Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------SWEET MILKY PASTE--------------------------
15 g Butter
15 g Sugar
30 g Plain flour
30 g Evaporated milk
7 g Custard powder
1/8 ts Vanilla powder
1 Egg

--------------------------FILLING-------------------------------
150 g Sweet milky paste (see
-above)
150 g Desiccated coconut
25 g Sugar

---------------------DOUGH (INNER LAYER--------------------------
35 g High protein flour
110 g Plain flour
1 ts Lard
1/2 c Water

---------------------DOUGH (OUTER LAYER--------------------------
150 g Plain flour
35 g Lard

--------------------------COATING-------------------------------
1 Beaten egg yolk

To prepare and cook: 1. ea For sweet milky paste, knead butter and
sugar together, then add sifted flour and other ingredients. Steam
mixture over boiling water for approximately 20 minutes until firm.
2. Mix filling ingredients and set aside. 3. Make each dough
separately, kneading their ingredients togeth- er (using water as
necessary to create soft textures). Make small balls (approximately 4
g each) from each dough. 4. Take an outer layer dough ball, slightly
flatten it, and place an inner layer dough ball on top. Roll two
layers together 'into a round shape. Flatten it into a long shape
with a rolling pin. Roll it up towards you, to form a tube shape.
Place tube sideways on work surface, roll it flat and fold it from
left to right in thirds. Flatten it again. 5. Place some filling
paste (approximate 1/3 tsp) on flattened dough. Roll it up into a
ball, then flatten half of the ball lightly. Press a knife into
flattened end to make indented lines forming five "fingers", folding
one or two inwards. On back of "hand", draw a few lines across the
surface. At thick end indent a hole with a chopstick. 6. Brush
completed set of "hands" with egg yolk. Bake in an oven at medium
heat for approximately 12 minutes until golden. (The peach garnish
recipe is not included. It is steamed dough with colouring and
decorative leaves and stem.)

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 28 1992.

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