Mini Red Bean & Yolk Cake (16 pcs)
Red Bean&Yolk Cake is a Taiwanese specialty. In 1980, Kuo Yuan Ye pioneered the use of European puff pastry techniques to improve the traditional pastry crust. The filling was specially crafted with salted egg yolks, traditionally cured in red clay for 40 days, and paired with house-made black bean paste that had been slow-cooked for six hours. The rich European-style pastry blends seamlessly with authentic Taiwanese flavors. The flaky, layered crust combined with fresh, flavorful fillings creates a creative and delicate Red Bean&Yolk Cake.
In 1981, during the Mid-Autumn Festival, Kuo Yuan Ye became the first to package Red Bean&Yolk Cake in gift boxes, creating a buying frenzy. Customers who once rushed to Kuo Yuan Ye for Mini Pea Filling Cakes now eagerly bought Red Bean&Yolk Cakes, making it a hot trend and adding a new chapter to Taiwan's pastry history. By 1983, Red Bean&Yolk Cake had become a nationwide sensation, becoming a household name and one of Taiwan's most beloved pastries.
A dazzling golden temptation, where fresh cream blends with black bean paste and salted egg yolks cured in red clay. Each layer is fragrant, flaky, and irresistibly moist.
• Vegetarian: Lacto-Ovo Vegetarian
• After unpacking, please consume immediately or refrigerate to keep fresh.
• Please avoid direct sunlight and do not place in high temperature or high humidity places.
In 1981, during the Mid-Autumn Festival, Kuo Yuan Ye became the first to package Red Bean&Yolk Cake in gift boxes, creating a buying frenzy. Customers who once rushed to Kuo Yuan Ye for Mini Pea Filling Cakes now eagerly bought Red Bean&Yolk Cakes, making it a hot trend and adding a new chapter to Taiwan's pastry history. By 1983, Red Bean&Yolk Cake had become a nationwide sensation, becoming a household name and one of Taiwan's most beloved pastries.
A dazzling golden temptation, where fresh cream blends with black bean paste and salted egg yolks cured in red clay. Each layer is fragrant, flaky, and irresistibly moist.
• Vegetarian: Lacto-Ovo Vegetarian
• After unpacking, please consume immediately or refrigerate to keep fresh.
• Please avoid direct sunlight and do not place in high temperature or high humidity places.
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Out of stock
| SKU | 693649_KYY-6 |
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Available Collection Method
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Pick up during departure
Delivery to boarding gate
Home Delivery
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Sold by
Kuo Yuan Ye
| Sold By | Kuo Yuan Ye |
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| Description |
Red Bean&Yolk Cake is a Taiwanese specialty. In 1980, Kuo Yuan Ye pioneered the use of European puff pastry techniques to improve the traditional pastry crust. The filling was specially crafted with salted egg yolks, traditionally cured in red clay for 40 days, and paired with house-made black bean paste that had been slow-cooked for six hours. The rich European-style pastry blends seamlessly with authentic Taiwanese flavors. The flaky, layered crust combined with fresh, flavorful fillings creates a creative and delicate Red Bean&Yolk Cake.
In 1981, during the Mid-Autumn Festival, Kuo Yuan Ye became the first to package Red Bean&Yolk Cake in gift boxes, creating a buying frenzy. Customers who once rushed to Kuo Yuan Ye for Mini Pea Filling Cakes now eagerly bought Red Bean&Yolk Cakes, making it a hot trend and adding a new chapter to Taiwan's pastry history. By 1983, Red Bean&Yolk Cake had become a nationwide sensation, becoming a household name and one of Taiwan's most beloved pastries. A dazzling golden temptation, where fresh cream blends with black bean paste and salted egg yolks cured in red clay. Each layer is fragrant, flaky, and irresistibly moist. • Vegetarian: Lacto-Ovo Vegetarian • After unpacking, please consume immediately or refrigerate to keep fresh. • Please avoid direct sunlight and do not place in high temperature or high humidity places. |
| Country of Origin | Taiwan |
| Weight / Volume | 272g ±3.0% |
| Disclaimer | Allergen Statement: 1. This product contains allergens such as gluten-containing cereals, milk, eggs and their products. 2. The production plant of this product has production equipment for processing soybeans, mangoes, peanuts, tree nuts, sulfites, sesam |
| Ingredients | Usha Filling [pinto Beans, Maltose, Sugar, Red Beans, Soybean Oil, Cream (Milk), Trehalose, Thickener (E1442 Hydroxypropyl Distarch Phosphate), Salt, Black Tea], Flour (Wheat), Salted Egg Yolk, Cream (Milk), Eggs, Sugar, Artificial Anhydrous Cream {vegetable Fats And Oils (Palm Oil, Fully Hydrogenated Palm Oil), Anhydrous Cream, Emulsifier [e322 Lecithin (Soybean)], Spices, Antioxidants ( E306 Vitamin E), Coloring Agent [e160a(I) Β-carotene], Fresh Cream [milk Fat, Milk Solids, Thickener (E412 Guanhua Soybean Gum), Emulsifier (E471 Fatty Acid Glyceride, E433 Polysorbate Alcohol Anhydride Fatty Acid Ester 80), Thickener (E415 Corn Gum, E407 Carageenan)], Coloring Agent [(E124 Edible Red No. 6) (Red Seal), (E132 Edible Blue No. 2) (Blue Chapter) 〕 |
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| Pickup and Delivery | You can check the available collection methods of this product above and learn more about our delivery service here. |
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For Departing/Transfer Passengers
Address
Near Gate 1, Departures Level (L6) [Restricted Area] (Opening Hours: 07:00 - 23:00)
| Returns and Refunds | We offer a 30-day Returns and Refunds Guarantee. If your order is found defective upon receipt, please Contact Us . Please refer to our Returns and Refunds Policy for details. |
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| Security Control | Security controls on the carriage of liquids, aerosols and gels (LAGs) in hand baggage by departing passengers are now in force at Hong Kong International Airport. Please refer to Hong Kong International Airport Airport Security guidelines for details |
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