The pistachio paste came thick and velvety, made from premium California pistachios. I liked that it wasn’t overly sweet, any heavier and it would have turned cloying. The crushed kernels added crunch and warmth, balancing the nutty richness.

The taro double‑layer milk custard offered a gentle counterpoint. Fresh taro gave it a fragrant and grainy texture, while the creamy milk custard melted in the mouth. Together, the taro and custard layered earthiness with milky sweetness.

The two desserts contrasted beautifully with pistachio’s bold depth alongside taro’s soft creaminess. Both fresh, handmade and comforting.

Intense Pistachio Paste 》$8.60
Taro Double-Layer Milk Custard 》$5.30