A mainstay at Chinese and Taiwanese bakeries around the World, these iconic flower pastries are hard not to fall in love with. Delicate yet substantial with perfectly balanced flavors that are never too sweet — these flower cakes make for addictive tea-time snacks and celebratory treats.
For this drop, our baker picked two pastry fillings — a traditional, lightly-sweet red bean paste and a more contemporary coconut sugar version that is sweet, tropical, and fragrant.
For this drop, our baker picked two pastry fillings — one traditional, one more contemporary. For the traditional fill, we went with red bean paste — arguably the most classic dessert filling in Asia. Our baker makes the filling herself without any additives, leading to a finished paste that is super smooth and not too sweet. For the more modern version, she crafted a coconut sugar filling. Sweet, tropical, and fragrant, the coconut version is a worthy competitor to the original. Our solution — just get both.
The essential flower cakes are a work of art. The painstakingly crafted pastry skin is delicate, light, and flaky. Very lightly sweetened, the dough allows for a more decadent filling. Once filled and baked, each pastry is hand-carved into the iconic shape of a plum blossom flower.
Red Bean Flavor: sesame, egg yolk, red bean paste, sugar, lard, flour.
Coconut Flavor: Milk powder, butter, sweet rice, salt, sugar, flour, coconut, lard.
