Recipes

Irish Potato Candy

A bit of a misnomer, these candies contain no potato or are from Ireland! They have Philadelphia roots and resemble an adorable spud and no heat is required. The inside is a mixture of coconut and cream cheese and they get their festive green color from Matcha green tea. A quick roll in some cinnamon and these bite size treats are great for any St. Patrick's Day celebration.

Irish Breakfast Butter Pudding

Buttered toast somehow gets better. This dessert is a classic, indulgent and simple. We steeped Irish Breakfast tea into the custard making it more robust and malty. Raisins are traditionally the dried fruit of choice, but here we used dried cranberries to add bursts of fruit between every bite.

Rosy Yogurt Bark

No wonder yogurt bark has gone viral! It tastes like you are indulging and no cooking is involved. All you need is a sheet pan and yogurt at the base. Here I tried to mimic the flavors of granola by using crunchy almonds and dates for sweetness. It makes the perfect snack with added fruitiness from raspberries and the mix of creamy and cold frozen yogurt. Since we always spice it up, we sprinkled in Roses, which make this snack beautiful and taste like a fancy dessert.

Any Tea Chinese Paper-Wrapped Spongecakes

"This is one of my favorite Chinese bakery recipes. As a child, having one of these spongecakes was never enough. They’re also perfect for my palate, not too sweet, and never frosted. Imagine marshmallows and clouds had babies; those babies would be these spongecakes.Traditionally, these are egg and vanilla flavored when you find them in Hong Kong or US Chinatown bakeries. To celebrate Lunar New Year, I’ve infused the milk with tea from World Spice Merchants to make these delicious and auspicious treats. Now we can have tea and fluffy soft spongecakes at the same time. “Work smarter, not harder,” is my motto this year of the rabbit!"Bio: 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

Fluffy-Like-A-Cloud Chiffon Cake

"From the late 1930s to early 1940s, Ah Ma, my paternal grandmother, learned culinary secrets from restaurants in Vietnam. She passed down only one written recipe, a lemon chiffon cake recipe that I always turn to and treasure. I use about half of the ingredients she used in her recipe (she used 10 to 12 eggs!), and instead of lemon, this regal cloud of a cake is tea-flavored and will serve as the perfect sweet treat or gift during Lunar New Year." Bio: 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 “Excerpted from Modern Asian Baking at Home. © 2022 Quarto Publishing Group USA Inc. Text © 2022 Kathleen Lieu”

Pumpkin Pie Pop Tart

Indulge in the ultimate homemade breakfast treat with these delicious pumpkin pie-inspired pop tarts. The cookie-like crust adds a nostalgic touch while the pudding-like pumpkin filling shines with its aromatic flavors. Topped with maple frosting and candied pepitas, these pop tarts are perfect for toasting and filling your kitchen with a sweet maple aroma. Get creative with sizes and shapes or use store-bought fillings, just don't forget to add your own spices for a personal touch!

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.

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