April 7, 2010
It was near Mother's Day or Thanksgiving when the shop's title, "恩点心", made an impact on me. Everyday is a day of thinking and receiving. The orange upholstery seemed to speak about more; so an inclination was made to pop in.
Right there in the middle were these four words, "Hawthorn Roselle Konnyaku Jelly". It sounded like my piece of bread. Hawthorn, the rose-gold pennies of our childhood; trick-and-treat chewing gums sugar from the hawthorn fruit. Roselle, purported by the shop, is rich in Vitamin C and has slimming and beautifying properties. Konnyaku, on the other hand is the fibre pack 'candy' which mothers persuade and kids risk their lives to engorge.
Hawthorn Roselle Konnyaku Jelly
So this was how the 3 (different)images I had in mind looked like. Combined. Hawthorn, was actually the distinctive sweet tang infused within the main body. It, probably gave it its colour also. Roselle was the delicate sprigs of herbs found inside the main body. (The darker undertones suggest the stringy inconsistency). Konnyaku, what which is left of it all is gimmicky the rest of the small bodies encircling the larger body.
The Hawthorn Roselle Jelly was smooth almost like sieved strawberries compared to the punch the Konnyaku jellies give.
On another shout-out is this, Black glutinous rice dumpling! It meets my criteria on black foods so we meet at the dessert table. In my face, these are especial dumplings heavy with aspirations. What is used to stuff dumplings? Potato, eggs, kimchi, nearing my tolerance level. How about sweet dumplings? I gladly succumb.
Black glutinous, rice skin dyed with the black of black glutinous? Or rice dumpling, chinese mismatched (mochi) balls with darkish bean paste? Lofty aspirations, black glutinous rice, a hotshot in Asian desserts now shaped and stuffed in dumpling! Crunch. Naturally tan rice running out. Now this is what I call the regular-stained-core food I log.
