What’s better than fresh homemade milk bread? Matcha milk bread of course! If you’re time-poor, you can make this bread dough like I did the night before and allow it to rise in the refrigerator overnight. The next day, shape and then proof for about an hour in warm room temperature. You can also use any standard bread pan. I chose a cute neko (cat) bread pan and turn the slices into a frog and a kitty. I highly recommend you try this easy milk bread recipe. It requires neither the tangzhong nor yudane methods, and I bet you’ll be matcha in love with it! Happy baking! Xoxoxo, Kat Lieu Note: For added umami, instead of salt, add 1/2 teaspoon of any miso to the bread dough.

This multi-layered, multi-textured melty showstopper is inspired by LeTAO’s famous double fromage cheesecake. A matcha gelee separates two cheesecake layers, one baked, the other unbaked and mousse/custard-like. A springy and soft matcha sponge cake forms the foundation, and a part of this cake is used for the mossy matcha crumb coating. Add a layer of sugar to the top and burn it for a crème brûlée effect. You’ll definitely need a few hours to complete this cake, including cooling and refrigeration time, so plan ahead. This heavenly and creamy pièce de résistance will be worth it.

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

The Japanese cheesecake took me three years to perfect, so don’t feel too discouraged if your Japanese cheesecake is not perfect the first time. When a nearly perfect Japanese Cheesecake comes out of the oven, it’s an ethereal experience. You’ll want to bake this airy, melt-in-your-mouth showstopper repeatedly. I made a matcha version of my Japanese cheesecake and it’s floral and leafy with a hint of umami. Add a bit of yuzu or lemon juice, and it’ll be the most refreshing and addictive Japanese cheesecake you’ll ever make.

Note: Once refrigerated and “aged”, the cake will transform into a denser yet still light cheesecake.

This is the Modern Asian Baking at Home Companion Guide, to help you troubleshoot some of the recipes in the cookbook!

Hi friends! Food has always been my family’s love language. As a child, my mother was often hungry, so she made sure my sister and I were always fed. She and I often cooked together. These days, I bake with my child. Every child deserves good food and a fun summer, but summer break is the hungriest time of the year, especially for millions of children who depend on school meals, which is why I’ve teamed up with the Blueberry Council (@blueberries) for their Grab A Boost, Give a Boost Challenge. During the month of July, celebrate National Blueberry Month and post how blueberries add a boost to your day. For each post you make tagging @blueberries in July, the Blueberry Council will donate $1 to No Kid Hungry (up to $50K), which is equivalent to 10 meals for kids across the country.

Peep the height of this ube and cheese mochi muffin! A super easy mochi cupcake or muffin recipe by Kat Lieu, and all you need is a blender or one bowl!

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 black sesame and cardamom no-knead milk bread buns with a fun and special AAPIHM recipe by Kat Lieu, who teamed up with Rooted Fare.

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.