Wednesday, August 13, 2008

Wife's Biscuit/Loh Por Paeng

When i commented on Florence's post of this biscuit, she asked if i was going to make them. I told her that i will certainly try to and i did it. Thank you Florence for sharing this recipe. These biscuits are so delectable and addictive.


Water dough
100g cake flour
25g icing sugar
25g butter (cubed) or shortening or margarine or lard
40g water

Oil Dough
100g cake flour
45g - 50g shortening or lard
50g Candied winter melon (chopped to bite size)
55g - 60g fine granulated sugar
70g commercialized cooked glutinous rice flour (Koh Fun)
18g shortening
15g roasted white sesame seeds
12g dessicated coconut
120g boiled drinking water (at room temp)
Egg wash

1 yolk + 1 tsp water + pinch of salt


Put all ingredients into a big bowl, mix till well combined.
Divide filling into 12 equal portions.
Water dough:
Rub butter into sieved flour and icing sugar till bread crumb state.
Add in water till a pliable dough is formed.
Cling wrap dough and rest for 30 - 45 minutes.
Divide dough into 12 equal portions.

Oil dough:
Rub shortening into flour till well mixed.
Cling wrap and leave it aside to rest for 30 - 45 minutes.
Divide dough into 12 equal portions.
Flatten a piece of water dough and wrap in the oil dough.

Press and roll out dough into a longish flat piece with a rolling pin.
Roll it up Swiss roll-style.
Turn the dough 90 degrees and then roll it into a longish flat piece.
Roll it up Swiss roll-style again.
Pinch the 2 side edges and shape it into a flat circular shape.
Put a piece of filling in the centre of the dough and wrapped it.
Flatten it and make 2 snips into the dough using a pair of scissors.
Apply egg wash.
Bake in a preheated oven at 200°C for 20–25 minutes or until golden brown.



Little Corner of Mine said...

I love this too! Want to make it again but too "pun tua"! Waiting for that one fine day when I'm really motivated. :P

Anonymous said...

Is the dried winter melon currently available at the Asian store? Last week I went to 99 Ranch Market and they said that it is not in season... must wait until Chinese New Year. Is that true? If not, I'll try other stores. Please advise.

Unknown said...


i don't really know cos i did not look for them at the store, i still have stock. These seasonal ingredients are good to buy more to hoard as they keep forever.

Anonymous said...

Hi Lily,

I don't understand the part when you said "pinch the 2 side edges and shape into a flat circular shape" .. can I just roll it into a circular like pau style?

BTW there are 2 types of koh fun available here - in green packing & blue. Which one shd i buy? Pls advise. Tks


Unknown said...


ok, you have rolled long strip of dough like you would roll a carpet.

let the end of roll be on top, put your index finger onto the middle of roll with the two ends of roll on the left and right of index finger. Press down to seal and pinch left end with thumb and right end with middle finger, so that the 2 ends meet and seal tight.

now, flatten the pinched/sealed roll with your palm and this way, the dough will be round when rolled thin.

Camy said...

Hi Lily,
Where it says to set aside the dough to rest, do we rest it at room temperature or in the fridge? Thanks :)

Unknown said...


if you are dealing with dough that has alot of butter, then it needs to rest in the fridge otherwise resting dough is to relax the gluten.

Anonymous said...

i tried this recipe with all purpose flour (using 1 cup - 2 tblspoon + 2 tblspoon of corn starch). and it turned out really hard.

i also used lard instead of shortening for the oil dough.

please advise what could have possibly gone wrong?

Unknown said...


the recipe calls for 100 g of cake flour and if you have used 1 cup all-purpose flour, then the equation is wrong, 1 cup of all purpose flour should be around 125 gm. perhaps this was the problem

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