Wife’s Biscuits (Lo Por Paeng)

IMG_1928 Recipe from here


Water dough
100g cake flour
25g icing sugar
25g butter (cubed) or shortening or margarine or lard – I used shortening
40g water

Oil Dough
100g cake flour
45g – 50g shortening or lard
50g Candied winter melon (chopped to bite size)
55g – 60g fine granulated sugar
70g commercialized cooked glutinous rice flour (Koh Fun)
18g shortening
15g roasted white sesame seeds
12g dessicated coconut
120g boiled drinking water (at room temp)

Egg wash

1 yolk + 1 tsp water + pinch of salt

Put all ingredients into a big bowl, mix till well combined.
Divide filling into 12 equal portions.

Water dough:
Rub butter into sieved flour and icing sugar till bread crumb state.
Add in water till a pliable dough is formed.
Cling wrap dough and rest for 30 – 45 minutes.
Divide dough into 12 equal portions.

Oil dough:
Rub shortening into flour till well mixed.
Cling wrap and leave it aside to rest for 30 – 45 minutes.
Divide dough into 12 equal portions.
Flatten a piece of water dough and wrap in the oil dough.
Press and roll out dough into a longish flat piece with a rolling pin.
Roll it up Swiss roll-style.
Turn the dough 90 degrees and then roll it into a longish flat piece.
Roll it up Swiss roll-style again.
Pinch the 2 side edges and shape it into a flat circular shape.
Put a piece of filling in the centre of the dough and wrapped it.
Flatten it and make 2 snips into the dough using a pair of scissors.
Apply egg wash.
Bake in a preheated oven at 200°C for 20–25 minutes or until golden brown.

IMG_1916 IMG_1923 IMG_1924 IMG_1925


1 Comment »

  1. helen kim said

    thanks 4 sharing


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