Growing up as a kid, I always loved the Sunday mornings when we would stop by the local doughnut shop on the way home from church. It was steaming hot sugary bliss that was sure to leave my brother and I hyperactive for hours.
Along with the steaming bowls of congee that so pleasantly woke me up, my mother-in-law triggered these fond childhood memories with this delectable pastry that I could eat for breakfast any day of the week.
Ngau Lay Soh or “Cow Tongue Pastry” is so called because it looks somewhat like a bovine tongue, but luckily has neither the same taste or texture. Instead, it tastes like a typical American doughnut, but without any kind of topping or glaze. Eat it plain, or dip it into your congee. The slight sweetness and fluffy texture are sure to put a smile on your face.
Outside of Hong Kong, so far I’ve only been able to find this in New York and London. If anyone knows where to get it in Los Angeles, I’d love to know.