This is Sugar Rice Cake, a dessert stall appearing at the Eastwood Night Markets at Eastwood Plaza.
Oolong Longan Cream Cake ($14.00)
The oolong presented with clarity and persistence, giving the cream both fragrance and depth from the outset. The accompanying oolong jellies were soft and lightly yielding, carrying a gentle tea note and a pudding-like consistency. The orange cream layer added sweetness without asserting its own character. Fresh longan halves were folded through the cream; these were crisp, juicy, and reminiscent of just-peeled fruit, though present in insufficient quantity to anchor the flavour profile. The sponge was fine-crumbed and slightly firm, offering structural contrast, but it would have benefitted from soaking to create a more cohesive integration of tea and fruit elements.
Oolong Lychee Cream Cake ($14.00)
Here, the oolong cream again served as the central strength, aromatic and steady throughout the bite. The oolong jellies matched the longan version in texture, delivering a soft, subtly tea-infused counterpoint. The white cream layer contributed gentle sweetness but remained largely neutral. Fresh lychee halves were incorporated sparingly; they were crisp, succulent, and bright, though their limited quantity left the fruit component feeling secondary rather than integral. The sponge mirrored the texture of the longan cake—soft yet slightly dense—and would likewise have gained from a light soak to enhance cohesion and depth.
Overall, these were creative pairings of tea and fresh fruit, with the oolong cream providing the most refined and consistent element across both cakes.
Sugar Rice Cake operates as a stall at Eastwood Night Markets, held at Eastwood Plaza every Saturday from 16:00 to 22:00.