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Kee Chang Pau 豆沙粽子包


  • Descriptions
    • Breaking the traditional kee chang (alkaline dumplings) filled with Chinese red bean paste, we use wheat flour dough to wrap the red bean paste in Zhong Zhi shape. 

  • Cooking and Storage Instruction
    • Cooking method: Steaming for 6-7 min 

      Storage Condition: Keep frozen at -18oC

S$6.50
(3pcs/pkt)

IncL OF 7% GST

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