"Crispy on the outside, soft and gooey on the inside"
< Brand Story >
The “Lo Po Pang”(also called Wife Cake and Sweet Heart Cake) was invented over 40 years ago by the first-generation founder, Baker A-Hui, who was greatly known by everyone. The Lo Po Pang made by the baker A-Hui was sold a million packages a month and A-Hui stands firm in the name of “Father of Lo Po Pang”.
The second-generation baker, Dian-Heng Lee, who invented the ice-cream-taste green bean cake - “Ice Mung Bean Cake” has won the champion multiple times and become the representative of the sweets’ new generation.
The father and the son have worked together using their 40-year-well-trained skills for this special creamy “Lava Custard Pastry - Pineapple & Egg Yolk ”. It used the favorite salty egg yolk from the Si-Chong River, with crunchy pastry outside but soft filling inside; sweet and salty works well together. You will fall in love with it as soon as your first bite.
< About Lava Custard Pastry - Pineapple & Egg Yolk >
The egg yolk and creamy custard filling are wrapped in the puff pastry crust. With more than 40 years of craftsmanship, we know the best ratio of pineapple and custard fillings, so you can still eat the flesh of the pineapple.
Suitable for lacto-ovo vegetarian / Allergen : milk, duck egg
Quantity : 5 / PCS｜10 / PCS