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.

  6. Divide white dough and red dough into 8 pieces.

  7. Roll the white dough piece to be flat, cover an oil dough piece inside and close the open. Repeat until finish all pieces. Do the same to the red dough.

  8. Roll the dough into a long and flat shape, roll it from the bottom to top. Repeat once. After finishing one piece, do the same to the rest. Do the same to the red dough.

  9. Press the middle of each dough, pull it into the middle. And then roll it to a thin round layer.

  10. Put the red dough in the bottom, following the white dough on top of it, and then roll the stuff in the middle. Close the open and roll it a ball shape.

  11. Cut from the top into 6 petals.

  12. Put in into oven, baking with 170 c/ 340 F for 30 minutes.

Yield: 8 flowers

By: 七食七 Qi's Unique Flavors

Developed by: Brin Xu

Photography: Kacy

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