Sun Cake (太陽餅), also known as Tai Yang Bing, is a beloved Taiwanese pastry that originated in Taichung city. This delicate pastry features a distinctive flaky, layered exterior that encases a sweet, sticky maltose filling. The contrast between the crispy, buttery layers of the pastry and the smooth, honeyed maltose center creates an irresistible texture that has made it one of Taiwan's most famous souvenirs.

The pastry was created in the 1940s by a baker in Taichung who wanted to make a unique local specialty. The name "Sun Cake" was chosen because its round, golden-brown appearance resembles a miniature sun. Originally sold in small bakeries, it gained popularity among tourists and locals alike, eventually becoming Taichung's signature confection and a must-try Taiwanese delicacy.

Making Sun Cake requires considerable skill and patience. The process involves creating two different types of dough - a water dough and an oil dough - which are then carefully layered and folded multiple times to achieve the characteristic flaky texture. The maltose filling must be prepared at just the right temperature to achieve the perfect consistency. The pastries are then shaped into small discs and baked until they achieve a beautiful golden-brown color.

While the traditional recipe uses lard for richness and maltose for filling, modern variations might use butter or vegetable shortening instead of lard to accommodate different dietary preferences. Some contemporary bakeries also experiment with different fillings such as matcha, taro, or red bean paste, though purists prefer the classic maltose version.

In Taiwan, Sun Cakes are typically enjoyed with Chinese tea, which helps balance the sweetness of the pastry. They're commonly purchased as gifts, particularly during festivals or holidays, and most bakeries package them in elegant boxes suitable for gift-giving. Many Taiwanese people also enjoy breaking the pastry into small pieces and letting it dissolve in hot tea, creating a sweet, satisfying drink.

Health-conscious consumers should note that Sun Cakes are relatively high in calories and sugar due to their maltose filling and the oils used in the pastry layers. They contain gluten from the wheat flour, making them unsuitable for those with celiac disease or gluten sensitivity. Due to their rich nature, they're best enjoyed in moderation as an occasional treat rather than an everyday snack. The pastries are best consumed within a few weeks of baking to enjoy their optimal texture and flavor.