Behind the Wheel

The story behind the Wheel Cake is that it made its way from Japan to Taiwan when it was under Japanese rule during the late 19th and early 20th century; its prototype was imagawayaki, a Japanese sweet. Essentially a hand-held pie, the outer crust is formed from two halves made with a batter similar to pancake batter but thinner; fillings range from savory to sweet.

(Click on any image to view it in high resolution.)

Shown here are wheel cakes from Money Cake in Tangram Food Hall: Taro from the Taiwanese Classics section of the menu, Custard representing team sweet, and Custard with Mini Taro Balls from the Fire and Ice Series.

A noteworthy part of the experience is watching as they’re being crafted by skillful hands coaxing batter up the sides of a special griddle with a wooden tool – and that’s a good thing because it gives you something to do while you’re waiting in line.

I haven’t tried Chocolate with Ferrero Rocher or Pepperoni Pizza (a “New York Exclusive”) yet, so join me on my “Snacking in Flushing – The Best of the Best” ethnojunket and we can taste test them together!

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