[Classic Rat Shell Kueh is now available! 】 You can enjoy the familiar Chaoshan flavor at home
Little knowledge: Shuke Kueh has a long history. Although there is "rat" in the name, it has nothing to do with rats. The color of the mouse shell cake is not added with pigment, but a natural wild plant called "sage shell grass" is added to make the cake skin. This herb has the effects of regulating the middle and replenishing qi, eliminating phlegm, and harmonizing stomach qi. Shu Ke Kueh is dark green in color, soft and sweet.
The mouse shell cake produced by Chaozhou Tsai, according to the traditional method, the skin is made of mouse shell grass, and the filling is mung bean paste. The characteristic of Teochew Rat Shell Kueh is that it is thinner than traditional Shu Ke Kueh. It will not be too sweet or too greasy when eaten. Fry a few pieces at afternoon tea time and then make a cup of Kung Fu tea!
[Suggested food method:] [Frying] Fry until golden on both sides. Remember not to add water. [Steaming] No need to thaw, steam for 8 minutes until cooked.
Ingredients: Sage chamomile, mung bean paste, glutinous rice flour, white sugar, vegetable oil, water, starch, black sesame
