Chinese Wife Cake - Lao Po Bing - Butter Joy Kitchen

Name: Wife Cake - Lao Po Bing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 100 gr cake flour; 15 gr butter; 20 gr sugar; 40 ml water; 60 gr cake flour; 38 gr butter (melted); 60 gr glutinous rice flour; 15 gr sesame seeds (roasted); 100 gr water; 50 gr sugar; 20 gr butter; 10 gr desiccated coconut

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Wife Cake, also known as Sweetheart Cake or Lao Po Bing (老婆餅), is a flaky Chinese pastry with a sweet, chewy filling that melts in your mouth. Light, crisp, and just the right amount of sweet, it’s perfect for tea time, gifting, or when you just want a little treat.

Several wife cakes with one sliced on a black stone.

I first fell in love with Wife Cake (Lao Po Bing, also called Sweetheart Cake) while I was living in Taiwan. At first glance, it looks like a simple Hong Kong pastry, but bite into that thin, flaky crust and you’ll find a sweet, chewy filling that’s quietly irresistible.

There’s a lovely story behind this traditional Chinese pastry too. Legend says a devoted wife made and sold these pastries to help support her family while her husband was sick. Her kindness and hard work gave the treat its name, turning it into a little edible symbol of love.

Just like Salted Egg Yolk Pastry, Snow Skin Mooncake, or a traditional Hong Kong Mooncake, this sweetheart cake is part of the long Chinese tradition of turning humble ingredients into something special. And trust me, once you’ve tried it fresh with a cup of tea, you’ll understand why I couldn’t stop bringing a few home every time I passed the bakery.

Why You Will Love This Recipe

Authentic flavor – Inspired by the traditional Hong Kong and Taiwanese version, with that classic sweet filling.
Chewy and flaky – Buttery, crisp pastry layers wrapped around a soft, chewy center.
Easy to make at home – No fancy tools or hard-to-find techniques, just a few simple steps.
Perfect for gifting – Wrap them up in a pretty box for Chinese New Year, Mid-Autumn Festival, or as a thoughtful homemade treat.
Tea-time delight – The mild sweetness pairs beautifully with oolong, jasmine, or even black tea.
Make-ahead friendly – Stays delicious for days, so you can prepare in advance.
A recipe with a story – Share the heartwarming legend of how Wife Cake got its name along with the pastry itself.

Recipe Ingredients

Ingredient Notes

Roasted sesame seeds – Toast white sesame seeds in an oven or on a pan. Also prepare some white sesame seeds for decoration.

Condensed milk – You can use homemade condensed milk or evaporated milk if you prefer unsweetened egg wash.

Be sure to check out the full recipe and ingredient list below

Substitutions & Variations

You can use bread flour instead of cake flour to achieve a more crispy texture. For fillings, you can use ube halaya, red bean, white lotus paste, or mung bean.

How to Make Wife Cake

Step by step photos of making the water dough and oil dough.

STEP 1 – Make the doughs

Water dough: In a bowl, mix flour, sugar, butter, and water until combined, then knead until smooth and elastic (Images 1, 2). Cover with cling wrap and rest 20 minutes.

Oil dough: In a separate bowl, mix flour with melted butter until it forms a soft paste (Images 3, 4). Cover and rest 20 minutes.

Step by step photos of making the chewy filling.

STEP 2 – Cook the filling
In a non-stick pan, combine water, sugar, and butter; heat until the butter melts. Stir in glutinous rice flour (Image 5), then add roasted sesame seeds and desiccated coconut (Image 6). Cook, stirring, until cohesive and slightly sticky, once it turns chewy and pulls from the pan, remove from heat (Image 7). Cool, then divide into 10 equal portions (Image 8).

Step by step photos of preparing the skin for the wife cake.

STEP 3 – Portion & wrap the doughs
Divide both the water dough and oil dough into 10 equal pieces; keep covered to prevent drying (Image 9). Rest 10 minutes. Flatten one water-dough piece, place one oil-dough piece in the center, wrap, and pinch to seal (Images 10, 11). Repeat with the rest and rest again 10 minutes (Image 12).

Step by step photos of making the flaky skin.

