Thai sticky rice or Kow Neuw ข้าวเหนียว with mango is one of my favorite desserts. It’s gluten-free and usually vegan (I added condensed milk here, you can skip it or add vegan condensed milk, agave syrup, or maple syrup instead) and so refreshing, perfect as a warmed dessert in the winter time, and even better when chilled and enjoyed in the summer. Here’s a super easy recipe for you and you’ll be making Thai sticky rice in no time at home!

Let’s make a delicious gluten-free ube mochi cake with this super easy and changeable recipe by Kat Lieu. And yes you can make it vegan too with some substitutions!

Not only is mochi incredibly popular right now, but this stunning cake requires less than 15 minutes of prep, and is just one of the many fantastic baked treats and more (homemade boba!) you’ll find in Kat Lieu’s new cookbook, Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More. Mochi cakes and butter mochi are so hot right now and everybody’s writing about or featuring them. What makes my recipe stand out from the others is I make it with condensed milk and mix the entire batter in a blender. For those of you who don’t have a blender, you can whip up the batter in a stand mixer fitted with the paddle attachment or hand-whisk everything together. What I also love about my recipe is the addition of miso for a subtle pop of umami and the beautiful sprinkling of latik, made from fried coconut milk curd. This recipe is relatively foolproof and super customizable. I recommend having some patience and eating the cake a day after baking; that’s when the chewy QQ texture really settles in and anyone who loves toothsome textures will adore this cake. It’ll be a stunner at any party, and yes, you can thank me. xoxoxo, Kat

Let’s make gluten-free ube cheese pandesal that can also be made vegan with a fun recipe by Kat Lieu, as we continue our month-long AAPIHM celebration at Subtle Asian Baking!

Let’s make sticky rice or (mochiko) muffins that are gluten-free and bursting with creamy mangoes with a recipe by Kat Lieu

Let’s make the queen of gluten-free milk bread that is springy. pillowy, and pulls apart like a dream, with a recipe by Kat Lieu, and yes, you can also make these vegan!

Let’s make ube Cheesecake Mochi Bubble Waffles with a fun and easy Recipe by Kat Lieu

Let’s make edible matcha cookie dough that’s gluten-free, vegan, and raw with a super easy and quick recipe by Kat Lieu, the newly proclaimed doyenne of Asian-style home baking!

Let’s make the prettiest BLACKPINK-inspired no-bake black sesame brownies for Mother’s Day with a fun and easy recipe by Kat Lieu.

Let’s make super easy no-bake matcha brownies with a fun recipe by Kat Lieu.

Let’s make a vegan and gluten-free basque cheesecake, perfect for Earth Day 2022! Here’s a fun and easy recipe by Kat Lieu, author of Modern Asian Baking at Home.

Let’s make mochi blueberry bars with an easy gluten-free recipe by Kat Lieu.

Let’s make delicious lemony mochi bars with a super easy recipe by Kat Lieu.

Let’s make a fluffy and soft gluten-free rice milk bread with this wonderful recipe by Kat Lieu.

Let’s make gluten-free milk bread with this perfect gluten-free milk bread recipe by Kat Lieu!

Let’s make delicious gluten-free mochi muffins with this versatile and simple recipe by Kat Lieu

Let’s make chewy, QQ, gluten-free ube mochi waffles with this quick and simple recipe by Kat Lieu, the founder of Subtle Asian Baking and Modernasianbaking.com. You can make these waffles vegan as well!

Let’s make decadent mochi brownies that are chewy and gluten-free with a recipe by Subtle Asian Baking member Derrek Tomine!

Let’s make pumpkin spice butter mochi with this quick and simple recipe by Van Fulton!