Tasty Exposuer: Jewel-like crystal dumplings from Chiu Chow Boy Restaurant (3261 Kennedy Road, Scarborough) allows diners a glimpse of the sweet treasures hidden inside before breaking though its chewy steamed skins.

Snacking is a favourite pastime of mine, and like many fellow snackers, I’m always on the lookout for new things to eat. The GTA hosts a number of great establishments dedicated to the art of snacking - a fact that both my tongue and tummy appreciate. This is the second part of a series dedicated to freshly made snacks from East Asia. Part 1 focused on grilled and fried munchies that you could really sink your teeth into, while this post places focus on sweet endings. Dedicated to entice Torontonians with a sweet tooth, the following highlights features an alternative to the standard meal-enders of coffee and pastries. It’s time to ready those taste buds for more tempting treats, from dessert soups to fruity bubble tea, the options seem endless.

The mere mention of Chinese desserts has my heart a flutter. As a firm proponent of sweets that “aren’t too sweet,” items such as tofu “flower” (aka. pudding) combines custard-like warm silken tofu curd with a drizzle of sugar syrup. Sometimes the latter is spiked with add-ons like ginger juice (yum); other times it may be topped with a spoonful of sweetened sticky black glutinous rice and coconut milk (double yum). The nuttiness and creaminess of the black sticky rice pudding is like a sweet risotto, and always served al dente. I can think of no better juxtaposition of the pearly sweet grains then to set it against a background of smooth creamy tofu. Try this at Yan Woo Soya Bean (Unit H6, Market Village, 4390 Steeles Avenue East) and see what all the fuss is about.

Black glutinous rice is reincarnated as a sweetened congee (aka porridge) at Hung Fook Tong (Building-A Site 35-36, 550 Highway 7 East, Richmond Hill). Topped with coconut milk and toddy palm seeds, this bi-layered concoction is available hot or cold. Served hot, this dark pudding is soul warming; served cold, this dessert soup is both satisfying and hearty. The curiously sounding toddy palm seeds are akin to chunks of aloe or conjac jelly (very much like the little white cubes tucked inside those once popular before-they-were-banned-as-a-chocking-hazard lychee jelly cups). These translucent chunks are so oddly refreshing that one would be tempted to order a second bowl.

But why tire the palate with the same tasty Asian sweet when there are still so many undiscovered delights? Sticky rice makes its grand entrance at Linda Restaurant (335 Yonge Street), combining the slightly sweetened glutinous pearls with a perfect square of mango and drizzle of coconut milk. Other mouth-watering desserts are also available, but trust the masses when it comes to their favourite selection. This author swooned at the clever inclusion of black sticky rice at the heart of one special order, which took the classic dish to the next level.

Take the same grains and grind them up for yet another creation. Glutinous rice flour is formed into chewy bubble gum-like balls that are cooked in sugar syrup and showered with chopped peanuts, shredded coconut, sesame seeds and granulated sugar. Beware the inconspicuous appearance of these little dumplings as they are extremely delicious and oh-so filling. This platter is from Tracy Dessert (formerly Liu’s 1 Restaurant, Unit 29, 3255 Highway 7 East, Markham), but stands at the night market or at Pacific Mall may sell freshly prepared pieces, literally cut with scissors, from prepared dough slabs. The delightful bouncy cubes are then tossed in a huge bin of the same crumbly, crunchy topping and served with a helpful supply of toothpicks.

Sweet goodness can also be found stuffed inside the aforementioned glutinous rice balls. Also known as tang yuan, these dumplings may be filled with black sesame paste, red bean paste, matcha green tea paste, taro, or peanut and sugar. The chewy balls are then served in a simple ginger and rock sugar tong sui (aka sugar water) or as an addition to a bowl of sweetened red bean, taro, peanut paste, fermented glutinous rice or ground black sesame dessert soup (seen here from Hung Fook Tong).

