- im_nomad Jan 3, 2008 07:55 AM
At least I think this is what i recently had as a dessert in an Asian restaurant....a round little dumpling looking thing filled with black sesame paste floating in a soupy clear-ish mixture.
Now I pride myself on not being a picky eater and really i'm not one of those texture hating people, and i will often go for the weirdest, freakiest thing on a menu....but when i bit into one of these things and it unpleasantly exploded in my mouth...i couldn't eat another one. I had tried it on the suggestion of my sister who likened them to gulab jamun....not !!! The taste didn't wow me either, and i didn't like the weird chewiness of the dough.
It was kind of funny though....my mom, who is not good at chopsticks, tried to skewer one with a chopstick in the bowl, and it shot out the paste....it looked like she'd scared it, if you catch my drift....heehee.
I'm sure there are people who love these things...my sister and brother in law devoured them. Maybe i just don't like "exploding" type things....I couldn't eat whole clams again after biting into a whole one with, i guess, a large sac on it. . blech. It was my first try at fried clams which were a local speciality, and no one told me....i thought i had bitten into bad shellfish.
I LOVE these. They're basically like boiled daifuku or jin doi and can also be filled with peanuts or red bean paste. Like daifuki or mochi, the chewiness is due to their rice-based nature. They don't necessarily have to be served in a sweet soup (tong sui), and you might like them better "dry".
Love them too. Eating them with chopsticks - funny! You can eat the dumpling in two bites if you don't want all the filling to come out at once.
The same sort of "exploding effect" effectively turned most of my friends off chicken kiev, interestingly enough. I've learned to enjoy them after having eaten them on and off for most of my life and this is one of the many aspects of chinese desserts that I know will never appeal to many people who try it for the first time as an adult.