狀元粿 (Scholar Cakes)
The version from "王家莊狀元粿".
This is a sweet snack. Basically, they are steamed rice flour cakes. I was on the hunt for this traditional Tainan snack. I already had in mind, how it should taste like, as based on the pictures I have seen, they should resemble the "Kueh Tu Tu" from back home.
Not quite. They turned out to be a cross between the "Kueh Tu Tu" and the "Wah Koh Kueh", the latter, also a steamed rice flour cake from home.
It turned out the sweetened rice flour mixture is actually steamed in bamboo sticks. After about 5-10 minutes, they were extracted out while still hot, and the top is quickly dusted with either black sesame powder or crushed peanut powder to deliver their characteristic colours. The cakes actually resembled miniature mushrooms, viewed from the sides.
The texture is springy and spongy at the same time. The cake itself is rather bland, sweet with a slight sourish finish. The flavour is delivered by the toppings.
狀元粿 (Scholar Cakes)
The version from "王家莊狀元粿".
This is a sweet snack. Basically, they are steamed rice flour cakes. I was on the hunt for this traditional Tainan snack. I already had in mind, how it should taste like, as based on the pictures I have seen, they should resemble the "Kueh Tu Tu" from back home.
Not quite. They turned out to be a cross between the "Kueh Tu Tu" and the "Wah Koh Kueh", the latter, also a steamed rice flour cake from home.
It turned out the sweetened rice flour mixture is actually steamed in bamboo sticks. After about 5-10 minutes, they were extracted out while still hot, and the top is quickly dusted with either black sesame powder or crushed peanut powder to deliver their characteristic colours. The cakes actually resembled miniature mushrooms, viewed from the sides.
The texture is springy and spongy at the same time. The cake itself is rather bland, sweet with a slight sourish finish. The flavour is delivered by the toppings.