1. Winter melon peeled and seeded
2. Grate and prepare other ingredients
3. Put the pot without oil or water, boil the white soup and add the sugar
4. Put coconut paste in the middle, then put glutinous rice flour and then put in the cooked sesame seeds and stir evenly, put in a bowl and put in the refrigerator for later use
5. Then mix the water skin materials, stir the pastry materials to form a dough and wake up for 30 minutes each
6. Divide the water and oil skin into 18 parts, 30 grams each. The pastry is divided into 18 parts, 25 grams each
7. The shortbread is wrapped in water and oily skin, covered with plastic wrap and wake up for 20 minutes
8. After waking up, take out a dough, roll it into an oval shape and roll it up from top to bottom, and wake up on the lid for 20 minutes
9. Divide the filling into the same size and wrap it up
10. Then press it flat, brush with egg wash and sprinkle with sesame seeds, make three strokes a little longer in the middle and shorter on both sides
11. Then preheat the oven at 160℃ and bake it for 30 minutes.
