Friday, April 11, 2008

Wedding Pia




Ingredients:
Water dough:

100 gm. Plain flour
20 gm. icing sugar
50 gm. shortening
40 gm. water + some red colouring (mix together)

Oily Dough:

80 gm. Plain flour
40 gm. shortening

Filling:

Any paste of your choice : red bean paste / lotus paste

Method:

(1) Mix water dough together till smooth and then rest for 20 mins.
(2) Mix oily together and divide into 8 portions.
(3) Divide water dough into 8 portions.
(4) Wrap oily dough with the water dough. Oily dough inside and outside is the water dough.
(5) Roll out into a tongue / oval shape and roll like a swiss roll. Repear this process another time. Then let it rest for 5 mins.
(6) Roll out the dough into a round shape, wrap up with red bean paste and seal tightly. Place on the table and flatten it using your palm.
(7) Brush top with egg glaze and sprinkle some sesame seeds on top.
(8) Bake at 180C for about 25 mins.

Note: If you want a thinner skin, you can divide into 9 to 10 portions.

23 comments:

Vera said...

OMG Aunty Lucy, this is my dad's favourite as well as mine. We would buy them from a small town restaurant in Selangor in boxes for own consumption. Not many give away these pastry nowadays prior to wedding...prefering the modern cake slices...sigh! I sure hope you would share the recipe of this old-time favourite. We love both the 'tau sar' as well as the 'leen yung'. Would be good to surprise my dad.

Angie said...

Hi aunty yochana
This pia really bring back memory of my childhood. B,cos it is my favourite food which my aunty use to bought it in Malaysia. It is alright to share the recipe? n it make me feel hungry. Thanks

Anonymous said...

Hi Aunty Yochana
Can U share with us the recipe?
Thanks!
susan

Anonymous said...

Hi aunty yochana
This wedding pia looks lovely.
Please share the recipe.
Thanks
Valerie

pat said...

looks lovely...haven't seen these wedding pia before...seems yummy! please do post the recipe! =P

pat

Anonymous said...

I just heard this kind of pia....interesting!
rgds-YooLee

Anonymous said...

aunty, it would be very nice if you have the time to post this recipe. Thanks alot aunty!
Love you lots..
God bless..

Anonymous said...

aunty yochana, can u post this recipe? We are all eagerly waiting.. Hehe.. But it is okay if you dont have the time.. We will understand.. Take care..

Yan said...

Aunty Lucy,
receipe for this please...looks like the type of pia which my Mom and i would love to munch into...
xie xie !!!
cheers,
yan

pat said...

hi aunty...can you please post the recipe for this???

pat said...

hi aunty...one of the steps saids:

"Roll out into a tongue / oval shape and roll like a swiss roll. Repeat this process another time"

can you explain more detaily how to "repeat this process"? like in which direction do i flatten the dough and which way do i have to roll it again?

yochana said...

Hi Pat,

after rolling the first round, turn 180 degrees , the long roll now, roll it long and then roll up into a swiss roll again.
Hope you get it this time.
rgds

pat said...

yep..thx you aunty! By the way, the, is the fillings those used for mooncake?

yochana said...

yes pat,

these fillings are used for mooncakes too.

rgds

Julie said...

Hi aunty

I did the wedding pia this morning.
It was beautiful. The pastry is so light and flaky. Only regret is that my lotus paste is a bit dry. I bought from Kwong Cheong Thye. What should I do? should I add a some oil?
BTW I have been peeping at your web and trying out recipes and the feedback is always good.
Thanks once again for your generousity in sharing recipe.

yochana said...

Hi Julie,

Don't add oil into the paste. Add water and warm it over a stove till the paste is evenly mixed and it will become moist again.

rgds

Yvonne said...

Hi aunty, your wedding pia looks very pretty. I want to try it, but i don't have shortening and i don't know where to buy. Can i use margarine/butter instead? or lard? which one is good. Advise pls.
Thank you

Rgds
Yvonne Wang

yochana said...

Hi Yvonne,

Lard will be very good. Margarine and even cornoil can be used too.

rgds

Yvonne said...

Xie xie aunty, i'll try it. I know your blog from my classmate, Fanny Wijaya. I am amazed by your baking skills. Thank you.

Yvonne

yochana said...

Hi Yvonne and Fanny,

I envy you all...still students and many many more wonderful years. All the best in your studies tho..

rgds

Yvonne said...

Hahaahh aunty we are old and lazy student. I would rather spend my time for mountain climbing while fanny learn cooking and baking.
Anyway...it is time to think about future :)

beatrice said...

Aunty,

I tried this recipe this morning, it turned out well.

I devided the dough to 8 portions, and used slightly more than a table spoon of mung bean paste which I made for angku 2 days ago; I added some onions oil and salt; with a lot of sesame on top of the skin, it was nice.

Thank you for sharing, the skin's was nice; never thought it was so easy.

Regards,
Beatrice

Aunty Yochana said...

Thumbs up Beatrice...

rgds