if you love mochi, you probably love the ‘qq’ texture of it that is oh-so satisfying. this ‘qq’ texture can be described as soft, springy, and bouncy, a desirable quality in many asian desserts. this waffle recipe achieves the perfect harmony of crispy and chewy with a 1:1 ratio of white rice flour to glutinous rice flour. do not fret as glutinous rice flour is made from ground up sticky rice and is 100% gluten free, contrary to what the name suggests. recommended pairings: coconut ice cream, pandan kaya, and grilled peaches!
it wasn’t too long ago that I had my first real deal kung pao chicken. I always thought of it as an americanized-chinese-mall-food-court thing, often looking way too electric orange for comfort, and always mixed with an assortment of previously frozen vegetables (including the dreadful baby corn) note: fresh baby corn is actually amazing but really difficult to come by in north america
