Hong Kong Wife Cake （老婆餅）recipe
For the original recipe, click here.
Review: I thought that this would taste very differently than the store bought ones, since the traditional one is made with lard and sweeten winter melon (糖冬瓜), but this actually tasted very nice and it’s way healthier than the traditional version.
If you want a recipe review of the filling used with sweeten winter melon (糖冬瓜), stay tuned as I will try to use that in the filling in the near future.
Hong Kong style wife cake (老婆餅) recipe
45 to 1 minutes/hours
Water oil dough (put in the ingredients in order)
Oil dough (put in the ingredients in order):
Fillings (put it in order in the pan):
On top of the wife cake before putting it in the oven:
Only for cooking the filling, as the English subtitles in the original recipe were not included for this part. The video is very clear on the other directions, therefore I didn’t include them in this post anymore.
Use a grater to mash the fresh winter melon. I have used a food processor to mash it and I recommend this method, since it’s a lot faster than using a grater.
Put the fresh winter melon in a small pan and cook if on medium-small fire for approx 3 minutes (the 3 minutes timer should start after it started boiling).
Add sugar, salt and butter, cook it on medium-small fire for approx. 3 minutes. The goal here is to evaporate a bit of the excess water.
Turn off the fire and add the cooked glutinous rice and mix it well.
Cool it off and put it in the fridge for approx 1-2 hours.
Before putting the wife cake in the oven and after making two cuts in the wife cake, spread the egg yolk on the wife cake.
Preheat oven at 180 celsius degrees
Put in the oven for 15-18 minutes
- Do not roll the dough with too much force, it can break easily.
- Use a cooking scale to divide the dough and filling (divide the full weight by 6)
- Rest both the oil and water oil dough for at least 30 minutes before using them.
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