Skip to main content
logo
Food Advertising by

Lotus paste chicken floss pastries ~ 莲蓉鸡肉松酥饼


These Lotus paste chicken floss pastries are getting very popular here in Ipoh and some of them are with Pandan Lotus paste.   To me, at Rm2.50 for an approximate 2 inch diameter size pastry, is a bit on the high side, so why not try to DIY it I told myself.  Well, I did and here's what I'm going to share with you today........





I enjoyed the fruits of my labour with a nice cup of hot local coffee.

Recipe  for Lotus chicken floss pastries ~  莲蓉鸡肉


Ingredients
Water dough

  • 100 gm plain flour, sifted
  • 40 gm shortening
  • 10 gm caster sugar
  • 30 to 50 ml water to be added gradually
Oil dough
  • 80 gm plain flour, sifted
  • 60 gm shortening
250 gm lotus paste
Chicken  floss
Sesame seeds
Egg wash - 1 egg  beaten 

Method 
  1. For the water dough, mix the flour, shortening, sugar together, then add in water gradually and knead to form a soft dough.  Cover with cling wrap and let rest for 30 mins.
  2. For the oil dough, mix the flour with shortening and knead till it forms a soft dough.  Cover with cling wrap and let rest for 30 mins.
  3. Divide the water dough into 10 portions of about 18 gm each and roll each portion into a ball.
  4. Divide the oil dough into 10 portions of about 12 gm each and roll each portion into a ball.
  5. Flatten a piece of water dough and wrap it round a ball of oil dough.  Repeat.
  6. Then roll out each ball of dough, lengthwise and then roll it up like a swiss roll.  Flatten the roll of dough and roll it up again.
  7. Flatten each roll, then place some lotus paste and some chicken floss in the centre.  Wrap it up, seal the edges, and place seams down onto a parchment lined baking tray.
  8. Apply egg wash and sprinkle on some sesame seeds.
  9. Bake in a preheated oven @ 180 deg.C for 20 to 25 mins. till golden brown.
  10. Let cool on tray for about 10 mins. before removing them onto a wire rack to cool completely.
  11. Yield :  10 pastries 


Comments

  1. They look so delicious and remind me of Mooncake :-))

    ReplyDelete
    Replies
    1. Yes, nowadays they do have lotus with meat floss filling in mooncakes.

      Delete
  2. Look very delicious! Bookmarked!

    ReplyDelete
  3. Hi, can I substitute shortening with cooking oil instead?

    ReplyDelete
    Replies
    1. I haven't tried but think not advisable to do so.

      Delete
  4. Hi Soke Hah, love this filling and the small portion [only 10 pieces]. Not too tiring to make. May make these for 'Ching Ming'. Thanks for sharing.

    ReplyDelete
    Replies
    1. You're most welcome, Kimmy. Double or triple the recipe if you want to make more.

      Delete
  5. This blog is looking repository of food, we can find every kind of food recipe in this blog. please share more veg recipe because i want to add in our menu list. Chinese and Indian restaurant

    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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…