Kat Lieu’s Modern Asian Baking at Home is an excellent and yummy collection of recipes for a range of both familiar and innovative Asian treats. I love Lieu’s friendly and approachable writing, the easy-to-follow recipes, and the beautiful pictures.

This book includes chapters on basics and confections; SAB’s favorite cookies and pastries; airy and not-too-sweet cakes; bread and yeasted bakes; treats under one moon and holiday bakes; custards and frozen; and drinks. There is also a brief but informative section introducing readers to the Asian pantry which includes staples like matcha, rice flour, pandan, and ube. The book also features a section on relevant cooking techniques which show us the basics of creating recipes like steaming and beating egg whites.

This book is a delightful and fascinating treat! I loved learning about various Asian festivals and traditions. There are a range of sweet and savory recipes but the book leans mostly towards sweet treats. The book features some classic favorites like Snowy Skin Mooncake, Pineapple Buns, and Dorayaki Pancakes with Anko Paste. There are also the very Instagrammable Fluffy Japanese Souffle Pancakes and beautiful Berry Matcha Cream Bars. I cannot wait to try unique and fascinating dishes like Butter Basil Sourdough Naan and Mochi-Stuffed Ube Crinkle Cookies!

The book has a clean layout with simple but lovely full-colour pictures which really showcase the beauty of the food. Did I mention that every single recipe has pictures? As if I couldn't love this book more! I am so tired of cookbooks being stingy with pictures and I am so glad that this book went all out!

The recipes are clearly-detailed and easy-to-follow. Most of the ingredients are fairly accessible and moderately inexpensive although there are quite a few specialty items like ube extract and pandan paste. I love Lieu’s super friendly and concise writing style. I was absolutely living for all the cheesy food puns! I also definitely love and appreciate all the family stories and family pictures. They add such a lovely and warm touch to the book and make it even more memorable. Lieu also includes helpful tips and swaps to make our baking experiences go smoothly.

Although there are easy and approachable recipes, several of the recipes are time and labour intensive with numerous steps and also require lots of ingredients. Therefore, this book may be better suited for those who have some experience in the kitchen.



🥮🥮🥮🥮🥮 out of 5 mooncakes!

A delightful book that's full of lovely Asian baking recipes for making at home.

Each recipe comes with both imperial and metric measurements, colour photographs, numbered steps, preparation and cooking times, plus how many it will serve.

I received this book from NetGalley in return for an honest review.

This is definitely a very asian inspired book as the title suggests. Which brings with it that the textures and flavours are often inspired by asian dishes (for example mochi9, which is not everybody's thing.
I think it has a wide range of mostly sweet delicious looking recipes and I managed to try 2 of them so far:
The Matcha Pudding, which was delicious and I love the idea of putting a banana in there! I was not a huge fan of chia pudding before but this banana trick, is amazing. I will try different flavours of this matcha pudding in the future. However one thing that happened for me is that the pudding was too liquidy for me, which I fixed with more chia.
The other recipe I tried were the Miso Brownies. We didn't like them all that much sadly. It was not in the title but mentioned in the description they're more a mochi-like brownie than your typical brownie. Which is fine if you're in the mood for that, sadly we were not. Also I didn't get any benefit from the Miso, I used white miso though - so maybe I should've used red or brwon?
So aside from that I am excited to try some more recipes from the book like the homemade boba bubbles :o or the pandan chiffon cake (as soon as I find Pandan paste somewhere...).
Adding to that it has to be said, that even though I live in a city where there are a ton of asian supermarkets (that mostly focus on chinese ingredients though) I had trouble getting some of the ingredients. I would've loved to do something with pandan paste, but I have not gotten my hands on that yet, and for ube I found jam but no fresh or frozen ube and the suggestion to get purple sweet potato -. well that's rare here as well.
But as this is aimed at an american audience these ingredients might be more readily available in asian supermarkets there.

So to conclude I found this to be a fun recipe book with lots of asian inspired recipes, my rate of success was mixed so far but mostly due to personal preference.

Beautiful photography and inventive recipes. Some things that felt very difficult to make were explained really well. Interesting pan Asian combinations from several cultures I wouldn’t have thought to put together in one recipe. Very inspiring.