Speaking of surprises, I have a genuine personal fondness for Chiu Chow style sweet crystal dumplings (aka zui zian bao, seen at the top of this post). These translucent glutinous dumplings are steamed wonders that proudly show off their delicious innards. Order a platter of the red bean paste, taro or sweet custard variety (or even a mixed trio) at Chiu Chow Boy Restaurant after finishing a tasty meal that may include barbecued squab, herb-soy sauce braised goose and duck (don’t forget to try the duck tongues!), oyster omelette and rice soup (a watery soup with rice). Delicious!

Besides the typical red bean soup or mango pudding, another common and popular spoon-able dessert is sweet almond soup. Tracy Dessert serves a slightly clumpy version, and features other dessert soup classics like sweet potato soup (really refreshing!), green bean sweet porridge, water chestnut sweet porridge and an assortment of herb teas. I remember years past when I would order the Herbal Jelly (aka. gwei ling go, made with turtle shells and is reported to be as good for you as it is bitter), but now favour the double boiled egg and milk - a silky steamed egg white and milk custard which I find extra tasty when spiked with ginger juice (for an additional $0.50). Just make sure you give yourself an extra 15-20 minutes wait time as each steamed custard is made to order. Nutritious and healing desserts - seriously, can anyone ask for more?

 

Is it a drink, snack or dessert? Bubble tea is a Taiwanese invention that is available at many Hong Kong style cafes, noodle and congee joints, or at specialty tea shops. Fresh fruit juice options are available (with a personal bias for a watermelon-strawberry combo), but the classic is plain strong Ceylon tea with milk. This snack food/drink has become so popular that whole legions of youth flock to bubble tea houses as much as Bay Streeters to their daily Starbuck/Second Cup/Timothy’s fix. Bubble tea may be served hot or cold, with or without sweetened tapioca, using other tea blend bases (including jasmine green tea), and in a rainbow of flavours from taro, strawberry, granny apple to Horlick’s, sesame, and chocolate milk. Favourite spots to chill for an icy sip include: A Place For Us (Unit 27, First Markham Place, 3255 Highway 7 East, Markham); TenRen’s Tea & Ginseng (Unit 101, 111 Times Avenue, Thornhill); and Destiny Bubble Tea (633 Silver Star Boulevard, Scarborough). The version pictured above is an almond milk bubble tea with tapioca from Green Grotto Tea Room (7030 Warden Ave, Unit D2, Markham). Just take note, the “bubbles” in the bubble tea refers to the frothy foam at the top of the drink (seen in cold drinks) that are made possible from the drink’s quick jaunt in an ice filled martini shaker; the chewy black “balls” at the base of the cup/glass are the tapioca.

Trips for bubble tea do not only pertain to chilled, frothy beverages. Steaming hot cups of black, green or herbal teas are perfect during those chilly winter days. Pricier or specialty blends may be served in tea sets - sometimes kept warm by a candle at its base. From traditional loose leafs of exquisite Asian blends, to fruit juice teas, these drinks are as tasty as they are visually appealing.

My mind wanders from our brisk winter days to that of reposing under the summer sun. Imagine a refreshing break with nature’s candy, South East Asian style that is. Fruit takes on a fusion spin by finding themselves in mixed tea slushes, juiced with tapioca pearls or enrobed in a layer of matcha chocolate garb. The strawberry based sweets depicted can be found at many Chinese dessert houses, bubble tea shops or night market stalls.

Finally, one might take a chilly break with Japanese shaved ice. These are essentially snow cones with flavoured syrup - the twist being choices as exotic as “blue-hawaii” or “green parrot.” Find these frozen treats at food stalls at festivals (such as the Japanese Canadian Cultural Centre Annual Bazaar).

From the edible, to the drinkable, a trip across this culturally diverse city of ours opens up so many eating opportunities. Maybe it’s time to go for a chewable drink or snack on a “feeler.” Thanks for joining me on this virtual snack binge, but enough with the sitting already, go out and get some!

Renée Suen is a graduate student at the University of Toronto, specializing in cardiovascular sciences. She has an insatiable appetite and can often be found searching for something tasty to eat with her camera. Many of these culinary discoveries can be found on her Flickr site.