Sweetheart cake

The traditional variant is from Guangdong province, where the filling consists of candied wintermelon. The candied wintermelon mash is then combined with white sesame seeds and glutinous rice flour. Coconut in the form of mash or desiccated shreds and almond paste, as well as vanilla, are also sometimes added. 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, and glazing with egg wash. Due to its rising popularity in Western countries, brought about by immigration, butter is sometimes substituted in place of lard, though this will alter the taste. The level of sweetness is mild, compared to Western sweet pastries. Southeast Asian variations can include spices such as Chinese five spice (五香粉). Although this spice is of Chinese origin, it was not traditionally used in sweetheart cakes. Sweetheart cake may be confused with the husband cake (老公饼 or Lao gong bing), which uses red bean curd and star anise in its filling. ==Legends of origin==

There are many legends that attempt to explain the origins of the sweetheart cake. One tells the tale of a couple that lived a very poor life in imperial China. They loved each other and lived in a small village. Suddenly, a mysterious disease spread and the husband's father became very sick. The couple spent all of their money in order to treat the man's father. The wife sold herself as a slave in exchange for money to buy medicine for her father-in-law. Once the husband learned about what his wife did, he made a cake filled with sweetened wintermelon and almond. He dedicated this pastry to his wife whom he could never forget, and sold it on the street. His cake became so popular that he was able to earn enough money to buy his wife back. ==See also==