Description
Lacto-ovo vegetarian
Taiwanese Taro Pastry was invented and created by Master A-Tsang, the father of taro pastry and a key figure in the Da-Jia taro industry in Taiwan. Made with carefully selected premium taro and vegetable oil, Master A-Tsang’s skilled hands transform it into rose petals with distinct layers. These pastries are handmade and freshly baked, making them an essential souvenir to buy when you visit Da-Jia.
Net weight per piece: 50g / 1 piece
Ingredients: Flour, taro paste [taro, white hyacinth beans, sucrose, maltose, white shortening (palm oil), soybean salad oil, maltodextrin, milk powder, thickener (hydroxypropyl distarch phosphate), coconut milk powder (fresh coconut milk, maltodextrin, sodium caseinate), salt, flavor, sugar flavor enhancer (flavor, maltodextrin)], Anchor butter, sugar, water maltose (tapioca starch, water), purple potato lava powder [oxidized starch, vegetable oil powder (glucose syrup, palm oil, sodium caseinate, glyceryl fatty acids, dipotassium phosphate, silicon dioxide, sodium stearoyl lactylate, flavor, mono- and diglycerides of fatty acids, diacetyl tartaric acid esters, β-carotene), acetylated distarch phosphate, potato starch, maltodextrin, microcrystalline α-cellulose, salt, purple sweet potato powder, xanthan gum, vanilla flavor], cocoa powder.
Gift box size: [9 pieces] 30cm X 22cm X 5cm
[12 pieces] 37cm X 24cm X 5cm
Shelf life: 30 days. Please refrigerate in summer. Avoid high temperatures (inside a car) and direct sunlight.
Expiration date: Indicated on the inner packaging (YYYY/MM/DD)
Allergen information: This product contains gluten (wheat), milk, soy, nuts (coconut), and their products. Individuals with allergies or special constitutions should avoid consumption.
Tip for deliciousness: Place in an oven at approximately 170 degrees Celsius for about 3 minutes. After heating, let it cool slightly before eating for a soft, rich, and delicious taste.
Origin: Taiwan