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!

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.

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

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.

Looking for an easy, elegant, no-bake dessert? This small batch Matcha Tiramisu is creamy, egg-free, and layered with matcha-soaked ladyfingers and whipped mascarpone filling. Ready in just 15 minutes, it’s the perfect not-too-sweet treat for matcha lovers and beginner bakers alike!

When I found out Fujiya’s famous strawberry shortcake was only at California Costcos, I gasped. Then I made my own, a better copycat.

This version has extra strawberry-cherry jam (because I live for that sweet-tart punch), cloud-soft chiffon layers, and just-sweet-enough whipped cream. It’s like your favorite Asian bakery cake, but homemade and customizable. Want more cream? Add less jam. You’re the boss.

Fluffy, fruity, and proudly made by you at home!

What if bubble waffles from Hong Kong and pineapple buns had a baby? The result is this fun creation, a delicious snack and treat from a Hong Kong cafe that combines these two iconic treats. It’s not too hard to recreate at home, so you don’t have to fly to Hong Kong to try it! First, make the bubble waffle, then add a cookie crust to each bubble, and bake for a few minutes. Et voila! Hong Kong pineapple bun bubble waffle is born!

Everyone and their grandmothers are making Meghan Markle’s honey lemon cake, and we’ve decided to make a version of it, but instead of crowning it with raspberries, we used strawberries! Meghan Sussex’s popular honey lemon cake is popular for a good reason: it has a great moist and tender crumb. But not everyone has dozens of friends to share a large cake with, so we decided to make a smaller version that still captures the magic of Meghan’s cake.

Don’t want to wait hours in line to try Golden Diner’s famous maple honey butter pancakes? Or maybe you don’t live in the Big Apple and aren’t going to be visiting any time soon. Well, don’t fret. We have a copycat recipe of Chef David Yoo’s famous Golden Diner pancakes, complete with soy sauce in the maple honey butter sauce! You can make these pancakes in a rice cooker like we do, or in a frying pan or skillet, then top with your favorite toppings like whipped cream and fresh berries. 

You might think that you can only enjoy delicious jiggly Japanese pancakes in a cafe across the world in Seoul or Tokyo, but you can actually make the best ones at home with our tried and true recipe.

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!

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.

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.

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

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.

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!

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!