Simone Jacobsonand her mom Jocelyn Law-Yone havebeen trying to introduce Washingtonians to a Burmese street snack called falooda with a series of one-off pop-ups this year. Now they, along with business partner Eric Wang, are getting a bigger platform to serve the parfait-like treat made of ice cream, basil seeds, flavored gelatin, and a hodgepodge of other ingredients. Beginning June 1, their business, Toli Moli, will be setting up shop in Union Market.
Variations of falooda can be found throughout the the Middle East and Asia and are typically filled with all sorts of artificial ingredients. Toli Moli makes a decidedly more gourmet version.
Their staple “royal” falooda is comprised of pomegranate-ginger gelatin or “jellies” (not from a Jell-O box), basil seeds, vermicelli-like noodle pudding, ginger milk, vanilla ice cream, and rose water syrup with sprouting pumpkin seeds on top. Other flavors include mango, coffee, and cherry blossom, which contains apple-mint jellies and cherry-soaked apples. A rotating “chef’s choice” flavor will be available only on weekdays. Each is priced at $7.99.
The only other offering is a Burmese hot black tea sweetened with condensed milk. “Even though it’s going to be summertime, tea cools you down,” says Jacobson, who’s also the general manager at Masa 14. While they considered an iced version, “the traditional way is to drink it hot.”
Toli Moli will be in Union Market for at least six weeks, but Jacobson hopes they may be able to stay longer. Find the faloodas Tuesdays through Sundays from 11 a.m. to 8 p.m. on weekdays and 10 a.m. to 8 p.m. on weekends.
Here’s the full menu: