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

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 the queen of gluten-free milk bread that is springy. pillowy, and pulls apart like a dream, with a recipe by Kat Lieu, and yes, you can also make these vegan!

Let’s make edible matcha cookie dough that’s gluten-free, vegan, and raw with a super easy and quick recipe by Kat Lieu, the newly proclaimed doyenne of Asian-style home baking!

Let’s make a vegan and gluten-free basque cheesecake, perfect for Earth Day 2022! Here’s a fun and easy recipe by Kat Lieu, author of Modern Asian Baking at Home.

Let’s make delicious lemony mochi bars with a super 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 vegan matcha miso chocolate cookies with this easy and quick recipe by Kat Lieu.

Let’s make super cute red panda milk bread buns with this amazing no tangzhong, no yudane, milk bread recipe by Kat Lieu, author of Modern Asian Baking at Home and founder of Subtle Asian Baking.