{{ 'fb_in_app_browser_popup.desc' | translate }} {{ 'fb_in_app_browser_popup.copy_link' | translate }}
{{ 'in_app_browser_popup.desc' | translate }}
Package : 8g ± 1g / piece, 60 pieces / box.
When purchasing, the product must be bought as a whole box; individual sales are not available.
The price below is exclusive of tax, which will be added at checkout.
單筆消費滿NT$2,000,即享台灣本島配送免運優惠 on order
Not enough stock.
Your item was not added to your cart.
Not enough stock.
Please adjust your quantity.
{{'products.quick_cart.out_of_number_hint'| translate}}
{{'product.preorder_limit.hint'| translate}}
Limit {{ product.max_order_quantity }} per order.
Only {{ quantityOfStock }} item(s) left.
A new alternative to replace salted egg yolk, suitable for use in regular mooncakes, flaky mooncakes (e.g., salted egg yolk mooncakes, taro mooncakes...), Cantonese mooncakes, and pineapple cakes. In addition to being ideal for baked pastries, it can also be used as a filling for deep-fried snacks. After baking, it exhibits an elastic, cheese-like pull-apart effect, and the effect remains significant even after cooling, providing excellent visual appeal. The texture is slightly chewy, offering both a delightful taste and visual experience. The size and weight are consistent, and it is easy to shape and handle. It is non-sticky, making it the most convenient option for use.