Flaky Lotus Seed Paste and Salted Egg Yolk Pastries

Wong Kam Soh

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Preparation info

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Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

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White lotus seed paste 125 g
Salted egg yolks 15, each cut in half
Egg 1, beaten
White sesame seeds

Flaky puff dough

Medium-gluten flour (zong garn fun) 300 g
Cooking oil 40 ml
Sugar 40 g
Water 115 ml


  • Prepare flaky puff dough. Mix dough ingredients together to form a dough.
  • Roll dough out on a floured surface to 2-mm thick. Use a 6-cm round cutter to cut out 30 rounds.
  • Divide lotus seed paste into 30 equal portions.
  • Place a portion of lotus seed paste and a salted egg yolk half onto each dough circle and enclose filling.
  • Arrange on a baking tray. Brush with beaten egg and sprinkle with sesame seeds.
  • Bake in a preheated oven at 200°C for 7–8 minutes.