|
m Reverted edits by 113.23.174.26 (talk) to last version by KylieTastic
|
No edit summary
|
||
Line 91:
| format =
| doi =
| accessdate = 1 May 2011}}</ref> In modern times, red tortoise cakes continue to be important food items during Chinese festivals in many countries such as [[Singapore]], [[Malaysia]], [[Indonesia]], [[Philippines]], China and [[Taiwan]] and southern Thailand provinces such as Phuket,Phang-Nga and Trang. However, eating red tortoise cakes in these countries is no longer restricted to special occasions for red tortoise cakes are also commercially available in many [[pastry]] shops and [[bakery|bakeries]].
There are two main components in red tortoise cakes, the skin and the filling. The skin is made mostly from [[glutinous rice]] flour and [[sweet potato]] whereas the fillings are made from precooked ingredients such as [[mung bean]] or ground [[peanut]]s and sugar. After kneading and molding the ingredients together, the red tortoise cakes are [[Steaming|steamed]] on a piece of [[banana leaf]]. In countries such as Singapore, these pastries are popular snack items and are especially popular with children because of their sweet and savory taste. In fact, many bakeries in Singapore have created red tortoise cakes in a variety of assorted flavors, including [[Gelatin dessert|jelly]] and [[azuki bean|red bean]], to cater to all tastes and preferences.
| |||