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.
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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
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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
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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.
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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.
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Lavender & Vodka Ice Cream
15 min
Homemade ice-cream is worth the effort, and a splash of vodka is hardly noticeable but makes all the difference in the consistency. Alcohol does not freeze, which prevents the consistency of the spun ice cream from freezing rock hard after being frozen. Perfect any time of the year, the flavor will have you making this recipe again and again.
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Banana Fritters with Voatsiperifery Sugar
40 min
Inspired by Hawa Hassan's Mofo Akondro (Banana Fritters) from "Bibi's Kitchen" cookbook, this nut-free and grain free recipe comes together quickly and is suspiciously easy! Just dip the banana slices in the batter and pop them in a pot of hot oil. The splatter is worth the effort.Crispy on the outside and pillowy on the inside the flavors are all intensified in the frier and the pairing of banana + Voatsiperifery is heavenly. We crushed the peppercorns in a mortar and combined them with granulated sugar to make this flavorful sprinkling sugar. Sweet and peppery at the same time, this sugar compliments the Banana Fritters like nothing else could. Serve along side fresh tropical fruit or with vanilla ice cream and enjoy the flavors of Madagascar.
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Voatsiperifery Macerated Berries
1 hr, 10 min
Voatsiperifery Peppercorn is a rare find, a single-origin pepper variety found in the rainforests of Madagascar. It's not just fun to say! It has a dazzling array of flavors, from floral and camphor notes to a sassy pepper peak. Here, we've created an easy simple syrup to capture the best of the flavor, using raw sugar, orange zest and rum. Just toss in some of the best berries that your region has to offer and you're good to go! The flavors combine beautifully and the berries are perfect for adding to your favorite dessert or treat. Use them to top waffles, pound cake, or ice cream. Better yet... liberally mound them between a scone and whipped cream.
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Heavenly Banana Pudding
30 min
Our banana pudding is light as angels wings with home made vanilla meringue, amped up with easily spoonable Heilala Vanilla Paste. This is a great summer dessert, as it requires no baking and you can make it a day ahead for your next backyard BBQ, but we crave it all year long. It looks impressive but the layers are pretty foolproof, and you can make it in a casserole dish for a crowd or in individual cups for custom portions. Torch the top and it comes out with a caramelized s'mores-like flavor!
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