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People try pan-frying Hakka brown sugar cake

People try pan-frying Hakka brown sugar cake

2026-08-13

Hakka brown sugar cake can be enjoyed at room temperature, but some people like eating it hot. Recently, another way of eating it has gotten popular: pan-frying it to make the outside crispy while keeping the inside soft. The cake has also caught on in Hong Kong, with some people offering to pay four times its normal price.

These brown sugar cakes were nearly sold out within an hour after being restocked. Customers grabbed the last couple as they passed by.

- Seeing it made me want it, so I bought it.

Hakka brown sugar cake has become extremely popular for its soft texture and rich flavor. Recently, people have found some creative ways to prepare it, too.

This person cut it up into small pieces and pan-fried it until the outside was a dark brown.

- It looks like firm tofu.
- But it’s actually cake.
- What an idea! Some people don’t like eating soft things. Frying it will make it harder.

Adding butter to the pan gives the cake even more flavor, and somehow even makes it smell like beef. People online can’t stop talking about this new technique.

Member of public
Likes the cake
It makes it crispier while the inside stays just as soft. But it’s pretty high in calories.

Member of public
Likes the cake
It’s crispy on the outside and the inside is soft and spongy.

Member of public
Likes the cake
Frying it makes it more fragrant and brings out its aroma. Anyone who hasn’t tried it before will want to give it a go.

The cake has even become popular in Hong Kong, with people online asking for help to buy it and even offering to pay up to four times the original price.

#cake #Hakka #brownsugarcake #brownsugar #Hakkacuisine #popular #dessert #fried

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爆紅黑糖發糕!奶油下鍋煎 竟飄出牛肉香

2026-08-13

客家黑糖發糕,可以常溫吃,也有人愛蒸熱吃,現在網路還瘋傳創意吃法,說用煎的,外酥內軟,風味更特別,甚至有人加奶油,還意外飄出牛肉香。不只在台灣熱賣,還紅到香港,甚至有網友喊出四倍價求代購。

才剛補貨不到一小時,架上的黑糖發糕就只剩下零星幾片,民眾經過看到,順手就拿了一包。

“看到就想要吃就會買來吃”

爆紅的這款客家發糕,口感鬆軟、黑糖香氣濃郁,最近還有網友研究出創意料理法。

發糕切成小塊,放進平底鍋,用小火慢煎至兩面變成深咖啡色。

-很像豆乾
-但它其實就是那個發糕
-很特別耶,有的人不喜歡吃軟的,就可以煎起來比較硬

想讓口感再升級,還可以加上奶油。沒想到,煎完後的發糕,竟然散發一股牛肉味,意外解鎖新滋味,引來網友討論。

[[民眾]]
“應該會比較酥脆一點,然後裡面可能是一樣軟的。吃完熱量有點高。”

[[民眾]]
“酥酥脆脆,然後裡面QQ嫩嫩這樣。”

[[民眾]]
“煎過會更香氣,提煉出它的香氣,沒嘗試過就會想說試試看啊。”

熱門黑糖發糕,日前還一路紅到香港,就有香港網友在社群平台上許願,希望有人能幫忙代購,甚至喊出願意付四倍價錢,讓原本的銅板美食,身價瞬間翻倍。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週一至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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