After the craze wave of bubble tea, several Taiwanese dessert joints and franchises have sprung up in the city, Chatswood, North Ryde (Macquarie) and Eastwood in Sydney metro areas.
The first generation were starchy pearls, now the craze is on taro yam and sweet potato Q balls.
Herbal black jelly with pearls, red bean and taro with shaved ice (milk is optional)
warm tofu (soy bean curd) with lotus seed in ginger syrup
I'm was not too excited about the highly recommended taro yam and sweet potato Q balls.
It's fine for an occasional binge. Though not extremely high in sugar sweetness, it is high carbohydrate dessert which you might not want to indulge frequently. If given a choice opt for more natural root vegetables and less of the tapioca starch items.
In the days when some Asian children were under-nourished, it made sense for mums, aunts and grannies to make sweet soup rich in proteins and carbo to supplement the regular diet. Except for the cute rice balls, the rest are natural ingredients and are not difficult to assemble and boil if you have a good pot or pressure cooker. I say, it's a fad, a cool way for friends to chat over a meal without overeating, over ordering and overspending.
Related post : You might be interested in checking out Din Tai Fung Taiwanese northern dumplings - dim sum restaurant
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