Another pau which is layered but not as much as the Thousand Layers Cake, this one has only 4 layers of pau and 3 fillings. The color of the filling is so vibrant as it has so many egg yolks and the custard powder bring it to another level. Try making this, it is not as tedious but just as or rather more delicious.
6 egg yolks
1 cup dessicated coconut
7 tbsp sugar
3 tbsp rice flour
3 tbsp custard powder
3/4 cup milk
1 1/2 cups all-purpose flour
1 tsp yeast
1/2 tsp baking powder
2 tbsp sugar
1/4 tsp salt
1/2 cup milk
1 tbsp oil
Mix filling ingredients together in a microwave-safe bowl and cook on high one minute at a time stir well after every minute, until mixture has thickened(it was thickened in 3 minutes in my 900 watts microwave, so if you are having a higher wattage microwave oven, you could use 3/4 power or stop at 2 minutes). Divide into 3 equal portions.
To make the dough:
Knead dough. let dough rise until it is double in bulk.
Divide dough into 4 portions.
Roll out each portion of dough into 7 inch square (Roll the first portion and if it resists, let it rest and roll the second, repeat rolling and resting for all 4 portions)
Spray or grease a 7 inch cake pan with non stick butter spray and line with parchment paper.
Place on piece of rolled portion on the bottom and spread a portion of the filling on top, level filling with an off-set spatula.
Top filling portion with another piece of rolled dough, press down to release trapped air.
Repeat with filling and topping with another piece of rolled dough, ending with a piece of rolled dough on top.
Press wofberries/goiji/kee chee on top in a pattern.
Brush top of dough with oil to prevent drying out.
Let it rest for 30 - 45 minutes and in the meantime, bring the water in a steamer to the boil.
When dough has rested and risen, put into steamer and steam on high heat for 35 minutes until a skewer comes out clean when pricked into the middle of cake.
Let cake cool before cutting into bite-size portions and serve warm.