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Thursday, 11 June 2015

Wife Biscuit 老婆饼

Wife Biscuit - A traditional Cantonese pastry with flaky crust and sweet winter melon fillings. Commonly found in Hong Kong, Singapore and Malaysia. Making this at home is possible with this simplified recipe with step by step tutorial. 

11 June 2015

This is the food that I never missed when I travel to Hong Kong. Trust me, the Yuen Long, Kei Wah and Wing Wah wife biscuit are so good that I can't find any similar one in Singapore. 

Today I finally made it because I wanted to bring back to my hometown to share with my sisters. Tomorrow is her birthday. I'm not making cake for her because I know she would loves this more than any other cakes ;) And, indeed this is a very special present that I bet no one would make this for birthday lol...

Ingredients & Method:

1 Egg Yolk for egg wash

Some Sesame Seeds


120g Candied Winter Melon (blend in a blender to form paste)

1 heap tsp Oil

20g Castor Sugar

40g Cooked Glutinous Rice Flour

50g Water 

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!  

1. In a bowl, add sugar + candied winter melon paste + oil + water.

2. Mix in flour and form a dough. Divide to 8 equal portions.

Water Pastry:

100g Cake Flour

Pinch of Salt

40g Shortening

50g Water

1. In a bowl, mix together salt and flour. Add shortening to flour. Mix and form crumbs with fingers. Add water and form a dough. Divide to 8 equal portions.

Oil Pastry:

80g Cake Flour

60g Shortening

1. In a bowl, mix together all ingredients. Divide to 8 equal portions. If the dough is too soft and sticky, cover with cling wrap and place in the refrigerator to harden. 

To prepare the wife biscuit:

1. Roll out the water pastry (flat and round). Place an oil pastry in the middle. Wrap up and seal.

2. Roll it out long and flat.

3. Roll up.

4. Rotate the dough 90', roll out again (long and flat).

5. Roll up.

6. Hold up 2 sides, seal and roll it round and flat. Place the winter melon filling in the middle. Seal.

7. Sealed side face down. Gently flatten the dough with your palm. Place on a lined baking tray. Repeat for the rest.

8. Egg wash. Slit the top with a knife. Sprinkle with some sesame seeds. 

9. Bake in a preheated oven 180'C for 20 minutes (Traditional Mode). If you like my recipe, click hereLIKE & follow Miki's Food Archives facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

This recipe was adapted from SiuKitchen. If you can understand Cantonese, do watch her video tutorial here:

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