Sun cake

Sun cake (also known as Tai Yang Bing) is a popular traditional Taiwanese dessert known for its flaky crust and sweet filling. The name "sun cake" comes from the pastry's round shape and golden color, which resembles the sun.

History

The origin of the sun cake is traced back to the Qing Dynasty, where it was a popular snack among the royal court. It was later brought to Taiwan by immigrants from the Fujian Province, and has since become a staple in Taiwanese bakeries.

Ingredients and Preparation

Sun cake is typically made from malted sugar, wheat flour, butter, and milk powder. The dough is rolled out and filled with maltose (malted sugar), then folded and rolled again to create its signature flaky layers. The cakes are then baked until golden brown.

Cultural Significance

Sun cakes are often given as gifts during special occasions such as the Mid-Autumn Festival and Chinese New Year. They are also a popular souvenir for tourists visiting Taiwan.

Variations

While the traditional sun cake is filled with maltose, modern variations may include fillings such as red bean paste, black sesame, and pineapple jam.

See Also

• Mooncake
• Pineapple cake
• Taiwanese cuisine