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Wife Cake

A traditional Cantonese pastry featuring a flaky, layered crust filled with a chewy, sweet winter melon and coconut filling.

60 minHardServes 8280 cal/serving

ChineseDessertOven and StovetopVegetarianHalal-friendlyDairy-FreeNut-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

Ingredients

  • 1 cup candied winter melon, finely chopped
  • 1/2 cup glutinous rice flour, toasted
  • 1/4 cup sweetened shredded coconut, chopped
  • 2 tbsp white sesame seeds, toasted
  • 1/4 cup granulated sugar
  • 2/3 cup water
  • 1/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 egg, beaten

Instructions

  1. 1

    In a saucepan over medium heat, combine 2/3 cup water, 1/4 cup granulated sugar, and 1/4 cup vegetable oil until sugar dissolves.

  2. 2

    Turn off heat, stir in 1 cup finely chopped candied winter melon, 1/4 cup chopped sweetened shredded coconut, 2 tbsp toasted white sesame seeds, and 1/2 cup toasted glutinous rice flour to form a sticky filling, then cool.

  3. 3

    Mix 2 cups all-purpose flour with remaining oil and water to create pastry dough layers, then wrap filling inside dough balls.

  4. 4

    Flatten stuffed dough into disks, score top slits, and brush with 1 beaten egg.

  5. 5

    Bake at 375F for 20 minutes until golden brown.

Questions

Can I make Wife Cake gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Wife Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Wife Cake?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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