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!

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!