For 06 people to eat

10 minutes


60 minutes

Cooking time

120 minutes

Proofing or resting


  • 200g Hoa Ngọc Lan Flour
  • 150g Sugar Syrup
  • 15g Egg Yolk
  • 50g Vegetable Oil
  • 3g Colouring Powder (Bamboo Charcoal Powder, Matcha Green Tea, Red Yeast Rice Powder, etc…


  • Spatula
  • Sieve
  • Oven
  • Small Scale
  • Cake Pan
  • Egg Brush

  • Mix the coloring powder with hot water.
  • Use a mixing spoon to make a hole in the center of a bowl. Add the ingredients one by one into the hole. Then, use a spoon to stir gently in a spiral motion from the center to the outside to combine all the ingredients.
  • Mix the ingredients together until they are completely dissolved. Use your hands to knead the dough gently to form a smooth and elastic ball. Then, wrap the dough in plastic wrap and let it rest for 30-40 minutes.
  • Wrap the filling: Use a rolling pin to roll out the dough into a circle. The edges of the dough should be slightly thicker than the middle. Do not roll out the dough too wide. Make sure that the dough is just large enough to wrap about 2/3 of the filling (if the dough is too wide, it will be difficult to wrap around the filling and create a layer of air between the dough and the filling). Place the filling in the center and gently press the dough around the filling. After wrapping the dough around the filling, pinch the edges to seal.
  • Fill the moulds: Use a brush to apply a thin layer of oil around the inner sides of the mould. Place the cake ball into the mold and press lightly to flatten the ball so that the cake comes out nicely and with sharp edges. Place the cake on a baking tray lined with parchment paper.
  • Preheat the oven to 180 degrees C. Bake the cakes for the first time for about 15 minutes, or until they turn white. Remove the cakes from the oven and spray them with water all over. Let the cakes cool for about 5 minutes to let the water evaporate. Then, brush the eggs on the top and sides of the cakes. After that, let bake the cakes for the second time at 180 degrees C for about 15 minutes
  • After baking, let the cakes cool slightly and then transfer them to a wire rack. The baked cakes will have a light yellow color. Let the cakes sit overnight so that they turn a yellower, browner, and shinier color. The patterns on the top of the cakes will also become sharper. Immediately after the cakes cool, place them in a box with a moisture-proof bag.