Kulu’s sawdust pudding is way better than it sounds.
There are more than a few a misconceptions about Chinese desserts floating around. There’s the completely wrong-headed notion that Chinese civilization was exposed to sugar later than its Western counterpart and therefore its desserts are simply not as good. Another perhaps less foolish notion, of which I am personally guilty, is that all Chinese desserts are either heavy and buttery like egg tarts and jindui, the fried Chinese “doughnut” filled with red bean paste.
As I’ve learned from experience with the wonderful dou hua or flower tofu from Soybean Chen, these Western misconceptions are just that. Last week Jayson Chong, owner and creator of Kulu Desserts, helped me to further dispel these lao wai misconceptions by introducing me to his more modern, lighter take on Chinese sweets. (more…)
Shaved ice is a refreshing summertime favorite for this hot-blooded Italian-American. Latino versions of the treat skew toward minimalism, just some flavored syrup and perhaps a drizzle of sweetened condensed milk. In Asia it’s a more elaborate affair, often featuring red beans, boba, pudding, and fruits. The most elaborate one I’ve encountered is the nam khaeng sai ($5), at Tea Cup Café.(more…)
There are many wonderful things to eat at Flushing’s Curry Leaves, including an entire hawker style soup service that runs from 4 a.m. to 11 a.m.. One of my favorite things is a psychedelic green and white pandan confection. I don’t know whether to call the mostly green parallelograms pudding or gelatin. One thing’s certain, they are delicious, sweet with just a hint of savoriness. The sweet comes from the green portion and the savory from the thin white layer, which tastes of coconut and a whisper of salt. The cool pandan pudding is a fine snack on its own. It also makes for an especially welcome finale to the often fiery fare here. Four of the wobbly scalloped-edge blocks and an iced coffee will set you back a mere $4.50.