The Laie community loves Chinese Tea Cookies, called Pake Cake, explained Nina S. Jones, food editor of the Polynesian Cultural Center’s monthly food blog. “Pake” is the Hawaiian translation of “Chinese” or “China.” Pake Cake is available at Laie’s local Sam’s Store. Local families take Pake Cake to beaches, football games and trips to the mainland for family visits, said Jones.
“The origin of the Chinese Tea Cookie is simple. It became a Polynesian favorite through the many Chinese bakeries across the Hawaiian Islands,” Jones wrote. She advised, “If you like them smaller and crunchier, just use half the dough per cookie and cook with slightly less time.”
Recipe
Ingredients
- 1 cup water
- 5 slabs (apprx. 13 oz.) wong tong (Chinese brown sugar) * 1-1/2 cups brown sugar may be used in place of wong tong
- 1/2 cup white sugar
- 5-1/2 cups flour
- 2 tablespoons baking powder
- 1/4 cup honey
- 1 cup vegetable oil
- 2 eggs
Instructions
Bring water to a boil. Break wong tong (or brown sugar) into pieces and add to water, stirring to dissolve. Remove from heat and stir in white sugar until dissolved.
In a bowl, whisk together flour and baking powder. Separately, combine honey and oil; beat in eggs. Add honey mixture to flour mixture and stir to combine. Add sugar syrup and mix until smooth. Let rest 1 hour.
Preheat oven to 350 degrees. Cover cookie sheets with baking parchment. Scoop dough onto cookie sheets and press flat (about 1/2 inch thick). Cookies should be 3 inches wide for traditional size, but it’s okay to make them smaller. Bake 12 to 15 minutes. Cool slightly on cookie sheet, then move cookies to a rack. For a twist, sprinkle with powdered sugar.