Hasma

Dessert from frog glands, popular in Asia

Hasma (harsmar, hashima) is a Chinese and widely Central Asian dessert ingredient made from the dried fatty tissue found near the fallopian tubes of true frogs, typically the Asiatic grass frog (Rana chensinensis). Because of its whitish appearance, hasma is often called "snow frog fat". Hasma is relatively expensive, so it is reserved for special occasions and in high end restaurants.

Hasma is produced primarily in the Heilongjiang, Jilin, and Liaoning provinces in China. Previously part of Chinese imperial cuisine, soups made with hasma are now widely available in North American cities with large Chinese populations and in Mainland China, Taiwan, Singapore and Hong Kong, albeit at a high price.

Hasma is sold dried as irregular flat pieces and flakes ranging from 1–2 cm in length and 1–5 mm in thickness. Individual pieces are yellowish white in color with a matte luster, and may be covered with off white pellicles. When rehydrated, dried hasma can expand up to 10 15 times in size. The dried hasma is rehydrated and double boiled with rock sugar to create a glutinous texture and opaque color. Dried or rehydrated hasma has a slight fishy smell. In its unflavored form it is sweet and slightly savory in taste with a texture that is glutinous, chewy, and light, quite similar to that of tapioca in a dessert.

Hasma is taken for medicinal purposes in traditional Chinese medicine. Hasma is prescribed to treat respiratory symptoms, but there exists scarce scientific research to support this practice. It is also a suggested remedy for stomach ulcers and to improve the appearance of skin, and even for restored strength after childbirth.