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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.

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