The glass jars inside Taitung City's long-established confectionery shops are always stacked with pale, round malao. This traditional confection — puffed glutinous rice coated in sesame or peanut — has almost vanished from other Taiwanese cities, surviving only in scattered temple-side stalls, yet in Taitung's old confectionery shops it has been kept alive by more than thirty years of continuous craft. Crisp without being sticky, sweet without excess — it is the last thing you slip into your bag before leaving Taitung.
What is Taitung Malao
Malao begins with glutinous rice: soaked, steamed, then slowly dried at low temperature before being puffed by deep-frying or oven baking at high heat. The surface is coated in toasted white sesame, black sesame, or crushed peanut. The finished pieces are round or elongated; the sesame adheres firmly and does not fall off easily. Each bite reveals a light, airy interior reminiscent of puffed rice, with a thin, crackly shell carrying a faint toasty aroma. Sweetness comes from a small amount of powdered sugar or maltose on the surface. The overall texture is light and not greasy, and the absence of stickiness is one of Taitung malao's most recognizable traits.
Traditional shops in Taitung City such as Shengping Old Confectionery have been making malao locally for over thirty years, maintaining their craft through family-passed techniques. The Taitung City Office's "Taitung Old Street Specialties" guide and the Taitung County Confectionery Trade Association both recognize malao as a representative traditional Taitung souvenir; local media outlet Geng Sheng Daily has featured malao confectionery multiple times as a microcosm of Taitung's pastry culture. Malao is available year-round and is not a seasonal product.
How to eat it like a local
Local knowledge
Objective endorsements
- The Taitung City Office's "Taitung Old Street Specialties" guide lists malao as a representative traditional souvenir.
- The Taitung County Confectionery Trade Association recognizes malao as one of the representative items of Taitung's traditional pastry culture.
- Local media outlet Geng Sheng Daily has consistently featured malao confectionery as a microcosm of Taitung's pastry culture.
Visiting tips
- Long-established confectionery shops sometimes close early or sell out on weekends. Weekday mornings give you a better chance of finding full stock.
- Taitung summers are hot. Malao not in a tin canister and left in high temperatures for more than half a day will absorb moisture. Store it in a cool spot as soon as you buy it.
Sources: Taitung City Office "Taitung Old Street Specialties" guide, Taitung County Confectionery Trade Association, Geng Sheng Daily coverage. Photos to be replaced with Dio's own shots.