Passing on the Taste, Preserving Genuine Feelings!
Times may change, but the unforgettable genuine feelings persist, transforming into memories that stay with us. When you step into the Eldershop in Central, you will find many nostalgic snacks that will take you back to the past.
Hakka Mochi , as the name suggests, is a traditional snack that pairs tea with cake. The chewy and soft pastry paired with a cup of hot tea can dissolve the greasiness of the cake, making it a perfect match. The plain glutinous rice cake, which comes in white, green, or brown, without any decorative additives, is a far cry from modern trend desserts, but it is a return to simplicity, and every bite is full of genuine taste.
Handmade by old friends daily, freshly delivered to the store, the tea cakes are made with traditional techniques, suitable for both young and old, and showcase a strong sense of local identity. The outer layer is made by kneading the flour with hot water at 70 degrees Celsius, and the chicken grass or mugwort is crushed into a paste, added to the dough, shaped, and then sealed with other ingredients. The entire process is done by hand, and when you taste it, you will understand what genuine feelings mean.
Black Sesame Pudding
Pandan Coconut Cake
Hakka Mochi(sweet/salt)
Handmade Chinese Feverine Vine Mochi(sweet/salt)
Organic Wormwood Mochi
Actually, it was made by three grandmothers: Carrie from Shaoguan, Qiong from Zhanjiang, and Rong from Kaiping. They all brought their "hometown secrets" to Gingko House to create a unique flavor of mugwort cake that has received nothing but praise from those who have tasted it.
All three of them have been eating mugwort cake since they were young, as it is a traditional Cantonese snack that is commonly made in households. Interestingly, they all learned how to make it from their mothers, who taught them step by step. Later, they made it together with their families as a fun family activity. This is the taste of their hometown.
So how do you make it?🧐 They go to the fields to pick mugwort cake , clean it, remove the water, chop it with a knife, and crush it into a paste. Then they mix it with glutinous rice flour, knead it until it has a soft texture, steam it, and pass down the tradition from generation to generation.
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