Tsing Rice Cake (GF)
These products are being offered on a promotional basis. Pickups and deliveries for these products will be limited to the period beginning April 10th and ending on May 2nd. You can find more details by visiting our shop online.
1.7 oz or 50 g / cake (1 pcs/ savory or sweet), presented by Chef Jing
Package:
Pre-packed
Main Ingredients:
Rice flour, starch, green artemisia mugwort juice
Black sesame, white sesame, walnut, dates, butter, honey, and stevia extract (healthy replacement of sugar), taro, shrimp, shiitake, bamboo shoots, carrots, and cilantro.
Contain shrimp
Cooking Instructions
TSING RICE CAKE
LEARN • COOK • SHARE • ENJOY
Local, seasonal fresh produce meets traditional Chinese recipes. The food we prep is local, traditional, and cultural.
READY TO COOK – KEEP FROZEN DO NOT THAW – COOK THOROUGHLY
BEST CONSUMED WITHIN TWO WEEKS AFTER PURCHASE
**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, EGGS, OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS**
STORAGE TIP: Store your rice cakes in a freezer until you are ready to cook.
COOKING TIP: Steam frozen; don not thraw.
STEAM DIRECTIONS - RECOMMENDED
1: ADD – 5 cups of cold water to a pot.
2: PLACE – a steam basket onto the pot and then place frozen rice cakes into the steam basket ( parchment liner paper recommended).
3: COOK – in MEDIUM to HIGH heat and bring it to a boil and until the rice cakes are soft inside out (about 7-10 mins; adjust time as needed).
4: REMOVE – pot from heat and let sit for a few minutes.
5: TAKE – the rice cakes from the pot and plate them to cool down.
6: ENJOY!
Food & Culture
TSING RICE CAKE or 青(Tsīng)团(Tuán) (GF)
HISTORY: The ancient Tsing Ming—or 清明 (Qīngmíng)—Festival takes place every year on April 4th and is a time for honoring one’s ancestors…
