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Lao Po Bing / XI bing


Water Dough (Skin):
2 cups plain flour
cup water (room temp)
cup oil

Oil Dough (Inner layer):
1 cups plain flour
cup oil

65gm crystal winter melon candied (冬瓜片)
55gm castor sugar
70gm Koh Fun (commercialised  cooked glutinous rice flour)
18gm margarine
15gm sesame seeds
12gm desiccated coconut
120 boiled water

Put all ingredients into a big bowl, mix till well combined.

1. Mix & knead water dough ingredients together & leave to stand for approx 30 mins.
2. Weight out crystal winter melon paste & roll into balls approx 10g per ball
3. Portion out water dough to approx 32 balls
4. Portion out oil dough to approx 32 balls
5. Press out to a thin layer the water dough portion. Put oil dough portion inside & wrap with water dough portion to a little ball.
6. Flour table top & rolling pin (optional).
7. Roll out in 1 direction the mixed dough ball to flat.
8. Roll back up into like a Swiss roll
9. Flour table top & rolling pin again (optional).
10. Put Swiss roll roll standing top down & press downwards, then roll back out again in 1 direction.
11. Put a portion of  fillings  paste into rolled out dough and wrap paste inside.
     (Note:Dough can be stretched to fit over paste ball.)

12. Shape into a ball & place on paper-lined baking tray.
13. Do the same for the rest of the ingredients
14. Bake at 170oC for 10 15 mins.
15. Brush with beaten egg. Sprinkle with sesame seeds.
16. Bake another 10 mins 15 mins till golden.
17. Cool & store.


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