Wife Cakes (Loh Poh Peng)

I love to eat these cakes. I love the coconut and the winter melon candies inside it. The skin of the cake is flaky and inside is chewy. I just love it. Thanks to Lily's Wai Sek Hong for sharing this recipe. I did modified it a little since I love more coconut and winter melon in the cake.



Ingredients:

Water dough

100g cake flour

25g icing sugar

25g butter (soften at room temperature)

40g water

Oil Dough

100g cake flour

50g shortening

Filling

60g Candied winter melon (chopped to bite size)

45g sugar

70g (Koh Fun)

18g shortening

15g roasted white sesame seeds

20g dessicated coconut

120g boiled water

Egg wash
1 yolk + 1 tsp water + pinch of salt

Method:

Filling:

Put all ingredients except winter melon candies into a big bowl and mix well. Then add in the winter melon. If too watery then you can cook it to slightly thicken.

Divide filling into 12 equal portions.

Water dough:

Knead soft butter with flour and icing sugar and then add in water to form a smooth dough.

Wrap dough and rest for 30 minutes.

Oil dough:

Rub shortening into flour to form dough.

Wrap and leave it aside to rest for 30 minutes.

Roll the water dough out and place the oil dough on top. Fold, press and roll out dough.
Fold again and roll out. Roll it up swiss roll-style and divide into 12. Try to form dough into balls. Fatten into a circular shape and place filling in the center.

Wrap it and flatten the cake a little. Preheated oven at 395°F.

Brush egg wash on each cake. Re-brush egg wash again for an even color.

Bake for 20 minutes or until golden brown. Do not over bake as it will be more flaky and crispy.

Tips: I didn't have cake flour so I mixed all purpose flour with cornstarch. I also didn't have koh fun so I used glutinous rice flour and pan fry it on low heat.

Cake flour= 2 tbsp cornstarch+ all purpose flour=1 cup