
A sweetheart cake or wife cake is a traditional Chinese pastry with flaky and thin skin made with winter melon, almond paste, sesame and pork lard, spiced with five spice powder (Chinese spice blend of fennel seed, star anise, licorice root and cloves). Sweetheart cake is the literal translation of Low Paw Bang from Cantonese dialect. There are many classes held in Hong Kong for making sweetheart cakes. The sweetheart cake, though it has such a long history, is still popular among many in Hong Kong and Mainland China. Many people in Hong Kong, as well as professional chefs, bake also "modern" varieties of this cake.
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