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!

Hi friends! We recently had three-cup chicken flavored hot pot at a restaurant called Boiling Point. My husband loved the flavor of three-cup chicken and he mentioned how it reminded him of one of his favorite Filipino dishes, chicken adobo. I did some research and played around with some flavor combinations and came up with a super easy claypot Taiwanese Three-Cup Chicken recuoe to make at home. Now, don't worry if you do not have a claypot at home. You can use a wok (which will give the dish a bit more wok-hei or a frying pan, and of course you can bake the chicken as well! Experiment with a three-cup chicken dish to call your own, and happy cooking!

PS: This dish is called three-cup chicken because of its three main ingredients and their matching ratios: sesame oil, Shaoxing wine, and soy sauce. Fret not; we will not be using cups for each of these ingredients.

If you’re from the Pacific Northwest, chances are you love Ding Tai Fung’s delicious soup dumplings and unforgettable pan-fried Shanghai rice cakes. Now you don’t have to wait in those long lines to enjoy their rice cakes because my DTF-inspired recipe will show you how to make this addictive dish at home, very quickly and easily! This is also a great dish to eat to celebrate the upcoming Lunar New Year, as nian gao (or rice cakes) is an auspicious food to eat during the new year!

Let’s make miso black sesame pasta with Kat Lieu!

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.

This holiday season, or for any occasion, you’ll want to make these delicious matcha spritz cookies. They’re more cakey than crispy and may remind you of the buttery cookies you’d find in Japan, especially since they’re made with matcha and miso. Decorate them as you please, and be sure to share the cookies with friends and loved ones! Note you’ll need a piping bag and a star tip to pipe cookie wreaths. You can, of course, also pipe them out as Christmas trees. This recipe is excerpted from Modern Asian Baking at Home by Kat Lieu

Here’s a fun holiday recipe for you, Subway’s Footlong cookie but make it Asian with Kat Lieu

Let’s make delicious and gluten-free Muah Chee (Malaysian Style Mochi) with a recipe by Tiffany Voon

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.

Confession time! I’ve never been much of a cookie person until I made gigantic monster cookies, like the monster matcha miso cookies in my cookbook, Modern Asian Baking at Home. My verdant and gigantic cookies became an obsession. By substituting matcha powder with hojicha powder, and sprinkling on some sea salt flakes at the end, I’ve created another addictive cookie to obsess over: thiccc and cakey hojicha and miso chocolate chip cookies. I recommend not skipping the miso as it gives the cookies an additional pop of umami. Happy baking!

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!

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