Explore the delightful world of vegan and gluten-free crystal mooncakes with this easy recipe that uses tapioca and sago pearls to create a chewy, translucent skin. Perfect for the Mid-Autumn Festival, these crystal skin mooncakes offer a unique twist on traditional mooncakes, with a texture that's more like boba than mochi. Whether you fill them with fresh fruit, sweetened roasted sweet potatoes, or a classic filling, these vegan mooncakes are sure to impress. Learn how to make these gluten-free mooncakes at home and enjoy a healthier, plant-based treat that everyone will love.

Bake a moist and fluffy chocolate cake with just cola and boxed cake mix—no eggs or milk needed! Perfect for any celebration, this easy recipe can be made in a rice cooker, oven, or air fryer and topped with chocolate shavings from a cherry chocolate bar.

Let’s make delicious cloud-like Asian Bakery paper-wrapped spongecakes for Lunar New Year!

Swiss roll cakes from Chinese bakeries are soft and light as air, not too sweet, and perfect for my taste buds. The cake is airy chiffon that melts in your mouth, as does the fresh cream within. I love matcha anything, so we’ll be making a matcha sponge cake.

I was craving something chewy and not-too-sweet while listening to new tracks by Blackpink and thought, why not make some Blackpink-inspired treats again? These are double-mochi mochi muffins, they taste incredible, and who wouldn't like a vibrant pink surprise? Let me know what you think!

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.

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

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 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 spiced lentil loaf cake with an easy and delicious recipe by Bridjet Lee.

Let’s make a not-too-sweet pandan and miso ermine frosting with a recipe by Kat Lieu.

Let’s make a beautiful matcha chiffon cake for the holidays, topped with fluffy black sesame cream.

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

Let’s make these fun bubble tea cupcakes! A recipe by Karrie Wang

Using this easy-to-follow recipe by pastry chef Gunawan Wu, make a stunning and rich matcha marquis at home.

Hi friends! After three years of baking, I’ve finally discovered the techniques and ways to bake a fool-proof Japanese souffle cheesecake that has a beautiful top, will not crack while baking and rising, and will not deflate (much at least) after removal from the oven! Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese cheesecake. It is a mix between a regular cheesecake (Basque or NY Style) mixed with a chiffon cake. It’s airy, fluffy, and less dense than cheesecakes. It’s the perfect offspring of a cake, and I’m sharing my baking secrets with you! Happy baking!

Let’s bake a luscious matcha Basque cheesecake! Hints of burnt caramel, silky soft cheesy interior, and so, so easy to bake!

Chiffon cakes are light as air and pillowy like clouds. With this versatile recipe, you’ll be making beautiful and fluffy chiffon cakes! Use pandan extract if you want a lime green pandan-flavoured chiffon cake instead of this ube chiffon cake by Subtle Asian Baking member Jade Nhin.