Lù Phò Bẻng/Bánh Hiền Thê (Lo Poh Peng/Wife Pastries)

Water Dough:
-150g All purpose flour
-50g water
-50g oil
-1 tbs wheat starch

*Mix everything together to make a smooth dough, rest 1/2 hour and divide into 12 portions.

Oil Dough:
-50g flour
-oil

*add oil into flour slowly to make a “dough” (about 2-3 tbs of oil). Divide into 12 portions.

Filling:
-100g sugar
-200g water
-75g koh fun
-80g sesame seeds
-50g candied wintermelon (tong dong kwa)
-50g almonds
-2 tsp almond extract (optional)

*Toast sesame seeds and almonds. Cut candied melon into small pieces. Mix everything together, rest for ½ hour and divide into 12 portions.

**Take a portion of the water dough and use it to wrap one portion of the oil dough. Roll, fold and roll to make a flaky crust (like making puff pastry). Then wrap a portion of the filling. Is a spatula to “flatten” the cake. Brush with egg wash, and sprinkle on some sesame seeds on top. Use a knife to cut a little slit to steam out when baking. Bake at 350’F until golden.