LO POR PENG (SWEETHEART/WIFE CAKE)

Was feeling really creative today! Well my Mum was and she asked me to help with making this Traditional Chinese Recipe. It may not be the same method as everyone else.
 There's a little story behind these cakes and I know that many Chinese orients already know this. (Anyway I went on Wiki and it said:  One tells the tale of a couple that lived a very poor life, in imperial China. They loved each other and lived in a small village. Suddenly, a mysterious disease spread. The husband's father became very sick. The couple spent all of their money in order to treat the man's father, but he was still sick. The wife sold herself as a slave in exchange for money to buy medicine for her father-in-law. Once the husband learned about what his wife did, he made a cake filled with sweetened wintermelon and almond. He dedicated this pastry to his wife, whom he'll never forget and sold it. His cake became so popular that he was able to earn enough money to buy his wife back.) I thought this was a very touching story.
It's actually quite tasty, very sweet!!
Method:
1) The Filling. Add all the ingredients for the filling in a mixing bowl and mix it all up. (beware it can be a little messy and sticky)
2) The Dough. Mix all the ingredients for the Dough in a separate bowl. (Best done with a spoon because it's also quite sticky.)
3) Roll out the mixed dough. Mix up a little bit of vegetable oil and cornflour in a bowl and paint over the rolled out dough
4) Then roll it up into a Swiss-roll effect.
5) Chop up the Swiss-like roll into sections. Then flatten each one.
6) Roll the pressed Swiss-like rolls into a circle-ish shape, put a dollop of filling in and close the dough up with your fingers.
7) Place them in a baking tray. Using scissors cut little x-crosses in the middle of each one for decoration purposes.
8) Paint the Egg Wash over the top on each one, to give it a shiny crispy effect.
9) Bake in a preheated oven at 200°C for 20–25 minutes or until golden brown.

Ingredients
Dough:
100g cake flour
25g icing sugar
25g butter (cubed)
40g water
Filling:
50g candied winter melon, chopped to bite size
55g caster sugar
70g cooked glutinous rice flour (Koh Fun)
18g butter
15g roasted white sesame seeds
12g coconut flakes
120g boiled drinking water (at room temp.)
Egg wash:
1 yolk + 1 tsp. water + pinch of salt
Corn flour and oil wash:
A little vegetable oil
&
Corn flour

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