A lovely fun introduction to Asian baking. It’s full of colour and tried and tested recipes. Whilst you do need to seek out some ingredients, the recipes themselves are easy to follow.

The mooncake cover piqued my curiosity on how to make one. And this book indeed is full of surprises. Not only the famous Chinese or Japanese sweet treats, they included Vietnamese, Indonesian and Indian desserts. And also some genius modification of European cakes and pastries with hints of Asian, such as matcha. Although I haven't tried to recreate the recipes, but surely will do some mouthwatering dishes amateur like me can make.

Easy to make and accessible....

Kat Lieu has made Asian treats and savories easy to make and accessible for everyone.
With colorful photos, a practical layout and measurements, the recipes have their mystique replaced with simple directions that anyone can do at home. I especially enjoyed the scallion pancakes and egg tart recipes.
Recommend.

Previously had given a review on this book.

Was seeing if there were any updates, which there aren't, but its still a great asian dessert cookbook which is an emerging market I'm glad to see.

An excellent cookbook. It has an easy to read format, with great pictures. There is a good variety of recipes in this book.

I received an ARC from Netgalley in exchange for an honest review.

Being newish to this baking culture the book is very useful with basics as well as the recipes themselves. Measurements are American cups with metric in brackets, recipes well illustrated, clear and easy to follow. Some of the ingredients are not easy to find for me so it will have to be the internet - ube, macapuno strings, even macha. A surprising number of sweet recipes have miso in them, these will need trying although I do agree with the author that too many recipes are just too sweet so I typically use about half the sugar of a recipe! The Gochujang flourless chocolate cake was an immediate success. Thanks to NetGalley and Quarto Publishing Group - Quarry for an advance copy in exchange for my honest review.

Thank you to NetGalley and Quarto Publishing Group — Quarry for this ARC.

Accessible recipes, thoughtful and meaningful insights into culture and tradition, stunning confections with creative twists, and a cohesive, pleasing design throughout. I have been following the author’s baking adventures on social media for a while, and I’m thrilled to get the chance to try some of the recipes they have perfected. I will definitely be adding this to my physical collection of baking books— and who knows, maybe some of these ideas will work their way into my next wedding cake or event dessert!

Lovely baking book, a real eye opener into the world of Asian baking. I learnt lots about new styles and ingredients. The book is well laid out and has great well explained instructions, clear photo and good explanations on what each recipe is.

Interested in sweet and savory treats from Asia?
Creator of the SAB (Subtle Asian Baking) Facebook group, full-time author, and recipe developer Kat Lieu presents her book "Modern Asian Baking at Home. Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More; Inspired by the Subtle Asian Baking Community", published by Quarto Publishing Group – Quarry. The book has nine main topics: 1) The Asian Pantry, 2) Techniques, 3) Basics and Confections, 4) Sab's Favorite Cookies and Pastries, 5) Airy and not-to-sweet cakes, 6) Bread and Yeasted Bakes, 7) Treats under one moon and holiday bakes, 8) Custard and Frozen, and 9) Drinks. Lieu wants her readers to have fun and to be a little bit messy. She says: "Writing this book, I imagined it to be your loyal companion and a guide as you embark on a baking adventure full of innovation and discovery. You’ll add mochi boba to ice pops, make naan bread with sourdough starter, and spice up a delicious flourless chocolate cake with gochujang" (p. 119). Lieu offers the measurements for the recipes not only in spoons and cups but has measured all ingredients with a digital kitchen scale for consistency and accuracy which is also very helpful for readers who are not used to work with spoons and cups. The index at the end of the book helps readers to find not only the recipes but also other information that is included in the book. Asian Baking is totally unknown to me and as such I found the book extremely informative. I recommend it for beginners and experienced bakers who are interested in the Asian cuisine.
The complimentary copy of this book was provided by the publisher through NetGalley free of charge. I was under no obligation to offer a positive review. Opinions expressed in this review are completely my own.
#ModernAsianBakingAtHome #Netgalley

This was by far the best Asian baking book I've come across. So many of them have ingredients I don't have access to and this book was not only beautiful but had ingredients I actually had on hand! It covers literally all of my favorite snacks plus room for variations. Super easy to follow and everything I've tried has come out so delicious. Can't wait to make my way through the entire cookbook!

