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

These bright purple cookies come to us from Kat Lieu’s book Modern Asian Baking at Home. The cookies get their distinctive color and aroma from the Filipino purple yam ube (specifically, in the form of ube extract and ube halaya, a sweet jam). The ube gives the cookie dough a fruity, coconutty flavor with notes of vanilla, and the chewy, stretchy mochi centers hiding beneath the surface take these treats to the next level.

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!

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 ube Cheesecake Mochi Bubble Waffles with a fun and easy Recipe by Kat Lieu

Let’s make easy no-knead milk bread “croissants” filled with ube halaya jam and topped with a sweet ube condensed milk glaze! Purple-licious!

Let’s make all sorts of colorful and beautiful viral custard toast in the oven or air fryer with this 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 the best ube cheese pandesal (milk bread style) and give your mouth an O it deserves!