Lao Po Bing / Wife’s Biscuit
August 12, 2008
YUM YUM!! I have a love for all the traditional Chinese pastries, but never i have i considered making them myself. =X chanced upon this <recipe> at Florence’s blog, and hey! high reviews rating and it calls for koh fun (glutinous rice flour)! recently got a big bag for my snow skin mooncake making and since i have all the ingredients called for on hand, there’s no reason to reject making these yea? 
oh, and i Used the mooncake mould’s plates to do the prints on the pastries.
I’m SUPER DUPER glad that i did these. *grin* it tasted sooooooooooooo good! Check out the nice flaky pastry crust! Many thanks to Florence for the detailed step by step picture instructions and also this yummy recipe! 
This recipe yields 12 pieces, >.< NOT enough! i made another 3 batch immediately after dinner. for my mum to share with her friends. These are most certainly worth the effort! so what are you waiting for? hope on over to Florence’s blog and bake these!
*UPDATES* the flaky skin stays crispy for 2 days in an air tight container.
- .: Baker Lee :.
Subscribe!! 
I could with a yummy couple right now Mandy…pretty please! Cannot imagine you made this beautiful creation! Such a lovely name too…BTW, here’s what I plan to make next
http://manggy.blogspot.com/2008/08/honey-castella.html
hi amanda,
your wife’s biscuits looks very nice. I like your “stamp” on the biscuit too. May i know how does it looks like and where did you get it from?
Actually i tried to baked this too. But mine turned soft the next day, eventhough i store them in air tight container. But they really taste good!
hi amanda, the pastry looks so professionally done. you should consider selling them!
Hi Amanda,
Wow! I like your pastry! So flaky and nicely done! I tried making these on Sat but my pastry not as professionally done as yours.
And I had problem wrapping the fillings into the pastry dough. I wonder what’s wrong. Did you cover the pastry while letting it rest? I didn’t and it turn out to be bit dry when I was shaping it. And mine turn up to be small, i mean, after i flatten it, it shrink back to a small flat circle again after a while. 
Rgds,
Mui Mui
Deeba! Missed you! *grin* thanks for your kind comments. Japanese honey castella cake! Yum YUm! i cant wait to try that out too~
But i heard they belong to those dry tea cake category, issit true?
Hi Jas, i got used the stamp from the mooncake mould i got from Elyn.
yes, i agree they tasted good! but lose their flakyness too fast.
Yuri, *blush* i’m still far from selling my homemade pastries, alot more to learn
Mui, Yes, u need to wrap up the dough when resting, it was stated in florence blog, u missed that step? mine shrinks abit when it is baking.
but overall the shape still stays. try again! i’m sure u will succeed and it is all worth it!
Hi Amanda,
O yes! I didn’t read carefully and missed out this step of wrapping the dough! Haiz, no wonder. I’m gonna try again, since I still have all the ingredients. Hope I will succeed.
Rgds,
Mui Mui
Amanda,
You have beautiful blog there. I am so inspired to bake these after looking at your tempting pix, even though I have come acrossed these before in Florence’s.
I have also just ordered my mooncake plunger from Elyn and would appreciate it if you can tell in more detail how to obtain the imprint on these biscuits with the mooncake plunger.
Thanking you in advance.
Lovely Lao Po Bing, the layers!
Hi,
I love your style of photography, always capture the essence of the object so beautifully. I am a sucker for beautiful pictures.
Your wife’s biscuit is so professionally done – skin looks so flaky and filling moist!I love to bake, but do not do it often, cos I have this huge phobia of putting on weight. I have not eaten wife’s biscuits for years even though it is one of my favourite when I was young.
Keep up the good work!
natasya, thanks for your kind comments, =) oh, regarding the imprints, i simply just use the plates to flatten the dough.
Esther, THanks! =)
Skinnymum, Thanks! yes, i have phobia of gaining weight too, but the joy of baking and trying out recipes is so enjoyable. i cannot resists. so i throw the diet plans out of the window
I found Lao Bo Ping recipe long ago. Thank you so much!
Hi Amanda,
I did this on Sat, although it is very tasty, i didnt achieve the “layers of past
hi amanda,
I did this on sat, although it is very tasty, i didnt achieve the ‘layers of pastry’ like yours. How do you do it? Can share?
Man, I so wish you would start a shop, so I can BUY these from you! LOL they look so so delicious!
Hi Amanda,
Chanced upon your blog thru another website. I really think your lo por peng is SUPERBLY done. Would really like to give it a go but can’t seems to find the recipe anywhere. Any chance you may have the recipe somewhere? I hopped over to Florence’s blog but there’s no such recipe to be found. Would appreciate if you can share the recipe with me.
I love this lo por peng so much that I have been searching for the ultimate one in all of the bakeries I came across. All disappointing… LOL… my dad loves it too. Would love to bake some for him if possible.
Thanks in advance.
Regards,
Kathleen Kiew
I was wondering if you could send over the recipe to me as well… I haven’t been able to find any decent recipes either!
Hi Amanda,
I am new to your website and it’s fabulous. I was wondering if I can get this recipe too. Thanks
Hi Amanda,
I tried to look for this recipe on Florence’s blog but i think it is no longer there anymore. Can you please send me this Low Poh Peng recipe?
Thank you very much.
Regards,
Angelina
hi Amanda, I tried to look for the lau po bing recipe on Florence’s blog but i think it is no longer there. would you be able to send me the recipe?
Thank you very much.
Hi Amanda,
I you pls send me the Lo Po bing’s recipe.
many thanks
hie there , enjoyed reading yr blog very much. Hope you are able to share the recipe as you have the great apportunity in making them, pls do share back . My email jadewan1@gmail.com Thank you and keep up the good work.
Hi Amanda,
Really love reading your blog. I am very interested in trying my hand with this particular pastry and was hoping that you could share the recipe. My email address is samuel.chong@gmail.com . Thanks in advance and hope to see more !