Weight ±600g each
After a year, Chinese New Year is here. A traditional craft, slowly being replace by modern technology. With a will to continue the tradition, we possess the handmade banana leaf rice cake.
Traditional rice cake not only gives a chewy taste, it also has a full fragrance of a banana leaf. These combinations makes of a unique taste of traditional rice cake. With the heart and tradition passed down from our ancestors, and the time of making these rice cake ( a batch of 20 needs 3 days), we still strongly stand on its limited production and not lose its high quality .
A question that is frequently asked, why do we not sell the rice cakes at the market or supermarket. Let me explain here, how you understand.
This is a traditional rice cake. It is not like any other packaged rice cake which added sugar, stir for a few minutes and put in plastic bag for 1-2hours.
1. All natural ingredients, we use Pulut Susu from Thailand and organic brown sugar.
2. The work and time put in to make it. From sticky rice until a rice cakes will use up around 70 hours.
a. soak rice,8 hours
b. powder the rice,3 hours
c. Compress the rice, 8 hours
d. Knead the rice dough, 4 hours
e. Rest it, 6 hours
f. Prepare 20 banana leaf ,4 hours。
g. Steaming for 12 hours，check on the fire and amount of water every hour.
h. After steaming, wait for 3 hours to naturally cool down before moving it
i. Wait again for more hours before taking out of the mold
j. Wait till the banana leaf to dry out, then 12 hours later to trim off the banana leaf.
🔖 原味年糕 RM22
1. 原料，我们用泰国的pulut susu， 有机黄糖
- Kuching City Mall 玲珑海鲜， 4里半/4th mile My Pharmacy