Recipes

Buñuelos de Viento

This Latin American dessert is traditionally cooked and eaten during Las Posadas, an annual celebration that spans the nine days leading up to Christmas. The word Viento is Spanish for wind, and true to their name, these crispy sweet treats feel as light and airy as a butterfly’s wing in your hand. Buñuelos are delightfully fun to make and will satisfy your sweet tooth without the heaviness of many fried foods, so you can keep dancing through any and all holiday celebrations you may have planned. We promise, if you serve these to your friends and family they will beg you for this cinnamon sugar fritters.

Perfect Pumpkin Tea Cake

10 min

Indulge in the moist and flavorful Pumpkin Tea Cake, perfect for the fall season. Infused with the unique Hojicha powder, it unveils a delightful malty and toasted essence. A touch of Roast Chai, with its warm hints of coriander, cinnamon, and clove, adds depth to the cake. Seasoned just right to let the pumpkin shine, it pairs wonderfully with a cup of tea. Whether baked in a tube pan or as mini-loaves, every bite is a gluten-free indulgence that will leave you craving more.

White Chocolate Rose Sandies

10 min

Inspired by the pecan sandie, these crispy cookies are as decadent as they are delectable. The secret? White chocolate, which caramelizes as it bakes, accentuating the nuttiness of the pistachios. And we can't forget about Roses, which accompany the chocolate with delicate floral notes.

Kat Lieu's Thick and Cakey Hojicha and Miso Chocolate Chip Cookies

50 min

"Confession time! I’ve never been much of a cookie person until I made gigantic monster cookies, like the monster matcha miso cookies in my cookbook, Modern Asian Baking at Home. My verdant and gigantic cookies became an obsession. By substituting matcha powder with hojicha powder, and sprinkling on some sea salt flakes at the end, I’ve created another addictive cookie to obsess over: thiccc and cakey hojicha and miso chocolate chip cookies. I recommend not skipping the miso as it gives the cookies an additional pop of umami. Happy baking!"About Kat Lieu - the doyenne and Queen of Asian baking, Kat Lieu is the founder of Subtle Asian Baking and modernasianbaking.com. Her debut cookbook is Modern Asian Baking at Home. Currently, Lieu is a full-time author, activist, and recipe developer. Follow Subtle Asian Baking @katlieu

Kat Lieu's Beautifully Blue Mochi Cake

20 min

"Ever had butter mochi or a mochi cake? If yes, then you’ll love my irresistible and beautifully blue mochi cake! If you haven’t, that’s ok; let’s start with this recipe. I bet you’ll be mochi in love. It’s so easy to make and a great introduction to the world of mochi or rice cakes." "Mochi cakes are chewy, bouncy, and gluten-free. The toothsome mouthfeel is addictive to me! With a few ingredient substitutions, this cake can be made vegan too. Kids will love this cake, and it’ll surely be a showstopper at any dinner party!" About Kat Lieu - the doyenne and Queen of Asian baking, Kat Lieu is the founder of Subtle Asian Baking and modernasianbaking.com. Her debut cookbook is Modern Asian Baking at Home. Currently, Lieu is a full-time author, activist, and recipe developer. Follow Subtle Asian Baking @katlieu

Spiced Monkey Bread

1 hr

Monkey bread is most often sweet, and served with a drizzle of syrupy glaze. Here we decided to give it a twist and make monkey bread that is salty, crunchy and savory.  The soft, chewy rolls of dough are piled high and baked in a Bundt pan. To eat them you pick the pieces apart like a monkey! It's fun to eat and a festive addition to a potluck or holiday table. Serve the monkey bread with a sauce like sour cream, butter, marinara or olive oil. A small ramekin perfectly fits in the middle.

Roast Chai Pecan Pie

15 min

This pecan pie is not too far from the classic, but brings in a whole new world of flavor. We've spiced it with our Roast Chai to give it depth of flavor and temper the sweet. The chai blend is a toasted combination of warm spices like clove and cinnamon along with coriander and black pepper. They compliment the caramelized pecans and bring everything together with an unbelievable spicy aroma.Filled with a mix of cane syrup, brown sugar, and butter to create the chewy gooey texture we all love. A mix of pecan halves and pieces will create texture differences in every bite, and they combine with the spice to make this pie a winner.

Poudre Douce Almond Cake

10 min

Poudre Douce, or "sweet powder," is a delightfully simple mix of sugar and spice handed down from Medieval and Renaissance cookery. This almond cake is a perfect way to try it. The texture of this cake is fluffy, light, and buttery with chewy edges. You can enjoy the cake simply for the texture and spicing or garnish it with fresh stone fruit, berries, or cream.Want a gluten-free option? No problem! Use an all purpose gluten-free flour and the cake will transform from a fluffier cake into a blondie like consistency. Equally delicious.

Rhubarb Rugelach

1 hr

This recipe is a true keeper, with a surprisingly easy-to-make dough that relies on the magic of whipped butter and cream cheese. While the soft dough chills, prepare a luscious jam with a classic pairing of strawberries and rhubarb. Cook it down to the perfect consistency, ready to be spread and rolled between the dough. For a tantalizing twist, we chose the concentrated flavor of ginger and added a secret ingredient — mace. This lighter and peppery spice complements the tangy fruit, enhances the lemon zest, and fills the jam with a sweet and aromatic spice allure. Get ready to savor each bite of these heavenly treats.