Lily gave me two to try on Edda's birthday and I guess I'm too "thiam jiak" and two was not enough and thus I decided to look into Florence's recipe (she included step-by-step pictures), which was the recipe Lily used. I realized I actually have all the necessary ingredients and thus my hands started to itch again, or my mouth being "thiam jiak". LOL! So, I made it!!
I did some modification because I don't use shortening in my household. I used spreadable butter in the water dough and filling and I used 45g canola oil in the oil dough. This recipe yields 12 small wife cakes.
A closer view. This pastry is supposed to be soft and flaky but I like it crispy and flaky like on the day it was baked. Look at all the crumbs when I cut it open in half, so crispy and flaky! This pastry turns soft the next day so if you like it crispy, finish it on the day it is baked. But, if you like the original soft pastry just keep it til the next day. However, if you like me who couldn't finish all in a day, you get to enjoy both texture. *wink*
I love it! Even though this is the first time I tasted this kind of filling. I think in Malaysia we made the filling differently and also called it a wife cake. Click here to view. Hey, next time I can sprinkle some black and white sesame seeds on top eh. Will certainly make this again. Florence, thank you for sharing this wonderful recipe so that those of us who live overseas will get to make and enjoy this Chinese pastry too! :)
Modified to add recipe, my version (08/09/2009):
100g cake flour
25g icing sugar
25g butter (cubed)
100g cake flour
45g canola oil/ vegetable oil
50g candied winter melon, chopped to bite size
55g castor sugar
70g cooked glutinous rice flour (Koh Fun)
15g roasted white sesame seeds
12g dessicated coconut
120g boiled drinking water (at room temp.)
1 yolk + 1 tsp. water + pinch of salt
1. Put all Filling ingredients into a big bowl, mix until combined. Divide into 12 equal portions.
2. Water Dough: Rub butter into sieved flour and icing sugar till bread crumb state. Add in the water till a pliable dough is formed. Cling wrap dough and rest for 30 minutes. Divide dough into 12 equal portions.
3. Oil Dough: Pour oil into flour and rub into an oily dough. Cling wrap and leave aside to rest for 30 minutes. Divide dough into 12 equal portions.
4. To Assemble: Flatten a piece of water dough and wrap in the oil dough. Press and roll out dough into a longish flar piece with a rolling pin. Roll it up Swiss roll-style. Turn the dough 90 degrees and then roll it into a longish flat piece. Roll it up Swiss roll-style again. Pinch the 2 side edges and shape it into a flat circular shape. Put a piece of filling in the center of the dough and wrapped it. Flatten it and make 2 snips into the dough using a pair of scissors. Apply egg wash.
5. Place on parchment paper lined baking sheet and bake in preheated oven at 400'F for 20-25 minutes or until golden brown.