They are most commonly prepared during Chinese New Year, and consumed in Cantonese-speaking regions and communities, including Hong Kong and Malaysia.

[2] There are quite a number of unofficial English names associated with this dish: The pastry wrap is first made of glutinous rice dough.

[3] The savory version is generally called haam gok zai (simplified Chinese: 咸角仔; traditional Chinese: 鹹角仔; pinyin: xián jiǎo zǐ; Jyutping: haam4 gok3 zai2).

[4] The sweet version is generally called tim gok zai (Chinese: 甜角仔; pinyin: tián jiǎo zǐ; Jyutping: tim4 gok3 zai2).

The standard filling comprises grounded peanuts, white sesame seeds, and desiccated (dried) coconut crumbs mixed with sugar.