It is carefully selected from Taiwan's fresh taro, low-temperature sterilized eggs, imported cream and other materials. The traditional cooking method is used to retain the soft taste. Among them, the total content of taro paste is 70%, without adding a drop of water. Matched with 0.03 cm thin golden rock burnt egg skin, the entrance is rich in layers, smooth and dense, full of milky fragrance, and the taste of ice cream is unforgettable.
Egg Skin: Water, Egg, Flour, Milk Powder, Sugar, Oxidized Hydroxypropyl Starch, Hydroxypropyl Distarch Phosphate, Anhydrous Cream, Sodium Acetate (Anhydrous), Salt, Gluconolactone, Sodium Metaphosphate, Citric Acid , Sodium Polyphosphate, Sodium Acid Pyrophosphate.
Filling: taro, vegetable fresh cream, sugar.
Storage conditions: need to be frozen.