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Cinta Dapur » Dessert » Wo Pang – sweet kaya pastry

Wo Pang – sweet kaya pastry

My wife had a craving for dessert one evening whilst watching an episdoe of “Anthony Bordain – No Reservations” and we end up cracking our heads on what we can do. So a quick  look into the old trusty food box and we found some leftover kaya.  My wife immediately suggested wo peng. But wait a minute, kaya was only one of the ingredients that we need to make wo peng. So off we went to the local groceries to grab the remaining ingredients to make this happen. Sometimes, I really wonder what lengths we Malaysians will go through for food.

Anyway, Wo Pangs are a typical dessert pastry one would usually find after an 8 course Chinese dinner. It definitely gives the hearty meal a smack down had the previous seven courses not hit the spot. Warm, crispy, fragrant and sweet it is bound to satisfy the deepest sweet tooth cravings.

Dessert Biscuits

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  • Start with bringing your oven up to maximum heat
  • Bring out a sheet of filo pastry (cut in half)
  • Using half your filo pastry, smear some kaya at the short end of the start folding them into rectangular shape as seen in image above
  • Brush a little melted butter to seal the filo pastry
  • Place it on a baking tray and brush more butter on the top
  • Sprinkle a little toasted sesame seeds over.
  • Repeat the same process for the rest of the wo pang you intend to create
  • Stick your wo pangs into the baking tray and turn the heat down to 180° C for 15 minutes or until the filo pastry is brown and crispy
  • Serve with a nice cup of tea or chinese dessert soups.


Notes: Feel free to substitute kaya with an alternative filling such as red bean paste, lotus paste, etc. maybe even strawberry jam. Do let me know how it goes with the strawberry jam though.

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Cinta Dapur is authored by Ivan Cho, who currently works as a Project Manager in the Digital Advertising arena in London. He is also a freelance photographer and a hobbyist food photographer

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