These delicious little cakes are very special to me and my family. These are one of my favourite childhood treats and I relish the opportunity to make them for you and share a piece of my childhood.
I hand make these from red beans, pastry made from plain flour, water and coconut oil. I combine two different sections of pastry to get the gorgeous layers and purple swirl effect. The red ben filling is sweet and homemade. When you bite into the cake its deliciously crispy on the outside and sweet and smooth on the inside. So yumm!
The round shape of the cake symbolises a whole family coming together around a table like we did every Lunar New Year to eat, laugh, talk, drink tea and eat cakes. Lunar New Year Thousand Layer Cakes are so special to me and my family and I can't wait to share them with you!
Contains: Soybeans and soybean products, Tree nuts and tree nut products other than coconut from the fruit of the palm, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
To reheat: Preheat the oven 180 degree and reheat straight from frozen for about 10 minutes until it crispy and puff. Let it cool down a little bit before serve. If you an air-fry, 180 degree for only around 4-5 minutes.
Ingredients: Red Bean Sugar Salt Olive Oil Water Plain Flour Coconut Oil Purple Potato Powder