Wife Cakes (老婆餅)
User Reviews
5
Wife Cakes (老婆餅)
Description
Wife Cakes (老婆餅) feature a distinctive filling that combines candied wintermelon with ground sesame seeds, shredded coconut, and glutinous rice flour to achieve a chewy, mildly sweet interior. The pastry uses two doughs: a water dough made from cake flour, lard, and water, and an oil dough also based on cake flour and lard. These doughs are assembled by encasing the oil dough within the water dough, then rolled and coiled to create delicate layers that yield a flaky and tender texture once baked. The cakes are brushed with an egg wash and optionally garnished with sesame seeds to add subtle nutty notes and an attractive finish.
The combination of chewy filling and layered crisp pastry produces a textural contrast that defines this traditional treat. The use of coconut oil or unsalted butter can subtly shift flavor and richness in the filling or dough. Baking at a relatively high temperature encourages a golden color and flaky crust.
These pastries can be made ahead and kept fresh for a few days, making them suitable for sharing or enjoying over several sittings.
Storing Wife Cakes in an airtight container at room temperature helps maintain their texture and flavor for up to 3 days. Careful handling when rolling and shaping the dough ensures distinct flaky layers in the finished cake.
Ingredients
Filling:
- 120 g wintermelon diced up finely, candied
- 1 tablespoon sesame seeds grounded up or blitz into a powder, roasted white
- 1 tablespoon coconut unsweetened, shredded
- 40 g glutinous rice flour koh fun, cooked
- 5 ml coconut oil or unsalted butter
- 50 g water
Water Dough:
- 100 g cake flour or low-protein flour
- 40 g pork lard or unsalted butter
- 50 ml water
Oil Dough:
- 80 g cake flour
- 60 g pork lard or room temperature coconut oil
Egg Wash:
- 1 beaten egg yolk
- 1 teaspoon water
Garnish:
- white sesame seeds optional, or black sesame seeds, for sprinkling
Instructions
For visual step-by-step instructions, refer to the photos in the post.
Make the filling:
- Combine finely chopped candied wintermelon, sesame seeds, shredded coconut, cooked glutinous rice flour (koh fun), coconut oil and water together in a bowl. Mix together.
- Divide the filling into 8 balls, about 28g each.
Make the Water Dough:
- Mix together cake flour, lard and water in a small bowl.
- Divide into 8 portions about 23g each. Cover and let it rest for 30 minutes at room temperature.
Make the Oil Dough:
- In a separate bowl, mix together cake flour and lard.
- Divide into 8 portions about 16g each. Cover and let rest for 30 minutes at room temperature.
Assemble:
- Preheat oven to 400°F/204°C. Line a large baking tray with parchment paper.
- Roll out the Water Dough into a round disc. Place 1 ball of Oil Dough in the centre of the water dough and gather the seams to enclose.
- Flatten dough into an oval/oblong shape with a rolling pin.
- Coil up the dough (jelly roll style). Repeat with the remaining dough, cover and let it rest for 20-30 minutes.
- After resting, rotate the coiled dough 90 degrees, flatten with a rolling pin and coil it up again (jelly roll style) to build up the flaky layers and let it rest for another 20 minutes.
- Push down the centre of the dough (seam-side up) with one thumb and pinch the two ends up together with the other thumb and forefinger.
- Flatten the dough with your palm.
- Roll out the dough with a rolling pin.
- Place the wintermelon filling in the centre of the dough and gather up the seams to enclose.
- Gently flatten the dough into a large disc using a rolling pin. Be careful not to puncture the dough.
- Make 2 parallel slits on the top of the disc.
- Combine the egg yolk and water to make an egg wash. Lightly brush the tops with egg yolk wash and sprinkle some sesame seeds (optional). Repeat with the remainder.
- Bake at 400°F/204°C for 20-25 minutes until golden brown and flaky.
- Remove from oven and cool on a rack.
Notes
- Store the baked Wife Cakes in an airtight container at room temperature for up to 3 days to maintain freshness.
- Use finely diced candied wintermelon and ground sesame seeds to achieve the characteristic chewy filling texture.
- Rest both water dough and oil dough at room temperature before assembly to improve dough elasticity and layering.
- Apply egg wash evenly before baking and sprinkle sesame seeds for an appealing golden finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 5mg | 0% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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