Wife Cakes (Lou Po Beng)—Chinese Flaky Pastry with Winter Melon Filling

Wife Cakes (Lou Po Beng)—Chinese Flaky Pastry with Winter Melon Filling: Wife Cakes, also known as lou po beng in Cantonese, are a popular Chinese pastry with a flaky crust and a sweet, chewy winter melon filling. These cakes are a mix of sweet and slightly savoury, with hints of coconut, ginger, and lemon that give them a rich, nostalgic taste.

Making them at home may take a bit of time, but the result is truly worth it. This recipe breaks down each step in a simple way, so you can enjoy this tasty treat, just like they make it in traditional Chinese bakeries.

Ingredients You’ll Need

For the Filling:

• 100 g glutinous rice flour
• 250 g fresh winter melon (peeled, seeded, and coarsely pureed)
• 25 g sugar
• 80 ml water
• 35 g coconut oil
• 120 g winter melon candy (finely chopped)
• ½ tsp ginger powder
• ½ tsp salt
• 1 tbsp lemon zest
• 2 tsp vanilla extract
• 18 g toasted sesame seeds
• 13 g unsweetened shredded coconut

For the Water Dough:

• 125 g all-purpose flour
• 50 g lard or unsalted butter
• 50 g water

For the Oil Dough:

• 90 g all-purpose flour
• 60 g lard or unsalted butter

To Assemble and Bake:

9 g sesame seeds

1 egg yolk

1 tsp water

Step-by-Step Instructions

Make the Filling

First, toast the glutinous rice flour in a pan on low to medium heat for about 15–20 minutes until it turns slightly brown. Keep stirring so it doesn’t burn.

Now take the winter melon, peel it, remove the seeds, and blend into a rough puree. Add it to a pan with sugar, water, and coconut oil. Cook for 10 minutes until it gets thick but still watery.

Lower the heat and add chopped winter melon candy, ginger powder, salt, lemon zest, vanilla, sesame seeds, and coconut. Mix everything well and cook for 10 more minutes until the liquid disappears.

Mix in the toasted flour slowly and stir everything together until it becomes a thick, sticky paste. Let it cool, then divide the filling into 10 equal balls.

Make the Dough

Water Dough

Mix flour and lard using a cutter or knife until crumbly. Add water and form a dough ball. Let it rest for 15 minutes.

Oil Dough

Do the same with flour and lard, and rest this dough too for 15 minutes.

Combine the Doughs

Roll the water dough into a round disc. Place the oil dough in the centre and seal it completely. Roll it out into a rectangle, then roll it up tightly. Chill it for 30 to 60 minutes.

After chilling, roll it out again into a larger rectangle and roll it up once more. Cut the roll into 10 pieces.

Assemble and Bake

Take one dough piece, press it flat with your palm, and roll into a 4-inch disc. Place a filling ball in the centre and seal it up. Flatten gently into a thick disc.

Place each cake on a baking tray lined with parchment paper. Cut small slits on top to release steam.

Brush with egg wash and bake at 200°C (fan oven) for 20–22 minutes or at 220°C (regular oven) for 25–30 minutes, until golden brown.

Cool on a rack completely before serving. These taste best at room temperature!

Helpful Tips

Use metric weights for the best results. To save time, team up with someone — one can handle the filling while the other prepares the dough. These pastries also freeze well for up to 3 months. Just thaw at room temperature before eating.

Conclusion

Wife Cakes are more than just a dessert — they carry cultural stories and flavours that bring back warm memories. With this easy-to-follow recipe, anyone can recreate these traditional pastries at home. They’re perfect for family gatherings, special festivals, or just when you’re in the mood for something sweet and unique. Whether you’re making them for the first time or reliving old memories, these homemade Wife Cakes are sure to impress.

Recipe source

FAQs