Just One Food - Winter Melon Wife Cake (from Hong Kong)

I absolutely love this traditional Hong Kong delicacy they call "Wife or Sweetheart cake" or "Lo Por Paeng". There are many different versions/stories on the origins of these Wife cakes if you google it.

This Wife cake is made up of a thin crust of flaky pastry with a candied winter melon filling.  I'm not sure what else goes into the making of this filling but may contain white sesame seeds, almond paste, glutinous rice flour, desiccated coconut and/or vanilla.

You can find these sold by some biscuit shops locally, some of which I've tried but they aren't quite as delicious as the ones from Hong Kong.  These soft and flaky pastries are very popular in Hong Kong.

I first ate these Hong Kong ones when my previous employer brought them back for his staff during his business trips to Hong Kong.  I ate them many times and recall that they had very flaky crusts so much so that the pastry would crumble in your hands as soon as you lift them up.

I thought they were very good then until I was introduced to the ones made by Kee Wah Bakery (also from Hong Kong).  They were even better! ^o^

Of course, they're very good....was there any doubt since they've been churning out these goodies since 1938! O_o

The sweetened winter melon paste was absolutely gorgeous...not too sweet, just nice....so, so delectable! ^o^

My neighbour's son would gift them to me when he returns to Malaysia for holidays (via Hong Kong enroute to visit his wife's parents)...and he has bought them twice for me thus far.  They have a very short shelf life (about 4 days) since they're freshly baked without preservatives.

There are 8 pieces in one box....and since I wasn't able to finish them (before expiry date), I had to give some away.

Even then I still couldn't finish them in time (as I limit myself to eating only one a day) and that was when I noticed some instructions on the bottom of the box.  I may not read Chinese but I certainly knew what I could do with it.  So, I stashed the last two pastries in the fridge.

And proceeded to reheat them (the next day) as per instructions.  I didn't put it in the oven to bake at 180°C but just put it in my toaster oven to reheat for about 5 minutes.

Guess what?  They turned out even better.  The flaky pastry, through the reheating process, came out all crisped up and smelling even more fragrant.  Now that I know it can be stored (for an extended period of time) in the fridge and reheated without the taste being compromised, the next time I was gifted these, I wasn't about to share....wuahahahaha! :D

I find that this candied winter melon paste isn't very sweet, compared to some of the ones I've eaten before, and that's why I like it so much.  I usually try to stay away from sweet stuff...but this one, I'll make an exception...it's that good! ^.^

If you happen to visit Hong Kong (for pleasure or business) and you want to bring home some 'souvenirs' for family, friends or colleagues, you may want to consider this.  I think it'll be a good choice...and they will surely thank you (I know I would) for giving them a delicious 'souvenir' that they can eat....rather than one of those crappy keychains...wakakakaka! ;D