The first time that I told my non-Chinese friends about the taro + mochi + meat floss + salted egg combination, they were shocked that anyone would ever find this unorthodox blend of flavours appealing.
However, I stand by my opinion that this combo, which was popularised by Chinese bakeries, is one of the most strangely delicious creations to come out of recent years. If you’re a fellow lover of these quirky Chinese desserts, you have to check out Sherry’s Cake.
Sherry’s Cake is located in Bencoolen MRT Station— despite its convenient location, many do not know about the existence of this little bakery given how it is hidden at a corner in the back.
The bakery has over 40 desserts on its menu, including a variety of chewy daifukus, cute roll cakes, various boxed cakes and even a white rabbit cake roll.
Though walk-in orders are welcome, it is advised for customers to place their orders via WeChat in order to avoid disappointment— when I went to collect my bakes, only a few boxes of desserts were on sale.
What I tried at Sherry’s Cake
One of their most popular products is their Taro Box 芋泥盒子 (S$12), a 260g cake made with taro paste, meat floss and cream. To eat the cake, simply dig your spoon straight into the metal tin that it comes in.
The fluffy cake was nicely complemented by the smooth, earthy taro paste and the light, milky cream. There were chunks of taro within, making it even more exciting to consume. I especially loved the sprinkle of fluffy meat floss on top, which enhanced the cake as a whole by providing a strong, savoury and umami flavour to the dessert.
I was most excited to dig into the Big Floss Mochi Cake 肉松麻薯大贝贝 (S$9)— while it isn’t uncommon to find floss cakes (named 小贝贝 in Chinese, translating to “small babe”) in Singapore, Sherry’s Cake’s version was one of the biggest I’ve seen!
The cake sandwiched bits of salted egg and a thick piece of mochi, while its exterior was coated in fluffy meat floss.
The cake was soft and pillowy, and its mild flavours paired perfectly with the slightly more intense and savoury, salty meat floss on the surface.
The stand-out element was the thick layer of mochi, which was super stretchy and soft. I loved how the bouncy textures of the mochi contrasted with the pillowy cake. My only qualm with the Big Floss Mochi Cake 肉松麻薯大贝贝 was the fact that the amount of salted egg was quite meagre. I could barely taste the salted egg, despite the mochi and the cake being relatively mild in taste.
I was excited to try Sherry’s Cake’s Taro Salted Egg Explosion Floss Cake 岩烧金沙芋泥爆浆 (S$14)— based on its name, I had expected the cake’s fillings to flow out like lava from a volcano.
As I cut into the cake, I realised that there was a dollop of liquid-y salted egg cream on its bottom-most layer. The other layers had been supplemented with smooth, purple taro paste. Consuming this cake was a little messy, to say the least.
I loved how the earthy taro and rich, grainy salted egg sauce melded together, creating an exquisitely savoury and indulgent pairing. The pork floss added a bit of sweetness to the whole cake, making it all the more pleasant.
I think the Taro Salted Egg Explosion Floss Cake 岩烧金沙芋泥爆浆 could have been improved if the salted egg sauce had been added to the middle layer instead of the bottom, hence allowing for the dispersion of salted egg to be more even.
If you prefer baked pastries to creamy cakes, Sherry’s Cake’s Salted Egg Pastries are worth a try. These huge, round pastries are filled with meat floss, a whole salted egg, mochi and an assortment of different fillings. I opted to try the Pineapple Salted Egg Pastry 凤梨蛋黄酥 (S$20 for 4 pieces) and the Purple Potato Salted Egg Pastry 紫薯蛋黄酥 (S$20 for 4 pieces).
The Pineapple Salted Egg Pastry 凤梨蛋黄酥 was surprisingly quite sweet. While I had expected it to taste like a regular pineapple tart akin to those served during the Lunar New Year, the version at Sherry’s Cake was sweeter and had a slight berry aroma to it that reminded me of cranberries.
I loved how the savoury, crumbly salted egg wasn’t tough or rubbery at all, and I couldn’t get enough of the layer of mochi that surrounded the other fillings. It gave the whole pastry an addictive chewiness, allowing for the whole creation to burst with various textures.
The Purple Potato Salted Egg Pastry 紫薯蛋黄酥 was less sweet and had a strong, earthy taste. The natural flavours of the sweet potato shone through, and compared to the previous pastry, this one certainly tasted a lot more healthy.
Like the Pineapple Salted Egg Pastry 凤梨蛋黄酥, the mouthfeel of this creation was exciting, with the different elements coming together to give the pastry a super unique texture.
Though I enjoyed all the desserts I tried at Sherry’s Cake, I can’t deny that the prices are a little on the steeper side. However, I commend the quality of the ingredients and the creativity of these bakes.
My favourite was the Big Floss Mochi Cake 肉松麻薯大贝贝 as the generous wedge of mochi within was truly exceptional. Though I wouldn’t visit Sherry’s Cake on a regular basis due to the price of their desserts, I know that I’ll definitely return in the future when I’m craving Chinese desserts.
Expected damage: S$6 – S$30 per pax