Recipes

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”

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