Flaky Haw Pastries

San Zha Soh Paeng

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

By Chan Chen Hei

Published 2005

  • About

This dim sum has a rich, flaky crust and a thin layer of sweet-sour haw filling. Chinese yam makes this tasty treat good for digestion too.



Haw flakes (san zha) 680 g, crushed
Chinese yam powder (wai shan fun) 130 g
Pine nuts 50 g, ground
Sugar to taste
First and second dough from Wife Cakes 1 recipe each
Eggs 2, beaten
White sesame seeds


  • Prepare filling. Combine haw flakes, Chinese yam powder and ground pine nuts. Add just enough water to cover ingredients then mix well to form a paste. Add sugar to taste.
  • Prepare first and second dough then combine as instructed.
  • Roll dough out on a floured surface into a long cylinder. Divide it into 30–35 equal pieces. Roll each dough piece out into a thin, round skin. Spoon some filling onto each skin and enclose.
  • Flatten pastry slightly and arrange on a baking tray. Brush with egg and sprinkle with sesame seeds.
  • Bake in a preheated oven at 200°C for 8 minutes.