Two-Color Lotus-Shaped Cakes

Name: Two-Color Lotus-Shaped Cakes (Shnang hsi t’sai lien su)
Cuisine: Chinese
Ingredients: 5 tablespoon lard or shortening; 1-½ cup all-purpose flour; 3 tablespoons lard or shortening; 3 tablespoons lard or shortening; 6 tablespoons water; 5 tablespoon lard or shortening; 1 cup cake flour; ½ pound sweet red bean paste; ⅛ teaspoon red Food coloring

Shnang hsi t’sai lien su

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

⅛ teaspoon red Food coloring
½ pound sweet red bean paste

Asia
Taiwan
Cake

Method

On a board, mix inside layer ingredients together. Knead thoroughly until smooth.
Repeat procedure with outside layer ingredients.
After kneading inside and outside layer separately until very smooth, add some red food coloring to make the outside dough layer pink.
Divide the bean paste into 12 small round pieces (this is the filling).