金箔玫瑰椰汁年糕

金箔玫瑰椰汁年糕 (小)
淨重: 600克(21.2安士)

金箔玫瑰椰汁年糕 (中)
淨重: 1200克(42.3安士)

最佳儲存方法 : 存放於雪櫃 0 – 4 度可保存７天
煮食方法 : 將年糕切片, 在平底鍋內加少量油, 用慢火將年糕煎軟。 搗勻蛋漿, 將已煎軟之年糕沾滿蛋漿後再放入煎鍋, 煎至金黃色即可食用。
*可配白, 紅或桃紅玫瑰酒

Gold Leaf & Rose Petal Coconut Milk Cake (Small)
Net weight: 600g (21.2oz)

Gold Leaf & Rose Petal Coconut Milk Cake (Medium)
Net weight: 1200g (42.3oz)

Best storage: keep in refrigerator ( 0 – 4 ℃ ) can last for 7 days
Cooking Method:
1: Cut Cake into slices.
2: Put a little bit of oil into fring pan, cook the cakes with low heat until soften then remove from pan.
3: Soak the softened cake slices in beaten egg fluid , and fry again.
4: Cook until cake slices turned into golden brown.
* Can serve with white, red or rose wine