Flaky Century Egg Pastries

Pei Dan Soh

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

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 200 g
Century eggs 8–9, peeled, washed and cut into quarters
Red ginger slices 30–35
Egg 1, beaten
White sesame seeds

First dough

Soei Pei

Medium-gluten flour (zong garn fun) 600 g
Cooking oil 75 ml
Sugar 75 g
Egg 1
Water 190 ml

Second dough

Yao Sum

Low-gluten flour (dai garn fun) 600 g
Lard 225 g


  • 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.
  • Bake in a preheated oven at 200°C for 8 minutes.