Rainy
The earth's colour comes in many tones, if you know where to find them. The pastes of our food so compelling and complete, it can almost become a rainbow.
And of course, for such historic pastes and products, one would have to go to local chain retailers, preferably also dealing with some other hometown desserts, increasing the chances of finding them. One of this is the household name, the heartwarming soya beancurd, where it seems to permeate every corner of Singapore. It would probably have a paste or two, to accompany its soy desserts.
Mixed (SGD 2.00)
Here at Pinle, it really has some oldschool pancake, the soft kueh rolls tweezed and oozing with jamy insides, besides the best seller soya beancurd. When viewed at their concentric sides, there are more flavours seen than the usual, the sliced cheese, fair yellow, the green tea, green, the peanut, honey brown, and the red bean, dark brown!
Tossing the green tea roll around, you are amused that it is actually green in colour, the jade like patty trimmed and flattened, cool and icy against the brown skin. Another adorable whorl is the cheese, so ingenious flattened out into a patty, when it actually exists as a solid. All four of them hailing from different orgins, yet able to withstand the same formula, homogenous as linings within the rolls.
P.S. So how did the green tea, the variant with the inside deviating the greatest from the normal colour wheel of a pancake group, taste like? It would have probably been one of the best, because not only does it have the smoothness and creaminess of the common red bean, it is less of the beaniness with a light floral note. Like how we like green tea in our traditional confectionery foods. All this detected between a usual soft, moist pancake. And remember, it is only at Pinle, for the concentric swirl in such a limited sight!
