Donggang Double-Layer Rice Cake 东港双糕润
Donggang Double-Layer Rice Cake is featured among the local specialties of Taiwan.
Donggang Double-Layer Rice Cake (东港双糕润) is a steamed cake of glutinous rice and brown sugar from the fishing town of Donggang (東港) in Pingtung County (屏東縣). The Pingtung County government travel site (屏東旅遊網) counts it among Donggang's specialities and says it is also known as Shuangge Lun (雙哥輪).
Where it comes from
According to the county site, the name comes from Donggang's fishing village, where a local story says two elder brothers made the cake so that their younger sister could be married in style. Because it was simple to make, it spread through the fishing village. As the method developed, makers added red bean, taro and matcha flavours.
How it is made
The county site describes glutinous rice steamed with brown sugar into a soft, springy cake. Global Views Monthly (遠見雜誌), writing about Qiu's (邱記), an old Donggang maker, describes two layers of glutinous rice cake sandwiching a layer of brown sugar, steamed at high heat and made by hand.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-25. Recipes and servings vary between kitchens.