STEP 4 – Roll & fold
Working one piece at a time, roll into an oval (Image 13). Roll up from the short end to form a log, rotate 90°, roll out again, and roll up once more (Images 14–16). Repeat with all pieces.

Step by step photos of putting the filling and shaping the dough.

STEP 5 – Shape & fill
Take one log and press both ends toward the center with your thumbs (Image 17). Roll into a round (Image 18). Flip, add one portion of filling to the center, and seal tightly (Images 19, 20).

Step by step photos of shaping and brushing with egg wash.

STEP 6 – Egg wash
Lightly flatten each piece to a palm-size disc (Images 21, 22). Place on a lined baking tray. Mix egg yolk with condensed milk, strain for smoothness, and brush a thin coat on top; let it set slightly, then brush a second thin coat (Image 24).

Step by step photos of decorating the wife cake and baking them.

STEP 7 – Score, top & bake
Score the tops lightly (Image 25), sprinkle with white sesame seeds (Image 26), and bake in a preheated oven at 374°F (190°C) for 15–20 minutes, until golden (Image 27). Cool completely on a rack (Image 28), wrap individually, and enjoy!

Pro Tips

Scale it out: Weigh everything, doughs and filling, so all 10 cakes bake evenly and brown at the same time.
Rest = flakes: Don’t skip the 20-minute rests. They relax gluten so the pastry rolls thin without springing back (hello, flaky layers).
Dust some flour: Keep your pin lightly floured so layers don’t tear.
Gentle hands: When flattening the final disc, press lightly, so the filling stays centered and the layers don’t smear.
Thumb press trick: After standing the log upright (Step 5), pressing both ends toward the center helps create an even, round wrapper with a thicker rim for sealing.
Strain egg wash for smooth coat: Strain the egg yolk + condensed milk and brush two light coats.
Make-ahead win: Filling can be made a day ahead; chilled portions are easier to wrap and shape.
Storage smarts: Once cool, wrap individually. Room temp 1–2 days in an airtight container; for longer, refrigerate and re-crisp briefly in a 300°F (150°C) oven.

How to Serve

Wife Cake is best enjoyed at room temperature, when the pastry is crisp and the filling has that perfect chewy bite. It’s a natural match for tea—pair it with a creamy Oolong Milk Tea, fragrant Rose Milk Tea, or bold Assam Milk Tea for a comforting afternoon treat.

If you prefer something lighter, try it with Butterfly Pea Flower Tea, Lemongrass Tea, or a refreshing Lemon Ginger Drink to balance the pastry’s sweetness.

FAQs about Wife Cake

What is Wife Cake made of?

Traditional Wife Cake has a flaky pastry shell made from two types of dough, water dough and oil dough, wrapped around a sweet, chewy filling made from glutinous rice flour, sugar, and sometimes sesame seeds or coconut.

Why is it called Wife Cake?

According to legend, the name comes from a story about a devoted wife who made and sold these pastries to help support her sick husband. Her dedication gave the pastry its name, turning it into a symbol of love and devotion.

What does Wife Cake taste like?

It has a light, crisp, buttery pastry with a mildly sweet filling. The filling gives a subtle flavor and chewy texture, while sesame seeds or coconut add a gentle nuttiness.

When is Wife Cake usually eaten?

It’s popular year-round in Hong Kong and Taiwan but is especially enjoyed during festivals or as a tea-time snack.

Is Wife Cake the same as Sweetheart Cake?

Yes! Wife Cake, Lao Po Bing (老婆餅), and Sweetheart Cake all refer to the same traditional Chinese pastry. Different names are used in English or Cantonese, but the pastry is the same.

Why is Wife Cake also called Marriage Pie?

Some English translations call it “Marriage Pie” or “Sweetheart Cake” to emphasize the romantic legend behind its name.

A slice of wife cake cut open to reveal the flaky texture and chewy filling.

Storage

Once the Wife Cakes have cooled completely, wrap each one individually to keep the pastry crisp. Store in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 1 week, just reheat in a 300°F (150°C) oven for 5–8 minutes to bring back the flakiness. You can also freeze them for up to 1 month. To serve, thaw at room temperature and warm briefly in the oven before enjoying.