[Nan Jujube Walnut Cake]-Deep and rich traditional good taste 300g

US$ 33.44
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Product Details

How it's made
Handmade
Where it's made
Taiwan
Stock
Down to the last 2
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Listing summary
Strictly selected fresh top walnuts, German wheatgrass and Chishang organic glutinous rice slowly boiled natural malt, and slow-heat charcoal-roasted dried longan from Dongshan in Tainan; century-old stove, century-old longan tree, and six days and five nights The ancient methods and perseverance passed down from generation to generation can make this deep a

Food Information

Volume
300g x 1
Allergens
No
Storage method
Avoid direct sunlight
Best before
60 day(s) after the manufacturing date

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[Nan Jujube Walnut Cake]-Deep and rich traditional good taste 300g

Product Description

Strictly selected fresh top walnuts, German wheatgrass and Chishang organic glutinous rice slowly boiled natural malt, and slow-fire charcoal roasted dried longan from Dongshan in Tainan; century-old stove, century-old longan tree, and six days and five nights The ancient methods and perseverance passed down from generation to generation can only achieve this deep and rich tradition. When the ingredients are freshest, we slowly roast them in a small pot and a slow fire. In order to highlight the various flavors of the ingredients while retaining the delicate and elastic taste, we must keep stirring during the process; the chef insists on making by hand to directly feel the ingredients The slightest change is labor-intensive and time-consuming. Because of such beautiful ingredients, we need to treat them carefully. Ingredients: Jujube puree, bean paste, walnuts, ancient natural maltose, Dongshan charcoal roast, grape seed oil longan, Taiwan sweet potato powder, natural sea salt Shelf life: two months Weight: 300g (This product does not contain preservatives, please consume as soon as possible after opening) 【Ancient Natural Malt Paste】 The ancient natural malt is made from Chihshang organic glutinous rice and German organic wheatgrass. It is made by time-consuming saccharification at a temperature of 40-60°C. The traditional maltose production method is that the wheat must first germinate for 7 days and then squeeze the juice, then mix the wheat juice with the steamed glutinous rice and heat it for 4 hours, and finally filter out the glutinous rice residue and heat and concentrate to obtain the ancient maltose. The principle is to use the starch decomposing enzyme produced during wheat germination to convert the large molecular starch of glutinous rice into small molecular maltose, which is only about 40% sweeter than sucrose. 【Dongshan Charcoal Baked Longan】 Place of Origin: Dongshan, Tainan Longan is a tall evergreen tree. The longan planting area in Taiwan is concentrated in Chiayi and Tainan, and Dongshan longan is the most famous. Dongshan grows longan in an area of about 1,000 hectares, and the average annual output of fresh longan is about 10,000 metric tons. More than half of it is used for baking dried longan, which is the base for producing dried longan in Taiwan. Nanxi Village is a remote village in Dongshan District. At present, there are more than 400 households. Because it is not easy to make a living in the mountainous area, a large number of people have migrated. Most of the population left in the village is middle-aged and elderly. Planting longan is the most important economic crop and source of income. Due to the short delivery period of longan, dried longan can be preserved for a long time, so Dongshan still has more than 400 traditional earth kilns for baking dried longan. The drying process of baking longan is complicated. Workers pick the fresh longan fruits with branches and leaves and spread them on the bamboo strip bed of the earth kiln. After the fire is lighted, it must last at least 6 days and 5 nights without interruption. Longan has to be raked regularly to improve the heat average, and the baking process needs to add firewood from time to time. After 3 catties of fresh longan fruits are baked and dried, about 1 catty of dried longan with shell remains. The original white translucent and plump flesh, after being baked for a long time in the earth kiln, shrinks into a brown translucent dried longan; Shelled and seeded, the dried longan is the longan meat. In recent years, the use of diesel roasting machines to replace artificially roasted dried longans has appeared, but no matter the appearance, sweetness, taste, and fragrance, dried longans baked by machines are not as good as those baked in earth kilns. Origin / manufacturing method Origin Taiwan

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