Wife Cakes

Loh Por Paeng

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

The filling for these pastries used to be rich with lard, but today, olive oil and sugared melon strips are used instead.


Eggs 1, beaten
White sesame seeds


Fried rice flour (gou fun) 600 g
Sugar 600 g
Olive oil 75 ml
Desiccated coconut 150 g
Sugared winter melon strips 300 g, chopped
Peanuts (groundnuts) 115 g, roasted and ground
Olive seeds (larm yarn) 150 g, roasted and coarsely ground
Water 600 ml

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 filling ingredients to form a paste. Set aside.
  • Mix first dough ingredients to form a dough.
  • Mix 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 up the sides to enclose. Roll out combined dough and fold in the sides then roll out again. Repeat the process of folding and rolling out the dough a few more times. Leave dough in the refrigerator for 1 hour.
  • Roll dough out into a long cylinder and divide into 35 equal pieces. Roll each dough piece into a thin, round skin. Spoon some filling onto each skin and enclose.
  • Flatten pastry slightly and arrange on a baking tray. Brush with beaten egg and sprinkle with sesame seeds.
  • Bake in a preheated oven at 200°C for 8 minutes.