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Classic Cantonese Sweetheart Cake

groups15 servingsspeedHardcountertopsPrep: 10 minsskilletCook: 20 minsscheduleTotal: 30 minsoutdoor_grillBaked
Allergens:warningGlutenwarningDairywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total
01
Active Cooking
00:00:31

Pour 200g of medium wheat flour on the board, make a well, add 60g lard, 10g maltose, and 110ml hot water above 80°C gradually. Knead using the pushing and pulling method with the palm until smooth and delicate. Place in a bowl, cover with a damp cloth, and rest for 10 minutes.

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Watch out

Add water above 80°C gradually. If it is too hot, use a scraper first otherwise the dough will lack elasticity.

Ingredients:medium wheat flour (200 g)Lard (60 g)maltose (10 g)hot water (110 ml)
Tools:cutting boardBowl
02
Active Cooking
00:02:00

Pour 120g medium wheat flour on the board, make a well, add 60g lard. Since there is no water, use the rubbing method with the palm to blend flour and lard thoroughly until it forms a dough. Place in a bowl.

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Watch out

Dry oil pastry needs no water, you must rub firmly with your palm otherwise it will remain loose.

Ingredients:medium wheat flour (120 g)Lard (60 g)
Tools:cutting board
03
Active Cooking
00:02:50

Pour 110ml water, 13g lard, and 30g superfine white sugar into a pan. Bring to a boil over high heat until melted. Turn to low heat, add 80g cooked glutinous rice flour, 15g coconut shreds, 85g diced candied winter melon, and 30g cooked white sesame seeds. Mix well.

local_fire_departmentHigh heat to boil, then low heat
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Watch out

Turn to low heat before adding flour, otherwise it will clump. Candied winter melon is hard, mix evenly otherwise it will pierce the dough.

Ingredients:water (110 ml)Lard (13 g)superfine white sugar (30 g)cooked glutinous rice flour (80 g)coconut shreds (15 g)candied winter melon (85 g)toasted white sesame seeds (30 g)
Tools:wooden spatulapan
04
Preparation
00:03:47

Weigh the cooled filling into portions of about 20g each, round them into about 15 balls, and set aside.

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Watch out

Cool the filling before portioning and rounding, otherwise it will be too sticky to shape.

Ingredients:cooked glutinous rice flour
Tools:kitchen scale
05
Active Cooking
00:04:01

Place the rested water-oil dough on the board and rub it with the palm until its softness matches the dry oil pastry. Dust the board with flour, flatten the edges of the water-oil dough while keeping the center thicker, wrap the dry oil pastry inside, and seal tightly.

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Watch out

The softness of both doughs must match and wrap tightly without gaps, otherwise it will leak oil.

Ingredients:medium wheat flourLard
Tools:cutting board
06
Active Cooking
00:05:01

Press the dough evenly from center to edges with your palm. Use a rolling pin to roll from center outwards on floured board into a rectangle about 1.5 rolling pins long and 1 wide. Roll it up tightly from top to bottom, keeping ends secured and seam facing up.

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Watch out

Roll from center outwards without going over the edge. Dust flour to prevent sticking, and roll tightly.

Ingredients:medium wheat flour
Tools:Rolling pin
07
Active Cooking
00:06:19

Cut the long dough roll into portions of about 35g each, making about 16 pieces. Cover them with a clean cloth to prevent drying.

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Watch out

Cover the cut pieces with a cloth, otherwise the surface will dry out and crack.

Ingredients:medium wheat flour
Tools:kitchen knife
08
Active Cooking
00:06:38

Take a dough piece, seam up, flatten with palm on floured board, edges thin and center thick, about 6-7cm diameter. Wrap a 20g filling ball, seal into a smooth round ball without wrinkles. Press from center outwards with palm, and roll slightly to 7-8cm diameter.

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Watch out

Gather the opening smoothly without wrinkles. Keep diameter between 7-8cm, too big or small will ruin the bake.

Ingredients:medium wheat flour
Tools:Rolling pincutting board
09
Active Cooking
00:07:51
warningStay safe

Be careful with fingers when using sharp kitchen knives, keep stable to avoid cuts.

Use a sharp knife to cut two slashes through each pastry top. Dip a brush in egg wash, wipe excess on the bowl rim to prevent dripping, brush evenly over the surface, and sprinkle with cooked white sesame seeds.

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Watch out

Slash completely through to prevent the filling from bursting the crust. Wipe excess egg wash on bowl rim.

Ingredients:Egg washtoasted white sesame seeds
Tools:kitchen knifebrush
10
Active Cooking
00:08:30
warningStay safe

Wear oven mitts when taking the baking tray out of the hot oven to avoid burns.

Put the pastries into an oven preheated to 200°C and bake for 20 minutes.

local_fire_department200°C
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Watch out

Oven must be preheated to 200°C, bake for 20 minutes until crust is golden and crispy.

Tools:Baking trayOven

groceryAll Ingredients

medium wheat flour320 g
Lard133 g
maltose10 g
hot water110 ml
cooked glutinous rice flour80 g
superfine white sugar30 g
candied winter melon85 g
toasted white sesame seeds30 g
coconut shreds15 g
water110 ml
Egg wash

blenderAll Tools Needed

cutting boardBowlwooden spatulapankitchen scaleRolling pinkitchen knifebrushBaking trayOven