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Lou Por Paeng (Candied Winter-Melon Pastry)

250g candied winter-melon strips (tung kwa), chopped
60g sesame seeds, toasted
65g castor sugar
80g commercialised cooked glutinous rice flour (koh fun)
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

Combine all ingredients in a mixing bowl. Mix well to blend. Divide mixture into 60g for each portion of filling.

Water dough Combine all ingredients together to form a smooth dough. Leave aside to rest for 30 minutes. Divide dough into equal portion pieces.

Oil dough
Rub shortening into flour until well blended. Wrap with cling film wrap and rest in the refrigerator for 30 minutes. Divide dough into equal portions. Put oil dough inside water dough and wrap up. Press and roll out dough into a longish flat piece. Roll up Swiss roll-style, then roll out flat with a small rolling pin into a circular piece. Wrap a piece of filling in the centre. Roll the wrapped dough flat again. Prick the surface lightly with a fork and brush with egg glaze. Sprinkle with a little sesame seeds. Arrange pieces of prepared pastry on a lightly greased baking tray. Bake in a preheated oven at 180°C for 20–25 minutes or until golden brown.

Thanks to Amy Beh
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