The jujube cake is made from Xinjiang's best jujubes, peeled and grinded repeatedly to extract water. Coconut milk cake is mixed between the jujube cakes. The jujube and coconut fragrances are perfectly blended, making it sweet, glutinous and smooth, nourishing and nourishing the skin.
Bird's Nest & Red Dates Coconut Milk Cake
Net weight: 900g (31.7oz)
Best storage method: Store in the refrigerator at 0 – 4 degrees for 14 days
Cooking method:
(1) Slice the rice cake into slices
(2) Add a small amount of oil to the pan
(3) Fry the rice cake over slow heat until soft
(4) Mash the egg mixture evenly, cover the fried rice cake with the egg mixture and put it into the frying pan
(5) Fry until golden brown and serve.
* Can be paired with white , red or rosé rose wine
Bird's Nest & Red Dates Coconut Milk Cake
Net weight: 900g (31.7oz)
Best storage: keep in refrigerator (0 – 4 ℃) can last for 14 days
Cooking Method:
(1) Cut the cake into slices.
(2) Preheat frying pan (preferably non-stick) with cooking oil.
(3) Fry the cakes on low heat until golden brown.
(4) Lightly brush beaten egg fluid on both sides of the cake.
(5) Finish cooking and serving.
* Wine pairing: white, red or rose.