I loved this book! Very fun and inspired recipes. The pictures were lovely and the directions looked solid.

I don't know if the recipes in this book get more beautiful with each page or more delicious, i swear, i want to try them all, and to make things better, if you have an Asian grocery store near you, you’ll find pretty much all the ingredients that you cant find in your regular grocery store.

You get gorgeous pictures of each recipe, and with a clear list of ingredients and step to step how to make it, yeah it makes it seem so easy, actually I think the one I will try to make it first is chewy Taiwanese snowflake crisps, because I store bought this the last time I went to the Asian grocery store and it was really good, and I want to try and make to see if I can make it as good as the one I bought there (hahah one can always dream, but again this book make this recipe look so easy).

I really recommend this modern Asian baking cookbook, it looks really good and really makes us want to try all the recipes.

Thank you NetGalley for the free ARC and this is my honest opinion.

There are plenty of cookies, cakes, brownies and donuts in this pretty, temptation-filled cookbook, but I'm a pushover for milk-laden treats like puddings and flans, I'm always looking for an excuse to use my bright yellow Fiestaware ramekins! Of course I'll be trying "Simply Perfect Purin", a pudding with a butterscotch caramel sauce. The ingredients are all basic staples that most any kitchen should already have, so I really have no excuse not to make it.

Not far from that Purin recipe is "Magical Ginger Milk Curd" which does indeed sound magical, and fun to make. This should make a delicious change of pace from my warm milk at bedtime. (Yes, I do drink warm milk at bedtime. I'm wild, I can't be tamed.)

While I *love* my real milk, my husband prefers soy milk. Should I point out the recipe for homemade soy milk? Yes, I think I should, because that falls under 'Kitchen Science', and that makes it fun. He could even flavor it with vanilla, since he likes that.

But even I need to put away the milk carton now and then, so I'll be trying the Butter Basil Sourdough Naan. The picture practically leaps off the page and into my mouth. This naan recipe uses a sourdough starter rather than yeast. Wait, what's that? Oh, look, there's a bit of milk in it!

Clearly, if you love comfort foods, are a daily milk drinker, and want to change up your meals and desserts, this cookbook is for you. If you're not sure what you want to try first, just flip through the book and let the fanciful photography help you choose.

Bonus eye-candy: Be sure to follow @subtleasian.baking on Instagram.

My thanks to author Kat Lieu, Quarto Publishing Group – Quarry, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.

I have really enjoyed 'Modern Asian Baking at Home', what I have indulged in so far has been utterly devine, a welcome change from my usual European fayre!

Everything about this book is beautiful, the creations, the photography, with colours that really pop - asian baking just looks SO pretty!

Featured are cookies, pastries, not so sweet bakes, custards,... I could go on, the beautiful bakes just keep on coming! So much is covered!

I am utterly addicted to the authors personal favourite, ''Chewy Taiwanese Snowflake crisps', these delicacies are simply devine, I want to say the better tasting cousin of traditional Turkish Delight, and with just a few substitutions I have managed to make a version of this even my gluten and dairy intolerant child can enjoy!

Overall, this is a recipe book I can recommend unreservedly.

My thanks to NetGalley, author and publisher for the opportunity to review this book in exchange for an advance copy.

This contains every recipe I have ever wanted to try making when it comes to Asian baked goods. My household is obsessed with all things Asian cooking, so this will certainly be used over and over!!! The pictures included are so beautiful as well!

#ModernAsianBakingatHome #NetGalley

I really liked Modern Asian Baking at Home. With easier access to Asian foods in my area now, I'm able to appreciate such a beautiful cuisine. Add to that quite a few recent dietary restrictions, this cookbook has helped me embrace the positive of restrictions and get excited about different cuisines that come with ingredients I don't need to adapt, allowing me to enjoy the recipes to the fullest. Combined with beautiful photos, easy to follow instructions, and ingredients I can find in my (now) local Asian grocery store.

I will be keeping my eye out for more books from Kat Lieu with gratitude and excitement.