Hasma

Hasma is a distinctive dessert ingredient originating from China and Central Asia. It is derived from the dried fatty tissue surrounding the fallopian tubes of true frogs, most notably the Asiatic Grass Frog, and is sometimes referred to as "snow frog fat." In Western pharmaceutical terminology, it is known as Oviductus Ranae. Hasma is considered a luxury item, often reserved for special occasions or featured in high-end restaurants due to its substantial price.

The production of Hasma predominantly occurs in Chinese provinces such as Heilongjiang, Jilin, and Liaoning. Historically, it was a delicacy reserved exclusively for emperors and empresses. Today, Hasma soups can be found in regions with significant Chinese populations, including North America, China, Taiwan, Singapore, and Hong Kong, although it remains a premium product.

When purchased, Hasma appears in the form of dried flat pieces and flakes. Upon rehydration, it expands considerably. The rehydrated Hasma is typically double-boiled with rock sugar, resulting in a glutinous texture and opaque appearance. It possesses a mildly sweet and savory flavor, akin to tapioca, with a chewy consistency.

Culinarily, Hasma is used to impart texture and a touch of elegance to sweet soups. It is often paired with ingredients such as jujubes, dried longan fruits, and lotus seeds. You may encounter it in dishes like "Three Snow Soup" or even in upscale versions of shark fin soup at sophisticated dining establishments.

In Traditional Chinese Medicine, Hasma is believed to confer various health benefits. It is used to address respiratory issues, stomach ulcers, improve skin quality, and aid in post-childbirth recovery. However, it's important to note that scientific evidence supporting these health claims is limited.