These gold nugget-shaped pastries were once presented as gifts during Chinese weddings. The pastry crust is similar to that of Wife Cakes (Loh Por Paeng).
Lotus seed paste
8–9, peeled, washed and cut into quarters
Red ginger slices
White sesame seeds
Medium-gluten flour (zong garn fun)
Low-gluten flour (dai garn fun)
Combine first dough ingredients to form a dough.
Combine second dough ingredients to form a dough.
Roll first dough out on a floured surface until it is large enough to enclose second dough. Place second dough in the middle of first dough and bring sides up to enclose. Roll out combined dough and fold in the sides of the dough. Repeat the process of rolling and folding a few more times. Leave dough in the refrigerator for 1 hour.
Roll chilled dough out into a long cylinder and divide into 30–35 equal pieces. Roll each dough piece out into a thin, round skin.
Place some lotus seed paste, a century egg quarter and a red ginger slice onto each skin and enclose. Press gently to form a nugget. Arrange on a baking tray.
Brush nuggets with beaten egg and sprinkle sesame seeds over.