Oh sorry! We’ve only been able to make it out there during weekends, so even though we’ve been to VP Tofu like 5 times, they were always on the weekend. I’ll update my OP to mention that. Thanks.
Did you get any Tofu Flower at VP Tofu? Or just the Egg Tarts at Jim’s? How were they?
Just tried VP’s black sesame soup. The viscosity is off…way too thick like a paste…I suspect that they didn’t wanna spend a lot of time making them so they put a lot of rice flour to thicken it up
Wow, what time did you get this at? I wonder if it’s toward the end of the day? The last 4 times we’ve gotten it (usually brunch time) it’s never been “paste”-like at all. Maybe end of the batch (bottom of the pot)? Bummer though.
Possibly…since it was around 4 but looking at @JeetKuneBao and your pics, they look really gloopy too. A good black sesame dessert soup should be very smooth and luscious.
@ipsedixit or @robert : is it possible to move/crosslink the section referring to a Bay-area eatery to the SF/Bay-area forum? Might be helpful to have this info for those doing a search on that specific forum…
I went to VP this weekend and was super excited to try their black sesame puree. It was Saturday, shortly after 12 pm. I was saddened when I got home and saw the consistency of the puree - thick and kind of goopy. My conclusion was that they must use a thickening starch, a process known as “開粉.” The sesame seeds could benefit from more roasting too as the flavor wasn’t as strong as I’d like.
I just got this from the Phoenix on Valley and New Ave. It’s much better than the Rowland Height location since it’s much less goopy. As far as flavor goes, I’m a little sick so I can’t make a judgement on that.
It’s been 2.5+ years since the initial post. Kee Wah prices now are $1.80 for signature egg tarts and $2.00 for Portuguese egg tarts. The flaky crust on the signature tart is good but a bit eggy. I think I like Portuguese egg tarts better.