Instructions: Pastry - - Sift the wheat atarch into a mixing bowl and pour in the boiling water to stir vigoroursly. Cover with a hot towel for a minute then knead into a dough. - Sift the glutinous rice flour on to a table and make a well in the centre. Put in the sugar, lard, water and the wheat starch dough to knead together. - Divide the dough into half and steam one for 10 minutes. Remove and knead together with the other half till very soft.

Leave aside for further use. Filling - - Steam the preserved egg yolks and cut into 16 cubes, making a total of 32 pieces. Wrap a piece of egg yolk in 1/2 oz of bean puree and shape each into a small ball. To complete - - Roll the smooth dough into a long cylinder and cut into 32 equal portions.

Press each portion into a thin round pastry case to wrap in one portion of marble-shaped red bean puree. Draw in the edges to seal well. Flatten with your palms. - Heat the pan with a little oil. Arrange the cakes to shallow fry until both sides are golden brown.

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