I recently got to try a Chinese pastry called 老婆饼, also known as sweetheart cake or wife cake. It’s a flaky baked pastry filled with a mixture of candied wintermelon, sesame seeds, coconut shreds, and almond paste. The texture is flaky on the outside, as expected, and slightly chewy on the inside. The coconut flavour is pretty distinct, and it’s pretty much all I could taste for the filling, but I’ll go ahead and believe that there is probably wintermelon in there too.
The whole thing kinda reminds me of hopia, a filipino pastry with the same flaky outside, but usually filled with sweetened bean pastes. My favourite fillings are mungo (mung bean) and ube (purple yam).