Wife Cake

A Cantonese flaky pastry with a translucent winter melon and almond paste center, thin-shelled and subtly sweet.

Ingredients

• 700g whole duck
• 400g wonton wrappers
• 1 tbsp grated fresh ginger
• 1 tsp white pepper
• 3 tbsp neutral vegetable oil
• 1 cup carrots, sliced
• a handful of fresh cilantro, chopped
• a generous spoonful of oyster sauce
• 2 cups chicken stock
• 2 tsp doubanjiang (chili bean paste)
• 2 bamboo shoots, chopped
• toasted sesame seeds, for serving

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the jasmine rice and star anise until evenly combined.

3. 3

   In a separate bowl, blend the Shaoxing wine with the pork stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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