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2013-04-07
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photos and more here: http://andmorefood.wordpress.com/2013/04/07/blackball-singapore-katong/this place is pretty awesome. their specialty is smooth, silky grass jelly – a black, translucent jelly without much discernible taste, usually served in large cubes for dessert or thin slivers in syrup as a drink – as a bed for other toppings: starches such as taro balls, beans cooked in sugar, and various other accoutrements.I had mine with milk, two types of sugared beans – adzuki and kidney, as well
this place is pretty awesome. their specialty is smooth, silky grass jelly – a black, translucent jelly without much discernible taste, usually served in large cubes for dessert or thin slivers in syrup as a drink – as a bed for other toppings: starches such as taro balls, beans cooked in sugar, and various other accoutrements.
I had mine with milk, two types of sugared beans – adzuki and kidney, as well as nata de coco (a chewy coconut water jelly). so simple, and beautifully good – you get them in four temperatures spanning the hot-to-very-cold spectrum, and the icy version was a refreshing post-dinner dessert.
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