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2012-09-11
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Namoo's sweeping selection includes a mousse-like sweet pumpkin and tofu cake that might be the least sinful, most natural-tasting cake we've tasted this year. Carb attack! Yaksik, steamed glutinous rice, seasoned with brown sugar and mixed with chestnuts and pine nuts. Traditionally eaten at Korean weddings and festivals, but available all year round at Namoo. Yang Geng, jelly-like tidbits with flavors reminiscent of beans. Or of nature or something. Yakgwa, sweet, crunchy biscuits made of hon
Namoo's sweeping selection includes a mousse-like sweet pumpkin and tofu cake that might be the least sinful, most natural-tasting cake we've tasted this year.
Carb attack! Yaksik, steamed glutinous rice, seasoned with brown sugar and mixed with chestnuts and pine nuts. Traditionally eaten at Korean weddings and festivals, but available all year round at Namoo.
Yang Geng, jelly-like tidbits with flavors reminiscent of beans. Or of nature or something.
Yakgwa, sweet, crunchy biscuits made of honey, sesame and wheat flour.
Getting hot and heavy: Mat-tang, an addictive ensemble of honey-glazed sweet potato, pumpkin and nuts. Steaming, starchy and sugary; we can't stop snacking!
Beverages, an acquired taste: sweet potato latte and rice wine yogurt cocktail.
Cutesy touches for a cute cafe.
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