Description
An oval baked pastry shaped like an ox tongue. A local sweet that evolved completely differently in Yilan (paper-thin, cookie-like) and Lukang (thick, bread-like).
Restaurants serving Ox-Tongue Pastry
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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
- Maltose(Starch syrup)
- Sugar
- Lard(or Vegetable oil)
Instructions
- [Authentic Recipe: Yilan Ultra-thin Type]
- Wrap oil-dough (flour, oil) in water-dough (flour, water, oil), roll it out with a rolling pin to the absolute limit, thin and long (ox-tongue shape).
- Spread maltose (starch syrup) and sugar extremely thinly inside.
- Bake in an oven until completely dry and crispy. Features a potato-chip-like texture. [Authentic Recipe: Lukang Thick-baked Type]
- Enclose plenty of maltose filling inside a fluffy dough made of flour, lard, and sugar.
- Shape into a palm-sized, slightly thick ox-tongue shape.
- Bake on a griddle (or oven) until the surface is fragrantly browned and the inside is chewy.
Learn more Spice, substitutes, tips
Key spices
Sweet aroma of caramelized maltose
Substitutes at Japanese supermarkets
Thin baked langue de chat (sub for Yilan style)
Pairing
Taiwan Tea (Oolong Tea、etc.)
Trivia
[For Everyone] Boasts name recognition second only to Pineapple Cake as a Taiwan souvenir. Interesting how the same name 'Ox-Tongue Pastry' means entirely different sweets by region. Yilan's is light and perfect for tea; Lukang's is a filling, rustic snack.
Eating tips & etiquette
[Unique Eating] Crunch Yilan's Ox-Tongue Pastry enjoying the cracking sound; warm Lukang's in a toaster oven to make the maltose inside 'gooey' before eating!
Allergen
Wheat