2023 Water Rabbit Double Luck Sū (Mochi Shortcake) 癸水吉祥兔兔酥 (V, GF)
According to the Chinese numerology, there are five kinds of rabbit year (metal, wood, water, fire, and earth ). 2023 is the Gui Water Rabbit Year (in the Heavenly Stems and the Earthly Stems, 天干地支). The color of Gui (癸) is the color black and the color black is Water in Fengshui Five Elements. Also, this year has a double February effect – the leap month, which is to say the alignment only happens every thousand years. So next time, when this happens, it will be 3283. Chef Jing, our guest recipe designer came up with this plant-based pastry gift set to celebrate the incoming new year. She designed these pastries from three dimensions – vision, taste and touch.
Package:
Pre-packed
4 pcs.
Main Ingredients:
Black Rabbit: Sweet White Rice Flour, Garbanzo Bean Flour, Whole Grain Rice Flour, Tapioca Flour, White Sesame Flour, Potato Starch, Fava Bean Flour, Oat Milk, Coconut Oil, Olive Oil, Dates, Seadweed and Mochi.
Blue Rabbit: Sweet White Rice Flour, Garbanzo Bean Flour, Whole Grain Rice Flour, Tapioca Flour, White Sesame Flour, Potato Starch, Fava Bean Flour, Oat Milk, Coconut Oil, Olive Oil, and Lychee Tea with Rose Petals.
Cyan Rabbit: Sweet White Rice Flour, Garbanzo Bean Flour, Whole Grain Rice Flour, Tapioca Flour, White Sesame Flour, Potato Starch, Fava Bean Flour, Oat Milk, Coconut Oil, Olive Oil, Passionfruit and Chocolate almond.
Fu: Sweet White Rice Flour, Garbanzo Bean Flour, Whole Grain Rice Flour, Tapioca Flour, White Sesame Flour, Potato Starch, Fava Bean Flour, Oat Milk, Coconut Oil, Olive Oil, Spiced Pineapple and Spice.
Storage Tip: Best consumed within 3 days of opening; store in an air-tight container or a freezer-safe zip-lock bag at room temperature; store in an air-tight container or a freezer-safe zip-lock bag for up to 3 weeks in a freezer.
Meet the Chef
Jing Liu
Guest Chef and Recipe Designer
Guest Chef Jing, a member of the Chinese Street Market talent pool, was born and raised in Guangdong province, China, where dim sum is a part of the day-to-day lifestyle. She moved to the UK during her teens to study and obtained her master’s degree from the University of Manchester (Business School). She then worked in the financial consulting industry at a Big 4 Forensic Firm and a well-known international non-profit organization in Washington, DC. She later decided to pursue her passion in food and cooking, and underwent training at Le Cordon Bleu Paris, where she received the prestigious Grand Diplôme in French Cuisine and Pastry. Now she is a food blogger, showcasing original recipes through various social media platforms, such as Instagram, Youtube, and Wechat. Her recipes are designed to be easy to follow, incorporating her professional techniques and always aiming to source sustainable ingredients. Jing, who has a five-year-old son, devotes much of her efforts these days to developing recipes for children’s nutrition, with a goal of making children’s snacks and desserts healthier.
In her cooking style, Jing will show you different techniques. She will share the western techniques she brings into her otherwise traditional preparation process. She hopes that you’ll be able to take away from her cooking a fun dish to make on your own.
