During the early Republican period, Taichung baker Wei Ching-hai improved on a traditional malt cake to create the sun cakes known today. Sun cakes ensconce a malt sugar filling in a golden pastry shell that is formed into a flat round shape approximately the size of a palm for convenient eating. The name comes from their sun-like shape.
Sun cakes are also known as "xibing" (fine cakes) due to their delicate texture and popularity as a dessert among the better heeled. They are also known as "paobing" (soaked cakes) due to the common practice of dipping them in hot soymilk to release their malty taste and soften the texture for easier consumption by seniors and children with baby teeth. Taichung is the cradle of sun cakes and home to several old-time bakeries that specialize in making this treat. The cakes are a popular souvenir gift among visitors to central Taiwan.