[3] The candied wintermelon mash is then combined with white sesame seeds and glutinous rice flour.

[4] Coconut in the form of mash or desiccated shreds and almond paste, as well as vanilla, are also sometimes added.

[5] The paste is encased in Cantonese-style pastry dough; the authentic flavour and flaky texture of the pastry is traditionally produced by using pork lard shortening,[6] and glazing with egg wash.[7] Due to its rising popularity in Western countries, brought about by immigration, butter is sometimes substituted in place of lard,[8] though this will alter the taste.

Once the husband learned about what his wife did, he made a cake filled with sweetened wintermelon and almond.

[citation needed] Another story tells of a dim sum chef's wife creating a pastry with wintermelon paste influenced by a recipe from her mother's family.