MAIN INGREDIENTS
Known as soufflé cheesecake in Japan and cotton cheesecake or Japanese cheesecake outside of Japan, this light and fluffy dessert is made by incorporating whisked egg whites into the cake mixture (eggs, milk, sugar, cream cheese), and the combination is then baked in a bain-marie.
The Japanese cheesecake is more fluffy and sponge-like than regular cheesecake, and it's sometimes eaten cold, but most people prefer to eat it straight out of the oven while it's still hot, so it almost melts in the mouth. It was created by a Japanese chef Tomotaro Kuzuno who went to Germany in the 1960s and found käsekuchen, a type of German cheesecake.
MAIN INGREDIENTS
Kasutera is a traditional sponge cake made with sugar, flour, eggs, and starchy syrup. This Nagasaki specialty is raised solely by egg foam, with no added butter or oil, and has a soft, moist, and spongy texture. The cake is also known as Castella, and was brought to Japan in the 16th century by Portuguese merchants.
Its name is derived from pao de Castela, meaning bread from Castille. Today, it is common to find Nagasaki kasutera in many variations, with flavors such as chocolate, green matcha tea, brown sugar, or honey. It is a popular gift and a nice souvenir to give to friends or relatives.
MOST ICONIC Kasutera
MAIN INGREDIENTS
Chien chang go or thousand layer cake is a classic Chinese dim sum dessert. The dessert consists of numerous layers of sweet egg dough. It’s usually prepared with a combination of eggs, butter, sugar, flour, condensed milk, vanilla, and baking powder.
The batter is layered in a baking tray, and the cake is then baked or steamed until golden. Once chilled, chien chang go is sliced into smaller pieces and served.
MAIN INGREDIENTS
Paper wrapped cake is a Hong Kong specialty that can be found in most bakeries. These light and fluffy cakes are wrapped in paper before baking, hence the name. They are made with a combination of butter, eggs, milk, flour, sugar, and vanilla extract.
The batter is poured into cup cake molds lined with paper, then baked until done. If properly baked, they should have a fragrant aroma of fresh eggs. The cakes are usually served for breakfast or in the afternoon, and they're typically paired with tea.
Bunun millet cake is a traditional dish that is typical of Aboriginal Taiwanese cuisine. The cake is typically made with local glutinous varieties of millet such as foxtail millet, common millet, and sorghum. Millet grits are soaked in water, then boiled, and finally pounded into a sticky dough, which is then steamed inside a banana leaf wrapping.
Traditionally, this sticky millet cake is sweetened with honey. As its name suggests, this cake is one of the specialties that have been traditionally prepared by the Bunun people, for whom millet has long been a prized food crop and a symbol of happiness and fortune.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.