This Mochi Soufflé French Toast or fluffy mochi pancake recipe delivers the airy, jiggly texture of Japanese soufflé pancakes without whipping egg whites or complicated folding. Made with kirimochi (Japanese dried rice cake), they’re naturally gluten-free, fluffy, and filled with chewy bites. An easy, cozy breakfast that looks impressive but takes minimal effort.

If you replace the eggs with flax-seed eggs or egg replacer, this recipe can be suitable for vegans as well.

This easy bibingka recipe is a modern Filipino coconut rice cake baked in a muffin tin and lined with banana leaves for authentic flavor. Topped with grated cheese, brushed with butter, and sprinkled with sugar, these tender, slightly bouncy cakes are perfect for Christmas, Simbang Gabi, or anytime you’re craving classic Filipino bakery-style bibingka at home. Have them for breakfast or as a snack, or even as a dessert!

Japanese salt bread (shio pan) is a popular Asian bakery bread known for its crispy, buttery crust and chewy interior. This salt bread recipe explains why melted butter fries the bottom of the bread, how steam baking creates a crunchy top, and how to make salt bread at home using simple ingredients. Learn how to eat salt bread, flavor variations like ube, matcha, black sesame, and pandan, and tips for turning salt bread into breakfast, snacks, sandwiches, or dinner rolls.

Ma Lai Gao is a traditional Hong Kong steamed sponge cake enjoyed at dim sum and Lunar New Year. This small-batch recipe makes fluffy cupcakes.

These easy, gluten-free mochi muffins come together in minutes using Mochiko or glutinous rice flour and a blender. Soft, chewy, and not too sweet, they’re perfect for breakfast, snacks, or dessert, with endless flavor variations like pandan, ube, and black sesame.

Looking for an easy, repeatable dinner for busy weeknights? This creamy Seattle-style teriyaki chicken is Kat Lieu’s cozy, one-pan twist on a classic: sweet-savory, umami-rich, and just indulgent enough without being fussy. Tender chicken thighs are pan-seared until golden-brown, then finished in a silky teriyaki cream sauce with mushrooms and spinach. It’s comforting, flexible with any protein, and made for real life. Busy mama approved!

These soft, gently spiced cookies that pack a bit of heat at the end, are best shared with friends, especially the ones who appreciate a little heat and a whole lot of cheek. Kat Lieu’s recipe will bring a smile to anyone’s face this holiday season!

Make delicious mini mock apple pies with a genius Ritz-cracker “apple” filling—no apples needed. Inspired by a vintage Great Depression recipe and made not-too-sweet, this quick 30-minute dessert tastes just like McDonald’s apple pie. Perfect for potlucks and holiday baking.

Make ghost mochi cookies that everyone will love this Halloween. These vegan and gluten-free cookies come together in one bowl with simple pantry ingredients. Each bite tastes soft, chewy, and slightly crisp on the edges. You can add your favorite mix-ins like chocolate chips, blueberries, or nuts to make them your own. Bake them fresh, let them cool on a wire rack, and enjoy a not-too-sweet treat that feels playful, cozy, and full of childhood joy.

Bring fall’s favorite drink, pumpkin spice latte, to your cookie table with these soft and lightly spiced Pumpkin Spice Latte Cookies. Made with real pumpkin puree, warm cinnamon, and a creamy mascarpone-whipped cream frosting, these delicious cookies are not too sweet, perfectly cozy, and easy to make for autumn gatherings and holiday parties. Like a warm sweater and hug with each bite, you might want to make these year-round, though we wait all year to make them!

Did you know you can make 2-ingredient cookies and pancakes with just ice cream and glutinous rice flour? This quick and easy recipe works for both chewy cookies and fluffy gluten-free pancakes—perfect for creative snacking. Customize with your favorite ice cream flavors, add baking powder for extra fluff, and enjoy endless variations from matcha to cookies-and-cream.

Discover the truth about China’s viral “stretchy yogurt” trend taking over TikTok and Instagram. Spoiler: most so-called stretchy yogurts, like Mamie’s in NYC, aren’t really stretchy at all—they’re just thick, creamy, and silky yogurts that have been cleverly marketed. In this article, bestselling cookbook author and recipe developer Kat Lieu breaks down why Mamie’s stretchy yogurt doesn’t bounce like mochi or pull like melted cheese, explains the food science behind true stretchiness (hint: tapioca starch), and shares an easy 3-ingredient homemade stretchy yogurt recipe you can make right in your kitchen. Perfect for yogurt lovers, food trend chasers, and anyone curious about Asian snacks, Kat’s DIY stretchy yogurt is fun, kid-friendly, and actually pulls and stretches. Learn how to make authentic stretchy yogurt at home with milk, Greek yogurt, and tapioca starch—vegan swaps included.

If you love classic banana pudding but want something lighter, fresher, and with a tropical twist, this coconut lime banana pudding is for you. Inspired by the comforting Southern dessert and reimagined with Asian flavors, this version skips boxed pudding mixes and overly sweet wafers. Instead, it uses real lime juice, coconut milk, and Lotus Biscoff cookies for layers of tangy, creamy, and caramelized flavor.

Bake this airy pandan chiffon cake, a pillowy family recipe passed down for generations. Perfect for birthdays, tea, or any celebration.

Make the viral Dubai chocolate cookies at home with this easy recipe! These not-too-sweet cookies are rich, fudgy, vegan, and gluten-free, made with mochiko, cocoa, pistachios, and your choice of cornflakes or kataifi for crunch.

These easy, one bowl vegan miso chocolate cookies are gluten-free, chewy on the inside, crisp on the edges, and perfectly balanced with a touch of savory umami. A simple recipe made with red miso, cocoa, and dairy-free chocolate chips, it is ideal for holiday cookie boxes, bake sales, or anytime you need a not-too-sweet treat.

Discover a smoky, savory twist on the classic burnt Basque cheesecake made with SPAM. Inspired by Hong Kong chiffon cakes and Jinhua ham mooncakes, this creamy, custardy cheesecake is not too sweet, easy to make in a blender, and unforgettable.

Turn milk bread into an adorable Labubu-inspired toast with just 4 ingredients.

These Ube Mochi Crinkle Cookies are chewy, coconutty, lavender-hued, and made with Trader Joe’s Ube Mochi Pancake & Waffle Mix. Just 4 ingredients, naturally vegan and gluten-free!

These ube crinkle cookies are a showstopper—crispy on the outside, soft and tender inside, with vibrant purple color and sweet nutty flavor. Made with ube halaya, miso, and lemon zest, they’re easy to make, not too sweet, and perfect for holiday cookie boxes or potlucks.