Lucy Wang, Author at Taste Recipes

Lucy Wang’s Ice Cream Cake Pops

Lucy Wang — Fri, 02 May 2025 15:35:48 +0000

Ingredients

CAKE BATTER:
1 cup sugar
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup butter, softened
1/4 cup vegetable oil
3 eggs
1 cup milk or water
FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon sugar
1 teaspoon vanilla extract
DECORATION:
Candy melts, or white chocolate or semisweet chocolate chips
Sugar sprinkles
Trader Joe’s Hold the Cone Tips (or Muddy Bites Waffle Cones filled with chocolate)

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Directions

Mix all the wet ingredients from the cake batter in one bowl, and mix all the dry ingredients in another bowl. Sift the dry ingredients into the wet ingredients and mix until smooth.
Line a baking sheet with parchment paper and evenly distribute the cake batter. Bake at 350°F for 30 minutes. I used a 10x15 baking sheet; the time may vary depending on the size and depth of the bakeware. If you poke a toothpick in the center and it comes out clean, then it’s good to go! Allow the cake to cool to room temperature before the next step.
For the frosting, mix cream cheese, butter, sugar and vanilla extract. You can also completely remove the sugar since we’ll be adding icing and sugar sprinkles later. Crumble the sheet cake and add the frosting. Massage everything until it feels like dough. Roll into 1-inch balls.
Microwave candy melt at 30-second intervals and mix until smooth (but still fairly firm—you don’t want it to be runny yet). Dip the bite-sized chocolate waffle cones in the candy melt and place one cake ball on top. Place on a baking rack to allow the icing to harden.
Once all the cake and cones are used, microwave candy melts for 30 more seconds. This time, add 1 teaspoon of coconut oil at a time, stirring between additions, until it becomes runny. Grab a cake pop cone and dip it in the warm and liquid candy melt, then immediately dunk it into the sugar sprinkle to coat generously. Place it back on the baking rack to cool completely. Repeat for all the cones.

Lucy Wang’s Zongzi

Lucy Wang — Wed, 30 Apr 2025 22:44:15 +0000

Ingredients

24 bamboo leaves
2 cups glutinous rice
1/4 cup Lee Kum Kee dark soy sauce
1/4 cup Lee Kum Kee light soy sauce
2 pounds pork belly, thick sliced
1/4 cup Shao Xing cooking wine
1 tablespoon sugar
1 bunch green onions, chopped to about 2 inches long

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Directions

In a large bowl, add the bamboo leaves and cover them completely with water (use something heavy like a plate to make sure they’re all submerged in the water). Place the glutinous rice in another bowl and cover it completely with water. Soak both the bamboo leaves and the rice overnight.
The next day, rinse the glutinous rice in a strainer to get rid of the extra starch on the surface. Put the rinsed glutinous rice in a bowl and stir in a little dark and light soy sauce. Set aside.
Put the pork belly in another bowl. Add the cooking wine, dark soy sauce, light soy sauce, sugar and green onions; massage well with a glove, then set aside for 30 minutes to marinate.
To assemble, stack two pieces of drained bamboo leaf and curl inwards until you make a cone. Add 1 tablespoon of glutinous rice and pack it down. Layer with pork belly (1 to 2 pieces is plenty), leave a little room on top. Top with glutinous rice and pack it down.
Fold bamboo leaf until no filling shows (use an additional bamboo leaf to make sure it’s all covered). Tie it very tightly with butcher twine and cut off any excess leaves poking out.
Put the zongzi in a large pot and fill it with water. Cook them on medium heat for about 3-1/2 hours.
Once it’s finished cooking, cut the twine and unwrap the steaming hot and fragrant zongzi. The sticky rice should be nice and savory, while the pork should be super tender and fall apart easily.

Lucy Wang’s Hanami Dango

Lucy Wang — Tue, 15 Apr 2025 15:26:48 +0000

Ingredients

1/4 cup rice flour
1/4 cup glutinous rice flour
1/4 cup sugar
1 large strawberry
Ceremonial grade matcha
Hot water

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Directions

Mix rice flour and glutinous rice flour, then divide into 3 bowls (one bowl for each color). Use a food scale for even distribution. Divide sugar into 3 equal servings (one bowl for each color); again, use a food scale to divide equally.
To make the white dango, take the first bowl with equal parts rice flour and glutinous rice flour, add one serving of sugar, and mix. Add a dash of hot water to start incorporating everything so it’s mochi-like (make sure to add only one tablespoon of water at a time). The mixture should end up slightly sticky yet firm enough to mold into shapes. If it’s too wet and sticky, add a little more glutinous rice flour; if it’s too clumpy, add a little more water. Knead until it’s smooth. Distribute into even little nuggets, use the palm of your hand and roll them into little balls.
To make the pink dango, take the second bowl with equal parts rice flour and glutinous rice flour. Add one serving of sugar (no water this time). Muddle one large strawberry until super smooth, then use a mesh strainer to further smooth out the muddled fruit to reduce clumps and seeds in the final product. Add the muddled strawberry to the flour and sugar mix, mixing until everything is incorporated; knead until smooth. Distribute into even little nuggets, use the palm of your hand and roll them into little balls.
To make the green dango, take the last bowl with equal parts rice flour and glutinous rice flour, and add the final serving of sugar. In a prep bowl, mix 1 teaspoon of matcha powder with just a dash of hot water. It should be a thick and vibrant green sauce. Add the matcha sauce to the flour and sugar mix. Mix until everything is incorporated; knead until smooth. Distribute into even little nuggets, use the palm of your hand and roll them into little balls.
To cook the dango, bring 4 cups of water to a boil. Once the water is bubbly, vigorously add one color only to avoid any color transfer. Once they’re all floating to the top, cook for an additional 3 minutes (the total should be about 6-8 minutes).
Immediately fish out the dango with a mesh ladle and dunk into an ice bath. Remove from the ice bath in about 30 seconds to a minute; if it’s left in there too long, it’ll become hardened on the inside. Repeat this twice more, once for each color that’s left.
Skewer them in green, white and pink order and serve.

