The Kitchn
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In April 2022, over the span of two weekends, like-minded bakers across the globe fired up their ovens.
Kat Lieu
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Food, Asian Baking, Baking, Restaurant reviews, Cookbook reviews
muckrack.com/kat-lieu Freelance Food Writer and Author
Kat Lieu’s Journalist Portfolio
View as a gridMooncakes, Matcha, and Mochi: How the Asian Baking Group I Founded Became So Much More than I Ima...
This Iconic Vietnamese Cake Is Bouncy, Flavorful, and Gluten-Free
Epicurious
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With its crisp golden brown crust and ring-like shape, bánh bò nướng might resemble Bundt cake to the untrained eye. But slice in and you'll see a vivid green crumb with a mesmerizing honeycomb structure. Made with starchy tapioca flour, this gluten-free cake quickly sets in the oven, fossilizing a network of vertical air tunnels that makes up its desired honeycomb effect.
The Sweet Allure Of 'Not Too Sweet' Desserts In Asian Baking - Tasting Table
Tasting Table
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In Asian baking, "not too sweet" reigns supreme. Discover the intriguing balance of flavors in savory pastries and subtly sweet treats has global appeal.
How To Incorporate Hoisin Sauce Into Recipes As A Beginner - Tasting Table
Tasting Table
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Like any other glossy brown condiment, hoisin sauce appears unassuming at first glance, but drizzling a little over a bowl of pho can transform the noodle soup's entire flavor profile. This Asian staple condiment (which means seafood in Cantonese but is usually vegan) packs a punch and can overpower thanks to its blend of fermented soybeans, vinegar, sugar, garlic, sesame oil, five spice, and sometimes sriracha. Hoisin sauce is perfect as a dipping sauce for finger food like spring rolls or drizzling over your mains. Mix hoisin sauce into your marinades, barbecue sauces, stews, braising liquids, salad dressing, and even frosting or cake batter. Yes, you heard right, try using hoisin sauce to make desserts.
How To Craft A Dynamic Broth Duo For At-Home Hot Pot - Tasting Table
Tasting Table
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While diners know hot pot as an interactive communal experience, the person preparing it knows it's an endeavor that calls for careful preparation, mise en place, a spread of chosen ingredients, dipping sauces, a pot (of course), and the all-important foundation: a dynamic duo of broths, one spicy and one mild.
The Reason It's Important To Properly Cook Legumes - Tasting Table
Tasting Table
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Legumes — a class of vegetables that includes lentils, beans, and peas — are a versatile staple integral to diets worldwide. While these vegetables offer a cornucopia of nutrients, fiber, and protein, the benefits only outweigh the cons if you cook them properly. Raw legumes, especially kidney beans, contain high amounts of active lectins, which is an "anti-nutrient" and may cause immediate gastrointestinal reactions such as diarrhea, bloating, gas, and vomiting. There may even be a correlation between consuming high amounts of active lectin and food poisoning, according to MDPI.
Read More: https://www.tastingtable.com/1281126/the-reason-its-important-to-properly-cook-legumes/
Thick Black Sesame and Miso Crinkle Cookies for the Holidays by Kat Lieu | Renton Reporter
Renton Reporter
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By Renton's own Kat Lieu A recipe from "Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community" "If you love cakey cookies as much as I do, then you'll love these extra-thicc cakey black sesame and miso crinkle cookies.
Mochi-Stuffed Ube Crinkle Cookies
King Arthur Baking
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Recipes Cookies & Bars Filled These bright purple cookies come to us from Kat Lieu's book Modern Asian Baking. 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).
Subtle Asian Baking's Kat Lieu talks about the inclusivity of baking
SBS
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In May 2020, Kat Lieu started something that grew beyond her wildest dreams. She wanted to establish a community where new bakers - as she had recently been - and experienced ones alike could share and learn about Asian baking. In less than six months, the Subtle Asian Baking Facebook group had more than 60,000 members.
Brazos de Mercedes meringue swirls
SBS
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My mother-in-law, Lilanie Young, makes the best Brazos de Mercedes, an airy and sweet meringue roll hailing from the Philippines. I dedicate these Brazos de Mercedes meringue swirls to her. Creamy condensed milk custard (purple thanks to ube extract) tops these billowy meringue swirls.
Lunar New Year nian gao
SBS
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Without fail, my mother would serve us pan-fried nian gao for breakfast every morning on the first day of Lunar New Year. I never gave our traditions much thought or appreciated this simple QQ and not-too-sweet cake until I moved away from New York City and stopped having nian gao during Lunar New Year for a few years.
Black sesame Neapolitan sugar cookies
SBS
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Three gorgeous colours, crispy edges and a tender center make these Asian-style Neapolitan cookies irresistible.
They'll stay soft for days, so while tempting, there's no need to eat them all in one sitting! Definitely share these beautiful cookies and impress your friends and loved ones.
Chewy Taiwanese snowflake crisps recipe
SBS
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Confession time! This is my favorite recipe in Modern Asian Baking. Why? Well firstly, it’s super versatile and easy to make. Secondly, I’m simply addicted to snowflake crisps (or nougat cracker candy). I’ve finished entire bags on my own. (Don’t judge!) Each bite is an addictive harmony of yin and yang: chewy yet crispy, sweet yet salty, and milky yet light. It’s no wonder this confection is one of the best-selling snacks across Taiwan and Hong Kong, and it’s a social media star.
Marvelous Mooncakes to Celebrate Mid-Autumn Festival | eHow.com
eHow
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The other day, I heard a sudden flurry of footsteps and just assumed that Philip, my 8-year-old son, was rushing downstairs to play Fortnite. Instead, he found me-and my heartstrings-in the kitchen, making snowy skin mooncakes for Mid-Autumn Festival...
These Irresistibly Fluffy, Flavorful Milk Bread Cinnamon Buns Are a Dream Come True
The Kitchn
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Japanese milk bread is prized for its soft, fluffy texture and rich flavor. The secret to this pillowy bread? Tangzhong, a roux made from cooking water (or milk) and flour. Like a sponge, tangzhong helps the bread retain more water during and after baking, creating that irresistible texture. Here, a milk bread dough is used to make cinnamon buns that are bumped up with a filling made with cinnamon, five-spice powder, and miso. The buns, which are adapted from a recipe from Shirley Chu found on Subtle Asian Baking, stay soft and tender for days, but we suspect they won’t last that long.
A Special Ingredient Takes This Butter Mochi to the Next Level
The Kitchn
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When Regina Ramirez (my neighbor and Subtle Asian Baking member) posted a gorgeous picture of her ube butter mochi on SAB, I grabbed a kitchen towel to wipe away my drool. Regina’s butter mochi bites, inspired by a recipe by Keeping it Relle) looked spectacular: gloriously purple, shiny, and super crave-worthy. I was obsessed and had to make my own batch right away.
And they didn’t disappoint. They were deliciously buttery and chewy, and the addition of vibrant ube was such a fun variation on the classic Hawaiian dish. They were so incredible that I knew that I needed to include a version in my book, Modern Asian Baking at Home, which is full of recipes inspired by the SAB community.
Tiny Love Stories: 'You Can't Escape Heartbreak or Capitalism' (Published 2019)
The New York Times
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Modern Love in miniature, featuring reader-submitted stories of no more than 100 words. My whole hand used to fit in my mother's palm. When I was sad and scared, she would squeeze me tight and say it's all going to be all right. Now I'm 24.