Easy one-bowl or one blender ube Mochi Brownies recipe by Kat Lieu- A chewy, vibrant fusion of brownies and mochi with the irresistible flavor of ube halaya and ube extract. Perfectly spongey, toothsome, and topped with white chocolate chips for a unique holiday treat. These brownies are gluten-free and you can make them vegan as well!

Growing up in Coney Island, baking wasn’t part of our daily life. The oven was more storage space than anything else, yet my mom had a knack for making two desserts: a creamy cheesecake and an airy chiffon cake inspired by my grandmother, Ah Ma. Mom’s cheesecake, a recipe from the back of the Philadelphia cream cheese box, always wowed with its smooth texture and tangy pop from her secret ingredient—lots of lemon juice. Today, I honor those memories with a twist: my gochujang Basque cheesecake. This creamy dessert takes the traditional burnt-top cheesecake and elevates it with the complex, spicy-sweet flavors of Korean gochujang, creating a bold, vibrant treat that’s as nostalgic as it is exciting.

Discover the ultimate holiday treat with these Miso Matcha Chocolate Chip Cookies! Perfectly chonky, lightly sweetened, and packed with umami from miso, matcha, and a hint of MSG. These unique cookies are irresistibly flavorful, easy to make, and guaranteed to impress in any cookie box. Skip overly sweet, bland cookies—bake these for a bold, delicious twist your friends and family will rave about!

Discover a unique twist on Basque cheesecake with this vegan and gluten-free recipe featuring furu (fermented bean curd) for a savory depth and gochujang for a smoky kick. Perfectly creamy with a caramelized top, this plant-based dessert satisfies cravings for richness and flavor—plus, you can skip the sweeteners to create a melty vegan "mozzarella" for pizzas, sandwiches, and more!

This gochujang brown butter Rice Krispies treat recipe combines the classic chewy, buttery crunch of Rice Krispies with the bold, umami-rich flavors of gochujang, Korea’s beloved spicy chili paste. A twist on a nostalgic favorite, these treats are infused with warm, savory depth from browned butter and a gentle, delayed kick of spice, creating an addictive, sweet-and-spicy snack. Super easy to make in just one pot, this recipe is perfect for fans of Asian-inspired desserts and unique, flavorful snacks. Enjoy this bold fusion of flavors that’s sure to impress at potlucks, parties, or whenever you crave a sweet treat with a spicy twist.

These pumpkin snickerdoodles by Kat Lieu are the ultimate fall treat, featuring a soft, fluffy, and tender texture thanks to a unique twist of using baking powder instead of cream of tartar. Infused with cozy pumpkin spice, these cookies have just the right balance of sweetness, with an option to add sea salt flakes for a salty-sweet contrast. Perfect for the holiday season or any time you're craving a warm, comforting dessert, these cookies are easy to make and even easier to devour. Press the dough down before baking for a more classic cookie shape, or enjoy them puffed up for a cakey bite.

These Pumpkin Mochi Cookies are the ultimate easy fall treat—chewy, soft, and full of pumpkin spice! Made with glutinous rice flour and pumpkin puree, they’re naturally gluten-free and can easily be made vegan. The best part? They’re a simple one-bowl recipe, so cleanup is a breeze! Just mix everything together, bake, and enjoy. For a fun twist, pan-fry them to get crispy edges like traditional Asian mochi treats. Customize with your favorite mix-ins like chocolate chips or cranberries, and you’ve got a cozy fall dessert in no time! Perfect for fans of pumpkin spice and everything satisfying and nice!

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.

The Viral Olympic Village Chocolate Muffins: A Delicious Twist on Henrik Christiansen’s Favorite Summer Olympics Treat eay recipe

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.

Craving quick cookies, I whipped up these one-bowl wonders that perfectly hit the spot. Inspired by a viral reel from imchaee on TikTok, these cookies are not just easy to whip up, but they're also gluten-free and vegan. I adore their contrasting textures: a crispy exterior complemented by an irresistibly chewy, mochi-like interior. I chose to infuse mine with ube extract, lending them a delightful purple hue. But the beauty of this recipe lies in its versatility — feel free to get creative with mix-ins and various extracts to customize the flavor and color.

They disappeared from my plate so swiftly that I can't give you any storage recommendations just yet. Nonetheless, I urge you to give them a whirl! Make my version of the viral and trending Korean rice cake cookies, or call them mochi cookies!

We've all seen sweet potato brownies take over social media, but what you haven't seen yet is this: a vegan, gluten-free purple sweet potato mochi brownie. Yup, you read that right—this is a brownie that breaks all the rules and yet tastes like a dream.

I literally had a dream about these brownies.

And I made them for Kenji Lopez-Alt in my dream.

LOL. Learn how to make the best gluten-free and vegan mochi brownies using roasted sweet potatoes!

The brilliance and versatility of convenience stores in Taiwan is truly unmatched. While our local 7/11’s in the states have soggy taquitos, broken slurpee machines, and rubbery hotdogs, the 7/11’s of Taiwan have chewy tea-infused eggs, fancy bento boxes, and loaves of bread that look buoyant as clouds. They have the silkiest of yogurts and the most luxurious assortment of soy, rice, and nut milks among anything you ever might need…

Let’s make the viral Grimace shake at home and hope for the best #grimaceshake

this is your sign to make Kat Lieu’s trending, viral and easy scissor cut noodles or knife-cut noodles, inspired by Shanxi the noodle heaven, at home with her homemade umami bomb sauce! Enjoy chewy, QQ delicious homemade noodles at home for lunch, dinner, this is the perfect meal for busy parents this summer and remote workers!

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 and moist lemon loaf, except with yuzu and miso, to give Starbucks’ famous iced lemon loaf recipe a fun Asian spin! Bake this at home today with Kat Lieu’s amazing “copycat recipe.”

Here’s a simple gluten-free mochi brownies recipe by Kat Lieu, a little spicy and red velvet thanks to beet powder and doubanjiang

Let’s make Chinese peanut cookies for Lunar New Year, and cheat a little by using peanut butter with an amazing and easy recipe by Kat Lieu!

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