food & things with Christy Wang
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 …
This Hawker eats series is in collaboration with my friend, Em, who’s the mastermind + owner of Dabao Singapore. I’ve never had a Mee Jiang Kueh before but Em had shared this video of a 72 year old Singaporean uncle who started his Mee Jiang …
Inspired by the dessert I had at Kedai Mekan a few weeks ago, this black sticky rice pudding reminds me of the sticky rice porridges my mom used to make for me as a kid, meets mango sticky rice. It’s topped with coconut cream and …
These Japanese-inspired strawberry sandos are just absolutely delightful and only require 4 ingredients! And who knew freshly whipped cream was SO good?? Peak strawberry seasons (read: now) is the perfect time to make these – you can also use other fruit like kiwi, oranges. I’ve …
