelete
  4. Happy New Year!
    These cookies look interesting!

    ReplyDelete
  5. These biscuits look scrumptious! I miss candied winter melon.

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

    ReplyDelete
  7. Hey Sokehah Cheah,

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

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

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

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

    ReplyDelete
    Replies
    1. You're most welcome and thanks for dropping by!

      Delete
  11. 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
  12. 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. 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

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…