BlackBall, Taiwanese Dessert in Richmond
The first thing I noticed was the droopy grass jelly covering the crushed ice. They are black and shiny like a mirror. It is the most jiggly grass jelly I have seen in Vancouver. When eating, the grass jelly has a noticeable herbal taste. The soft texture makes it the highlight of this dish. The crushed ice is course but not sharp. They are soft to the bite. Unlike Icy Bar’s Razor Sharp Ice, there is no unpleasant texture. There are condensed milk and brown sugar added to the crushed ice. I could taste a strong flavour of cane sugar, which is also quite pleasant. Taro Balls and Yam Balls are being called “TaroQ” and “YamQ” at BlackBall. To be honest, I am a little disappointed in these. The bite to them has no bounce. I understand this means that there is not much starch powder added, but it is not the texture I was looking for. Flavour-wise, they are not really sweet but has a good natural flavour of taro and yam. All these beans are perfectly cooked. Adzuki bean and Mung beans are cooked until their skin starts to peel. This made the interior very starchy. Sugar was added to the cooking process and very noticeable. The Kidney Beans are larger beans. The structure is more intact. I could still feel the pop when I bite into them.
