food & things with Christy Wang
These buns combine the ever-beloved cinnamon roll with the flavor profiles of tang yuan (a chinese mochi-like dumpling dessert) — black sesame on the inside and a slightly salty peanut caramel on top! Do these count as breakfast or dessert? IMO they’re both! For the …
Osmanthus is a fragrant flower that has a sweet, apricot-like scent. In shanghai, it’s used in teas, desserts, and perfumes. Osmanthus-goji jelly Osmanthus-goji jelly blends the fragrant floral notes of osmanthus flowers with the sweet tang of goji berries, creating a beautiful, refreshing dessert! I …
A friend introduced me to che bap a few years ago and it’s always reminded me of the corn “tea” I grew up drinking, which was just the residual water left over from boiling corn, and I am so for it! It kinda reminds me …
Mango sago is one of my favorite desserts and it only takes 5 ingredients to make! There’s a few different ways to make it, some people combine the sago and mango all together, personally I like the look of layers so I keep them separate. …
Nan Gua Bing, chinese pan-fried pumpkin cakes are these delightful little treats made by mixing steamed kabocha squash with glutinous rice flour, to make a dough with a mochi-like texture. They can be pan-fried plain or filled with some red-bean paste, I also like to …
I generally dislike baking *but* the two pastry-like things I do like to bake are scones and galettes because they’re both pretty forgiving. I also think that galettes > pies. Disclaimer: I am definitely not a baker but these are some persimmon galettes I brought …