Fresh coconut milk is added with ancient brown sugar. The cake is as yellow as jade, sweet and soft.
Brown Sugar Coconut Milk Rice Cake
(Small) Net weight: 600g (21.2oz)
(Medium) Net weight: 1200g (42.3oz)
Best storage method: Store in the refrigerator at 0 – 4 degrees for 30 days or in the refrigerator at 0 degrees or below for one year
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 then put it into the frying pan
(5) Fry until golden brown and serve.
* Can be paired with white , red or rosé rose wine
Brown Sugar Coconut Milk Rice Cake
(Small) Net weight: 600g (21.2oz)
(Medium) Net weight: 1200g (42.3oz)
Best storage: keep in refrigerator (0 – 4 ℃) can last for 60 days or keep in freezer (Below 0℃) can last for 1 year.
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.
