A testament to Mr Tay Sr.’s philosophy that the only way to do anything is to do it right, this Hong Kong-style red dates cake is the result of hours of meticulous preparation. Chinese dates are first skinned, pitted, and steamed with raw sugar. The softened dates are then sieved into a smooth paste, which is mixed with tapioca flour and finally steamed again to form a soft, sticky kueh.
Ingredients : Tapioca Flour, Red Date, Sugar, Coconut Cream
ALLERGEN : Tree Nut
Storage : Chilled
Weight of each Red Date Cake is approximately 540g