I am usually not fond of the yam desserts as they tend to be overly sweet and the paste often too sticky for my liking. But I found this dessert to be warm, light and elegant with subtle tones of sweetness without the sweetness overpowering the entire dish. Of course, hashima is known to be nourishing for the lung and kidney, promotes metabolism and moisturises the skin too.
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I also liked that it was served in a young coconut and could not help but scrape every part of the coconut on the sides for every last bit of coconut flesh. So good!
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Swipe ⬅️ for more pics. This dessert is available as part of the Chinese New Year🧧menu.
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