In search of: Chinese dessert: Sweet yam paste with ginkgo nuts
- J.L. Dec 17, 2008 04:32 PM
Just got back from a mind-numbingly good food spree in Singapore, Cambodia, and Malaysia.
We had a dessert in Singapore which was made with sweet yam paste and ginkgo nuts. It was served warm, with chunks of taro and sweet potato. The consistency was that of a thick broth - it was, simply put, ambrosia from the food gods. Is there anything that even remotely resembles this in Southern California?
As always, Thanks in advance!
I've had it as a free dessert at Chinese restaurants here in So Cal before, though I can't remember which restaurants off the top of my head. I'm sure some of the Chinese restaurant experts here can tell you some places where this is served.
The versions I've had have been much thicker than a thick soup, though. I would describe it as more of a soft cookie dough consistency. Thick cake batter?
I don't care that much for the dish myself so that's why I don't remember where I got it. A little sweet for my taste.
edit: Actually, now that I think about it I believe this is a Chaozhou dish and I've seen it on the menu at New Trieu Chau Restaurant in Garden Grove. It's the inferior one located across the street from Lee's Sandwiches on Westminster and Brookhurst. The noodles aren't nearly as good as the real Trieu Chau on Newhope, but it's more spacious, has better parking, and is open longer hours so I stop there sometimes to get noodles to go. They have a lot of Chaozhou dishes on the menu that I've never tried, but I'm sure this yam paste and ginko nut dish is one of them. They even have a picture of it in the entrance.
You can get it as "to go" at many Chinese/Hong Kong restaurants, incl. 888, Seafood Village, Ocean Star ... just to name a few off the top of my head.
Problem is, this dessert is best enjoyed warm. So if you buy it, gotta remember to heat it up before enjoying.
I got the dessert at Capital Seafood in Monterey Park yesterday. AWESOME. I took most if it home, and it heats up really nicely too! Thanks, guys!