Chinese Wife Cake Lo Paw Bang Food

CHINESE WIFE CAKE (LO PAW BANG)

Steps:

• Preheat oven at 180°C.
• Mix filling ingredients. Divide into 60g portions.
• Mix water dough ingredients. Set aside for 1/2 hour. Divide into as many pieces as there are filling portions.
• Mix flour and shortening. Place in plastic wrap and place in fridge for 1/2 hour. Divide into portions also.
• Wrap oil dough in water dough. Roll flat into round pieces.
• Place filling in dough and flatten. Brush egg glaze.
• Place cakes on greased cookie sheet and bake at 180C for 20-25 minutes.

VIETNAMESE HUSBAND AND WIFE CAKE (BANH PHU THE)

Steps:

• Mix water, flour, sugar and shredded coconut, heat on low flame and stir for about 10 minutes.
• Cook mung bean until tender, may take up to 1 hour on stove top. Drain then put back on stove.
• Pour in sugar syrup and oil.
• When most of the liquid has evaporate, add extract and remove from heat.
• Put a thin layer of dough in small individual molds or cupcake tins.
• Layer a small spoon of stuffing on top and top with another layer of dough.
• Place them in steamer for about 20 minutes or until the dough is transparent.
• Remove from molds, let cool and serve with green tea.

CHINESE WEDDING CAKE

Steps:

• After you have baked your cake in a 9x13 pan, allow it to cool.
• Then take a large bowl and combine your milk, pudding mix, and cream cheese.
• Cover the pudding mixture and place it in the refrigerator to allow it to chill and thicken.
• After the pudding mix has thickened, spread it over the baked cake.
• Then take your drained pineapple, and spread it over the pudding mixture.
• Next you will take your cool whip and spread it evenly over the pineapple.
• To finish, sprinkle a desired amount of coconut over the top, and then place the 12 maraschino cherries in rows of three across the cake.
• Cover your cake, and place it in the refrigerator over night.
• Serve and enjoy!