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Water Lily Pastry


For the white dough:

1. all-purpose flour 65g (1/2 cup)

2. lard *10-12g (softened) (1tbsp)

3. granulated sugar 15g (1tbsp)

4. water 30g (2tbsp)

For the red dough:

1. all-purpose flour 65g (1/2 cup)

2. a few drops of red food coloring

3. lard 10~12g (1tbsp)

4. granulated sugar 15g (1tbsp)

5. water 30-32g (2tbsp)

For oil dough:

1. all-purpose flour 120g (1 cup)

2. lard 60g (softened) (4 tbsp)

For desiccated coconut stuffing:

1. desiccated coconut 60g (1/2 cup)

2. unsalted butter 30g (softened) (2 tbsp)

3. powdered sugar 25g (2 tbsp)

4. 1 egg yolk

* lard can be substituted with an equal amount of unsalted butter or vegetable oil (e.g., canola oil, sunflower oil)


  1. Beat softened butter with a whisk, followed by sugar, and then egg yolk gradually.

  2. Add coconuts into the batter, mix well.

  3. Divide into 8 pieces and cool in the refrigerator

  4. Mix all the ingredients of white dough. Cover with plastic paper and let sit in the refrigerator for 20 minutes. Do the same to make the red dough.

  5. Mix all the ingredients of oil dough, divide into 16 pieces. Let sit in the refrigerator.