Our Cook in Residence, Amethyst Ganaway, makes the case for a rich, spreadable chicken and pork liver pudding.

The bean-curd-based pudding is a silky, smooth foundation for chewy taro balls, mushy red beans, fragrant almond syrups, and much more.

A closer look at the high-margin, much-loved dessert that underpromises and overdelivers. Time after time.