Skip to main content

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
  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
  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
  13. 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

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

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and