Just got back from a mind-numbingly good food spree in Singapore, Cambodia, and Malaysia.
We had a dessert in Singapore which was made with sweet yam paste and ginkgo nuts. It was served warm, with chunks of taro and sweet potato. The consistency was that of a thick broth - it was, simply put, ambrosia from the food gods. Is there anything that even remotely resembles this in Southern California?
As always, Thanks in advance!