Step 1

Combine finely chopped candied wintermelon, sesame seeds, shredded coconut, cooked glutinous rice flour (koh fun), coconut oil and water together in a bowl. Mix together.

Step 2

Divide the filling into 8 balls, about 28g each.

Step 3

Mix together cake flour, lard and water in a small bowl.

Step 4

Divide into 8 portions about 23g each. Cover and let it rest for 30 minutes at room temperature.

Step 5

In a separate bowl, mix together cake flour and lard.

Step 6

Divide into 8 portions about 16g each. Cover and let rest for 30 minutes at room temperature.

Step 7

Preheat oven to 400°F/204°C. Line a large baking tray with parchment paper.

Step 8

Roll out the Water Dough into a round disc. Place 1 ball of Oil Dough in the centre of the water dough and gather the seams to enclose.

Step 9

Flatten dough into an oval/oblong shape with a rolling pin.

Step 10

Coil up the dough (jelly roll style). Repeat with the remaining dough, cover and let it rest for 20-30 minutes.

Step 11

After resting, rotate the coiled dough 90 degrees, flatten with a rolling pin and coil it up again (jelly roll style) to build up the flaky layers and let it rest for another 20 minutes.

Step 12

Push down the centre of the dough (seam-side up) with one thumb and pinch the two ends up together with the other thumb and forefinger.

Step 13

Flatten the dough with your palm.

Step 14

Roll out the dough with a rolling pin.

Step 15

Place the wintermelon filling in the centre of the dough and gather up the seams to enclose.

Step 16

Gently flatten the dough into a large disc using a rolling pin. Be careful not to puncture the dough.

Step 17

Make 2 parallel slits on the top of the disc.

Step 18

Combine the egg yolk and water to make an egg wash. Lightly brush the tops with egg yolk wash and sprinkle some sesame seeds (optional). Repeat with the remainder.

Step 19

Bake at 400°F/204°C for 20-25 minutes until golden brown and flaky.

Step 20

Remove from oven and cool on a rack.