Grave cakes are part of the rites during ancestor worship and cleaning of the ancestral tombs. The three most commonly used kinds of grave cakes are hung kuei cakes, fa cakes, and shu chu cakes.

Hung kuei cakes, used during deity worship, consist of an outer layer made of glutinous rice dough dyed red and imprinted by using molds with the design of a peach or a tortoise. They are filled with red bean paste or peanut powder. The most widely used type of grave cake, they may be used during many different occasions.

Fa cake, on the other hand, are made by squeezing the water from Penglai rice milk, kneading the remaining dough together with baking powder, and steaming for three to four hours. The fa cakes symbolize burgeoning wealth and thus it is extremely important that the cakes sufficiently "rise." Cakes considered to be well-risen have a bulging appearance and the lines of the turtle imprinted on its surface will be deep.

Tsao Tsai cakes are also commonly used as offerings during deity worship. Their greatest distinguishing mark is that the outside of the cake is kneaded with an herb . These cakes come in both sweet and salty flavors.

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