Wife Cake: Candied Winter Melon Pastry
Wife Cake, also known as Sweetheart Cake, is a Cantonese bakery classic, commonly found in Hong Kong, Singapore and Malaysia. The cake has a flaky crust and a chewy, sweet winter melon filling. Enjoy this traditional cake with tea for the perfect afternoon snack.
4 persons
Malaysia
Ingredients
Based on 4 persons
Filling:
- 250g candied winter melon strips, chopped
- 60g sesame seeds, roasted
- 65g caster sugar
- 80g cooked glutinous rice flour
- 120ml water
- 2 Tbsp oil
Water dough:
- 150g high protein flour, sifted
- 150g plain flour
- 2 Tbsp castor sugar
- 1 Tbsp golden syrup
- 100g shortening
- 1/4 tsp vanilla essence
- 150ml water
Oil dough:
- 120g plain flour, sifted
- 100g shortening
Egg glaze:
- 1 egg mixed with 1/8 tsp salt, lightly beaten
Kitchen tools:
- Cling film wrap
- Rolling pin
- Filling
Combine all ingredients for the filling in a mixing bowl and mix well. Divide the mixture into 60 gram for each portion of filling. - Water dough
Combine all water dough ingredients together to form a smooth dough. Set aside to rest for 30 minutes. Divide the dough into equal portion pieces. - Oil dough
Rub shortening into the flour until well blended. Wrap with cling film wrap and let it rest in the fridge for 30 minutes. - Divide the oil dough into equal portions. Put the oil dough inside the water dough and wrap it up. Press and roll out the dough into a somewhat long flat piece. Roll it up Swiss roll-style, then roll out flat into a circle, using a rolling pin. Wrap a piece of filling in the center. Roll the wrapped dough flat again. Prick the surface lightly with a fork and brush with egg glaze.
- Sprinkle with some sesame seeds. Put pieces of prepared pastry on a lightly greased baking tray. Bake in a preheated oven at 180°C for 20 to 25 minutes or until golden brown.