Instructions: Place the candied pineapple and papaya and dried figs in the work bowl of a food processor and process until the fruit is chopped. Scrape the fruit into a mixing bowl. Add the glutinous rice flour, sugar, water, sesame seeds and oil and mix until the flour is incorporated.

For the Outer Dough: Sift the bread flour, 1 cup all-purpose flour and 1/4 cup sugar together into a bowl. With a pastry blender or 2 table knives, cut the shortening into the flour until the shortening is the size of small peas. Stir in the water and knead briefly to form a soft dough. Divide the dough in half. Roll each half into a 15-inch cylinder. Cut each cylinder crosswise into 1-inch pieces. Cover the dough with plastic wrap to prevent it from drying out.

For the Inner Dough: Sift the 3/4 cup all-purpose flour and the wheat starch together into a bowl. With a pastry blender or 2 table knives, cut the shortening into the flour until the shortening is the size of small peas. Knead briefly to form a smooth dough. Divide the dough into 30 pieces and cover as described above.

For the Cakes: Preheat the oven to 300 degrees.

Shape the pastries: Flatten a piece of the outer dough into a 3-inch circle. Flatten a piece of inner dough to the same size and place on top of the circle of outer dough. Roll the stacked doughs up into a cylinder and roll the cylinder out with the palms of your hands to 4 inches long. Coil the dough into a round patty, then flatten the patty with your hand or rolling pin to make a 4-inch circle about 1/8-inch thick.

Place 1 heaping tablespoon of the filling in the center. Bring the edges of the dough over the filling to enclose it and pinch the edges together to seal. Place the bun seam-side down on a work surface; using a rolling pin flatten into a 4 inch circle. Place bun onto a parchment- paper lined baking sheet. (You will need two sheets to fit all 30 buns.) With a paring knife, make two 1/2-inch slits in the top of the dough. Brush with the egg yolk. Repeat with the remaining dough and filling.

Bake until golden brown, 25 to 30 minutes. Cool slightly before serving.

This recipe yields 30 cakes.

Yield: 30 cakes

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