Peng Pastry, with its old-time brown sugar flavor, is also called Fragrant Pastry and Round-top Pastry. Its rounded top is actually hollow inside. Made with the chief ingredients of flour, water and brown sugar, the top slowly rises into a bubble when the pastry with the filling inside is put into the oven to bake.
While Peng Pastry can be enjoyed just as it is straight out of the oven, it also used to be made into a tonic food for pregnant women and those who had just given birth. For this purpose, the top would be scooped out, a whole egg and ginger slices fried in sesame oil would be placed inside, and it would then be put into a pan and fried at low heat on both sides until the egg was well cooked, when it would be ready to eat. Because of this, Pon Pastry is also called “In the Moon Pastry” in Taiwanese.