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
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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.
100g Cake Flour
Pinch of Salt
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.
80g Cake Flour
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 here, LIKE & 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: