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<\/a>\nUsing a modest batter and a variety of fillings, they\u2019re prepared in this custom apparatus whose roots are in Japan\u2019s Imagawayaki (\u4eca\u5ddd\u713c\u304d) where they\u2019re often filled with adzuki bean paste. Here, they\u2019re stuffed with options that run the gamut from savory to sweet (I haven\u2019t tried anything that would provoke the \u201cit\u2019s too sweet!\u201d contingent yet). These little snacks are best when freshly made, a little crisp outside, soft and warm inside \u2013 but they\u2019re still fine as delayed gratification.<\/p>\n
Vivian, super friendly and helpful, told me that most of the back section of this narrow mini-mall is populated by Taiwanese vendors with an eclectic selection of goodies from beef noodle soup and dumplings to crystal shaved ice, and that all of their distinctive wares are crafted from natural ingredients. So obviously, more to come….<\/p>\n (* shown here)<\/p>\n Taiwanese Wheel Cakes in Flushing. Read on…. Continue reading <\/a>
\nThe eight available flavors include custard cream, red bean (with or without cream) taro (with* or without cream), black sesame and cream*, Oreo cookie, and dried radish*. All that I\u2019ve tasted are yummy but I\u2019d recommend starting with the dried radish: savory, a teeny bit spicy; if this appeared on a dim sum cart, you\u2019d be happy. Then work your way up on the sweetness scale; I admit to not having tried the Oreo, but I\u2019d guess that one falls at the outer boundary of the sweeter meter.<\/p>\n
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