Ginger Brown Sugar Coconut Rice Cake
Net weight: 900g
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 put it into the frying pan
(5) Fry until golden brown and serve.
* Can be paired with white , red or rosé rose wine
Dark Brown Sugar Ginger Coconut Milk Cake
Net weight: 900g
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.
