To Prepare the FillingPlace the candied winter melon, caster sugar, cooked glutinous rice flour, lard, white sesame seeds, desiccated coconut and water into a big bowl. Mix until well combined.Divide into 12 portions and set aside.For the Pastry’s Water DoughSift the flour and icing sugar. Rub butter into the mixture until breadcrumb state.Add water into the mixture until the dough is pliable.Wrap the dough with cling wrap and rest for 30 - 45 mins.Divide into 12 portions and set aside.For the Pastry’s Oil DoughRub lard into the cake flour until well combined.Wrap the dough with cling wrap and rest for 30 - 45 mins.Divide into 12 portions and set aside.To Make the BiscuitsPreheat oven at 200°C.Flatten a piece of the water dough and wrap an oil dough.Using a rolling pin, press and roll the dough into a long, flat shape.Roll the dough into a Swiss roll form.Turn the dough vertically and roll it into a long, flat shape.Roll the dough into a Swiss roll form.Compress the 2 side edges to the middle and shape the dough into a flat circle.Place a piece of the fillings to the centre of the dough and wrap it.Flatten the dough and apply egg wash.Bake in oven for 20–25 mins or until golden brown.