Our mother, Oak Lo, was "Hammi" to her grandkids — they couldn't quite say Halmoni, Korean for grandmother. Her desserts were what everyone remembered, and the secret was always the same: never too sweet.
During the pandemic, the two of us — a brother and sister — set out to preserve her recipes. We worked with food scientists to turn a family recipe into a shelf-stable mix: a few clean ingredients, no preservatives, no artificial flavors. Just add cream, whip, and you get the same light, barely-sweet finish Hammi made by hand.
A grandmother's recipe, made for every kitchen.