magicaltaiwan

Exploring the Miracles of Neiwan

Posts Tagged ‘black sugar cake

Dedication and commitment to making the best black sugar cake

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This uncle here sells the best black sugar cake in the whole of Taiwan. He has recently won an award in a country-wide competition and has his black sugar cake listed in a book “2011 The Taiwan Hakka Specialty”. His shop is called “Mudan black sugar cake” in English. Mudan is his mother’s name.

There are a few stalls selling black sugar cake in Neiwan but you will definitely get the best quality one if you buy from him. Why do I say so? One day I noticed he wasn’t open for business when he was supposed to. I asked him about it and he told me that some people were drilling holes in the road outside his shop and the dust might land on his cakes. He said he is responsible for what his customers buy and would feel uneasy to continue selling the cakes in such condition. I was really surprised by his response. I mean I didn’t find the drilling problems actually because his cakes were wrapped in plastic were a distance away from the construction site. I guess he truly wants the best for his customers

Anyway, he believes that anyone can make good black sugar cake if they have the heart and commitment to do so and he is generous enough to share his secrets with us. He buys his rice from Miaoli because the quality of imported rice or rice from the North of Taipei tends to vary but he needed consistency in the quality of the grains in order to ensure that every cake turns out perfect after being cooked in predetermined temperature. He makes a fresh batch of cakes every morning which he sells all by the end of the day. Preparation begins the night as he has to soak the rice in water. He makes sure he leaves the rice overnight to that they have absorbed sufficient water. Next he uses the F-16 high speed grinding and separating machine to separate the grin and separate the rice I think haha. He then uses a white semi porous bag to squeeze the water out of the rice. This is the key to why his cakes are so good. Most shops will just use a large sieve to remove the water, but he wanted to retain the flavor of the rice threads I’m not sure what it is actual term but it’s the stuff you get after soaking rice in water for a long time. It has much similarity to the process of making beancurd (tofu hua). They also use a white semi porous cloth to sieve out the water. Another secret lies in the brown sugar. He stocks large quantities of brown sugar in his storeroom for months before use. He told us that the longer it is kept, the sweeter is will become. All I can say is that I’m truly amazed by his professionalism, dedication and commitment to making the best black sugar cake for his customers. It is a lot of work but he uses his heart in making every single one. You could tell by how he carries each and every of his cakes out like they were precious stones making sure that they are wrapped nicely and in perfect condition at all times. He is doing really well now. He makes and sells a huge quantity every day and sometimes he even has to turn away customers because they are all sold out before closing time.

 

 

 

This is a picture of his pet parrot and he chirps “Ni how! mu dan hei tang kao (Hi mudan black sugar cake)” out of the blue sometimes. How amusing!

Written by clarine chai

June 14, 2011 at 12:41 pm