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
  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 [email protected]
    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

Hup Toh Soh (Chinese Walnut Biscuits) ~ CNY 2020 核桃酥

These Hup Toh Soh (Chinese Walnut Biscuits) are without hup toh/walnuts.  I do remember from young that the traditional Hup Toh Soh that I ate those days were quite big, around 4 inches in diameter or because I was small and to me everything looked big!  They were made with lard and were very crunchy but there wasn't any trace of hup toh in them and nobody asked why.   Although these biscuits are without walnuts, they are still crunchy and yummy.  If you are allergic to nuts, this is a recipe for you.  Give this a try for the coming Chinese New Year.
However, if you would like to have a recipe of  Hup Toh Soh with walnuts, do hop in 'here'.





Hup Toh Soh  (Chinese Walnut Biscuits)  ~   CNY 2020  核桃酥

Ingredients
300 gm plain flour                                                                        100 gm caster sugar125 ml vegetable oil (may need a bit more or a bit less)1/8 tsp salt1 tsp baking powder1 tsp sodium bicarbonate1 egg beaten to glazeMethod Sieve flour with the ba…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Carrot Walnut Cake with Spelt Flour ~ 胡萝卜核桃蛋糕

A Very Happy New Year to one and All 
All the Very Best in 2020
This is my first attempt at baking with spelt flour and I was quite skeptical at the beginning for I do not know how the texture of the cake will turn out.  But after reading through the recipe which calls for about half spelt and half self-raising flour, I have more confidence to give it a go.  Spelt is low in gluten and perhaps that's the reason why the recipe calls for only half spelt flour.  The cake turned out swell and the texture was good, soft and moist.



Carrot Walnut Cake with Spelt Flour ~  胡萝卜核桃蛋糕

Ingredients
115 gm wholemeal spelt flour113 gm self-raising flour140 gm soft or dark brown sugar4 large eggs70 gm walnuts, chopped70 gm sultanas, chopped300 gm (about 2 medium size) carrots, gratedZest from 1 orange1 cup vegetable oil1 tsp baking powder1 tsp cinnamona pinch of saltIcing sugar for dusting (optional)Method Line an 8 inch square pan with parchment paper.Sift self-raising flour with baking powder, salt…