- 250 gm candied winter melon strips, chopped
- 60 gm sesame seed, toasted over low fire till golden
- 65 gm caster sugar
- 80 gm glutinous rice flour, cooked over low fire, cool
- 100 ml water, add only enough to form a dough
- 30 ml margarine / butter (soften at room temperature)
Oil Dough
- 120 gm plain flour, sifted
- 100 gm margarine / butter (soften at room temperature)
Water Dough
- 150 gm cake flour, sifted
- 150 gm plain flour
- 30 gm caster sugar
- 15 gm golden syrup / honey
- 100 gm margarine / butter (soften at room temperature)
- 0.25 tsp vanilla essense
- 100 ml water, add only enough to form a dough
- 1 egg beaten
- 1/8 tsp salt
Procedure:
- preheat oven 180*C
- toast sesame seed over low fire ... till golden .. do not burn ... cool
- cook glutinous rice flour over low fire ... do not burn ... cool
- mix filling ingredients ... add water last, gradually, enough to form a dough ... divide into 60 gm portion
- mix oil dough ingredients ... wrap in plastic ... place in fridge for 30 mins ... divide into equal portion for filling
- mix water dough ingredients ... add water last, gradually, enough to form a dough ... set aside for 30 mins ... divide into equal portion for filling
- wrap oil dough in water dough ... roll flat into round pieces
- wrap filling in round dough pieces ... flatten ... brush with egg
- bake on greese cookie sheet ... 180*C ... 20 - 25 minutes
Note:
- using cake flour, makes the dough easy to manage
- lao po bing v.2 tasted different from v.1 using bread flour
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Lao Po Ping Filling Dough    with the filling leaking out of the pastry could be due to the use of cake flour  tasted very nice using cake flour with magarine ... different from the recipe using bread flour with shortening |
