Description
Japanese 'Imagawayaki' evolved uniquely in Taiwan. The crust is extremely thin and crispy, abnormally packed with fillings like taro, tapioca, or custard. A national snack.
Restaurants serving Wheel Pie (Imagawayaki)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flour
- Egg
- Milk
- Favorite filling (Tapioca
- Taro
- etc.)
- Sugar
Instructions
- [Authentic Recipe]
- [Batter] Mix flour, egg, milk, sugar, and baking powder (Taiwanese batter is runnier than Japanese, mainstream finishing with a crispy 'Cui Pi' crust).
- Heat a special round mold (wheel shape), pour a thin layer of batter spreading it along the mold (making the crust ultra-thin).
- [Adding Filling] Heap red bean (Hongdou), custard cream (Naiyou), taro paste (Yutou), or brown sugar tapioca (Zhenzhu) so high it overflows the mold (savory 'tuna mayo' or 'dried radish' exist too).
- Take the other half of the crust (the lid) baked in an adjacent mold and pop it over the filling.
- Trim overflowing batter with a spatula, bake until both sides are crispy. Serve piping hot in a paper bag.
Learn more Spice, substitutes, tips
Key spices
None
Substitutes at Japanese supermarkets
Bake with pancake mix using an Imagawayaki mold
Pairing
Unsweetened Taiwan Tea or Black Coffee
Trivia
[For Everyone] A.k.a 'Hongdou Bing'. A prime example of Japanese culture taking root and evolving completely into a Taiwanese soul food. Bought for 15-20 NTD, the absolute staple after-school snack for students.
Eating tips & etiquette
[Unique Eating] Because the crust is ultra-thin, one bite makes the 'piping hot cream or tapioca' squirt out the sides! Eat as if sucking it while being careful of burns!
Allergen
Wheat, Egg, Dairy, Soy (if red bean)