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Best Copper Drum Cake (Central Street Branch)

小吃快餐 · ⭐ 4.8

No. 23-3 Shangzhi Street

Dishes

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  Earl Black Magic Card

  Earl Black Magic Card is made primarily from dark chocolate, blended with cocoa powder and natural vanilla extract, then slowly baked at low temperature. The outer layer is a deep black chocolate shell, with a smooth chocolate filling and a touch of crushed nuts inside, offering rich and layered texture.
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  Handmade Red Bean

  Handmade red bean dessert made by boiling red beans until soft, then simmering with sugar and water until thickened into a textured red bean paste. No additives are used to preserve the natural flavor of the beans.
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  Matcha Red Bean

  Matcha red bean is a dessert made primarily with matcha powder and red bean paste. The outer skin is made by mixing matcha powder with glutinous rice flour, then包裹ing sweet red bean paste inside. After steaming, it turns an appealing green color, with a soft and chewy texture and a deliciously sweet red bean filling.
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  Yuzu Matcha

  A refreshing dessert combining fresh yuzu fruit and fine matcha powder, offering a balanced sweet and slightly bitter taste.
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  Lemon Cheese Crispy

  Lemon cheese crispy is made from cream cheese, lemon juice, and lemon zest, mixed and pressed into small pieces, then baked until crispy on the outside and soft inside. Offers a refreshing sweet-sour taste with rich dairy aroma.
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  Rich Chocolate Cheese

  Made from premium chocolate and cream cheese, with a rich, smooth texture and sweet, fragrant flavor. No spiciness. Crafted using low-temperature slow-melting technique for full fusion of chocolate and cheese.
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  Raw Chocolate Chestnut Cocoa

  A dessert combining raw chocolate, chestnuts, and cocoa powder, prepared using a low-temperature method for a smooth, rich texture with natural sweetness and intense cocoa aroma.
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  Red Bean Strawberry Mochi

  A Japanese dessert made with glutinous rice dough filled with sweet red bean paste and fresh strawberries, offering a soft, chewy texture and balanced sweetness.
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  Taro Paste with Sticky Rice Balls

  Mochi with taro paste is made by steaming taro, mashing it into a puree, and mixing it with milk, sugar, and butter to create a creamy filling. The mochi skin is prepared by combining glutinous rice flour, tapioca starch, and water. The filling is then wrapped in the skin and steamed. The finished product has a soft, chewy outer layer and a smooth, sweet inner filling with a stringy texture.
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  Taro Cheese Mochi

  Mochi filled with taro paste and cheese, wrapped in a soft glutinous rice skin. The outer layer is chewy glutinous rice dough, while the inner filling features smooth taro puree and melted cheese, set by steaming or refrigeration.

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