Macha Imo

From the Ministry of Food. Following an old post and finding a perfect excuse to enjoy macha imo again!

“The Imo series is a marriage between hot and cold desserts. While sweet potato is hot as it is deep fried, the Hokkaido milk base soft serve is very cold. The best way to eat our Japanese Imo series is to spoon a bit of everything and then eat them together. MOF uses premium grade A Japanese sweet potatoes imported from Japan. It is sweet enough so there is no need to add in extra sugar or syrup. *Please note that the soft serve ice cream will melt faster than usually due to the hot deep fried sweet potatoes.”

I had the mango version. Though I love mango, I realise not all mango-related desserts are nice. The mango syrup that was drizzled over the ice cream tasted fake, such a dampener to one of my favorite desserts. But I wonder why all mango syrup tastes so artificial, I have never come across one that makes me swoon over till I want to lick my spoon/bowl clean.

And mangoes taste awful when baked too. I had this mango and banana crumble at PS Cafe. The mangoes are all mushy and brownish and fibrous, I only finish it because it was expensive and I seldom waste desserts. Caramelized bananas when baked tastes so good but not mangoes, PS Cafe. I always hear good reviews about desserts at PS Cafe but I think this dessert is a crumbling failure, it tastes quite metallic, not sure is it the combination of awful mangoes and crumble on top or is it that mangoes and bananas are not best friends when caramelized together.

Before my macha imo, I had this Japanese dessert which I can’t remember the name. The pink and white powdered kueh-like thingy on the left makes me squeal with delight. It is so soft and chewy and gluntinous-like, which fits my hit-list of best texture combination. If not for the kueh thing, this dessert is quite normal as the taste of all the different ingredients feel rather separated.

And for the rest of the cast that day: tako sashimi and soba with kakiage (fried vegetables batter). Don’t be deceived by the huge portion, the soba is elevated with a strainer to allow the ice water to drip into the bowl.

~ by dansktan on June 28, 2009.