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.
Peel and deseed fresh winter melon, chop into chunks, and blend in a food processor into a smooth puree (approx. 600g).
Watch out
Winter melon puree contains high moisture
balance with flour carefully, otherwise the filling will be too soft to wrap
Combine 600g winter melon puree, 300g white sugar, 150g cooked glutinous rice flour, and 150g lard on the worktop. Knead thoroughly by hand until it forms a soft, cohesive filling dough.
Watch out
Ingredients must be kneaded evenly, otherwise sweetness will be uneven and oil may separate during baking.
Wrap winter melon filling inside the pastry dough. Seal the edges, roll into a smooth ball, flatten into a disc (approx. 82.5g each), and place neatly on a baking tray.
Watch out
Seals must be completely tight, otherwise filling will expand and leak during baking.
Wear oven mitts when placing or removing the hot baking tray to prevent severe burns.
Brush egg yolk wash evenly over the dough surface and score diagonal slashes. Bake in a preheated oven at 200°C for 15-20 minutes until golden brown with a crispy cracked crust.
local_fire_departmentMedium-high heat, approx. 15 to 20 minutesWatch out
Watch crust color closely during baking
too high heat will burn the top crust quickly
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