Hada Pastry (Mongolian Lotus-Leaf Cake)
A signature specialty of Chifeng, Inner Mongolia, featuring paper-thin alternating yellow and white layers with a rich, milky aroma.
Ingredients
flour
200 g
cooked flour
50 g
walnut kernels
15 g
melon seed kernels
10 g
sesame seeds
10 g
candied green and red strips
2.5 g
sugar
75 g
butter
50 g
shortening
50 g
water
to taste
Instructions
1
Step 1
Add butter to the flour and mix into a short pastry dough, then set aside to rest. Separately, combine flour, water, and shortening to form a water-oil dough for the outer skin.
2
Step 2
Mix the cooked flour with shortening, melon seed kernels, walnut kernels, sesame seeds, candied green and red strips, and sugar to form a smooth filling.
3
Step 3
Roll out both the short pastry dough and the water-oil dough into flat rounds. Wrap the short pastry inside the water-oil dough and roll into a larger round disc. Spread the filling over the surface, roll the two ends inward to form a spiral, flatten into a lotus-leaf shape, place in a flat pan, and pan-fry until cooked through.
4
Step 4
Cook over low heat, flipping frequently to prevent burning, until golden yellow. Remove from the pan, cut into 4 pieces, and serve.
