Tai Chi Self-Ground Sesame & Almond Paste in Golde
In this day and age, where some hawkers have started using premixed powders to create desserts, I’m really glad to find an elderly hawker at Golden Mile Food Centre who still insists on grinding black sesame and almonds by hand.
This step is essential. It’s not simple grinding , she have to adapt the grinding method according to the current stock on hand. From experience, she knows whether a batch needs to be ground faster, finer, or coarser, and how much of each ingredient to add to better bring out the flavour when cooked.
As we all know, in wine, there’s a concept where well-aged wine forms droplets that cling to the glass when swirled, commonly known as “wine legs” or “wine tears.”
It’s the same for self-ground almond paste. It should have a smooth but not watery texture, with a whiff of natural almond fragrance , not the artificial scent of almond essence. One tip is to observe the consistency when scooping: it should be easy to lift, yet not runny. When poured into a bowl, it should flow smoothly like milk, not too fast, not too slow and you’ll notice a slight “almond leg” or “tear” clinging to the ladle for a brief second.
This stall is run by a sole Pioneer Generation granny. She told me she has been here for three years, and I applaud her for taking the extra effort to grind everything by hand. When I made payment via PayNow, I noticed her payee name included the word “lei cha,” which is another traditional dish that takes pride in hand-grinding.
That explains her insistence and that is the admirable stubbornness of the Pioneer Generation in delivering a truly good dessert.
Rating : can eat can dabao
Mama cake Authentic Hong Kong Dessert
B1-03 Golden Mile Food Centre, 505 Beach Road, Singapore 199583.
Open daily, Mon-Sunday
10am-2pm(or till sold out)
Visiting Golden Mile Food Centre and tasting the self-ground sesame and almond paste truly highlights the dedication and skill behind traditional hawker desserts. This artisanal method ensures a depth of natural flavor and smooth texture that mass-produced or premixed alternatives simply can’t replicate. The hawker’s experience in adjusting the grinding speed and texture based on the ingredient stock makes each batch uniquely delicious, preserving the authentic aroma and nutty richness that so many dessert lovers crave. Hand-grinding sesame and almonds requires patience and a keen sense of the ingredients’ quality. Unlike mechanized methods, hand-grinding allows better control over the paste’s thickness and smoothness. The perfect paste should exhibit a velvety texture that flows gently but isn’t watery, akin to the 'wine legs' seen in fine wines—this indicates proper emulsification and natural oils released during grinding. I personally appreciate how the hawker’s method reflects the Pioneer Generation’s ethos of preserving heritage foodcraft. Paying close attention to details like the subtle almond fragrance and the right paste consistency transforms a simple dessert into an experience that connects generations. Such dedication fosters a genuine taste and nostalgia missing in many modern dessert options. If you enjoy exploring culinary traditions or craving authentic Hong Kong-style desserts, this sesame and almond paste from Mama Cake is a must-try. Open daily until sold out, it’s an excellent place to savor handmade desserts and support hawkers committed to quality and heritage. Don’t miss the chance to enjoy this treat that combines skill, patience, and tradition in every bowl.