Lucy Wang’s Dubai Chocolate Basque Cheesecake

Lucy Wang — Thu, 10 Apr 2025 19:51:51 +0000

Ingredients

1 block (8 ounces) cream cheese, softened
1/2 cup sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
1 tablespoon all-purpose flour
1 cup frozen shredded phyllo dough (kataifi)
1 tablespoon butter
4 tablespoons pistachio butter
4 ounces semisweet chocolate
1 tablespoon virgin coconut oil

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Directions

Preheat the oven to 450°. In a mixing bowl, combine cream cheese, sugar, eggs, vanilla extract, heavy whipping cream and flour until fully incorporated. Let it sit for 20 minutes.
Line a 6-inch cake pan with parchment paper. Pour batter into the cake pan. (If it’s clumpy, pour the batter through a sifter instead of overmixing it.)
Bake for 25-35 minutes, depending on your oven. The top should look burnt, while the middle is still very jiggly. Allow to cool completely at room temperature, then refrigerate for 6 hours or overnight.
In a pan, add butter and kataifi on light-medium heat. Cook until golden and crisp. Be sure to stir often to cook evenly and to prevent burning. Set aside and allow kataifi to cool completely. Add pistachio butter to the cooked kataifi 1 tablespoon at a time. Incorporate well so you can adjust how creamy and crunchy you prefer it to be.
Take the cheesecake out of the fridge and top with kataifi mixture. (It should be crunchy, like the sound of walking on snow!) Melt chocolate and coconut oil and stir until smooth. Allow the chocolate mixture to cool slightly before drizzling on the cheesecake, or pour it over the entire cheesecake until fully coated for a richer flavor.

Lucy Wang’s Hawaiian Garlic Shrimp

Lucy Wang — Thu, 10 Apr 2025 19:43:22 +0000

Ingredients

1 cup short grain rice
1 fresh pineapple
1/2 pound uncooked shrimp (16-20 per pound)
1 cup all-purpose flour
1 egg white
Sparkling water
Salt and pepper
Garlic powder
Paprika
Cajun seasoning
Seafood seasoning (Old Bay)
1 medium lemon
Furikake seasoning
Tajin seasoning

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Directions

Cut pineapple in half, then cut out the core and remove the inner fruit.
Wash 1 cup of rice; get the cloudy layer of white out of the water as much as you can. Add the rice and 1-1/2 cups of water to a rice cooker.
Wash and devein shrimp by using a scissor to cut the middle top of the shrimp from front to tail, and pull out the dark vein in the middle. Cut off the swimmerets or legs, too. You can leave the shell on or take it off. Pat the shrimp dry once cleaned.
In a mixing bowl, season the flour with salt, pepper, garlic powder, cajun seasoning and Old Bay seasoning; give it a good mix (measure with your heart; it can’t go wrong). Add 1 egg white and a splash of sparkling water (this will make the batter rise and get thicker).
Heat 1/4 cup of oil on high heat until it bubbles. Dip the shrimp in the batter and immediately dunk into frying oil. Flip the shrimp after a minute, then fry the other side for another minute. Remove from oil and either let it rest on a rack or paper towel to remove the excess oil.
Scoop one serving of rice and use a bowl and spatula to pack it into a perfect ball shape.
Use the pineapple as a bowl and plate rice with furikake, add the shrimp, then pineapple and finish off with Tajin and a wedge of lemon or lime (your preference).

Lucy Wang’s Egg Sando

Lucy Wang — Thu, 03 Apr 2025 22:19:07 +0000

Ingredients

1 large brown egg
1 pinch salt
1 pinch pepper
1 brioche hamburger bun
1 tablespoon unsalted butter
1 splash whole milk
Kewpie mayonnaise
Organic chives, chopped

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Directions

Whisk egg and season with salt and pepper. Add a splash of whole milk.
On medium heat, add butter to a pan. Once butter is melted (but not brown) pour in the egg. Rotate the pan so the egg is spread thin.
On medium-low heat, start folding in the sides so the egg turns into a small square. Do not overcook the egg.
Butter and spread mayo on both sides of the brioche bun. Wedge the egg into the bun. Sprinkle with chopped chives.