While influenced by its Japanese counterpart, wheel pies have since evolved to include distinctly Taiwanese flavours and adaptations, setting them apart from Imagawayaki.

Taiwanese wheel pies are often smaller in size, and feature a wider variety of fillings, including both sweet and savory options, which are less common in Japan.

[13] Additionally, Taiwanese vendors frequently experiment with modern flavors, such as matcha, salted egg yolk custard, and mochi, making wheel pies a more versatile snack.

The cooking methods and batter recipes may also differ slightly, with Taiwanese versions favoring softer and fluffier textures compared to the denser Japanese Imagawayaki.

[16] Modern interpretations of wheel pies include innovative fillings such as matcha, mochi, salted egg yolk custard, Earl Grey milk tea.