Mango Mango Mango Sampler: Purchased from the St. Mark's location of asian-dessert-chain Mango Mango, this platter contains a sampling of three different desserts. The first was starchy and slightly too firm glutinous rice balls paired with fresh mango fruit (the latter of which was ripe and sweet). The next was lychee jelly (very sweet and similar to the type you would expect to be at the bottom of a bubble tea) and a scoop of mango ice cream, which was a tad creamy and did not tasting distinctively of mango. The ... (read more) 3.5/5.0
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Golden Gate Bakery Sesame Ball: A dim sum classic, fried glutinous rice balls filled with red bean and tossed in toasted sesame seeds are a rare treat often worth the calories. Instead of choosing the default eggtart at San Francisco Chinatown’s Golden Gate Bakery, I selected their take on the sesame ball, seemingly transmogrified to twice its normal size. Barely fitting in my palm, the ball still had the same thin glutinous rice shell you expect but with double the amount of red bean paste inside. As the red bean paste is... (read more) 2.0/5.0
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Spring Home peanut flavored glutinous rice balls: Small, frozen rice balls with a peanut filling consisting of a thick paste and bits of peanuts. The texture of the peanut filling is not very good, and it gets stuck in your teeth. Not too sweet (contains 4g of sugar per serving). 2.5/5.0
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Jinga rice wine cake: Korean rice flour "cake" that had a glutinous yet spongy texture. Traditionally called jeungpyeon, it is similar in flavor to sake-steamed glutinous rice desserts you might have in Taiwan. Unfortunately, this version is dry and difficult to eat, and the flavor is one dimensional. 1.5/5.0
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