108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

From IACP award winner and bestselling cookbook author Kat Lieu comes a first-of-its-kind collection of irresistible cookie recipes inspired by Asian flavors and techniques to excite home bakers.

Growing up as a Canadian-born Vietnamese Chinese American, Kat Lieu sought comfort in the flavors of her youth like taro and black sesame. But when she looked at American bakeries, online, or in cookbooks, she couldn’t find a dedicated space for other third-culture bakers like her. In the auspiciously titled 108 Asian Cookies Kat honors the varied and rich tapestry of Asian cultures and ingredients that inspired these recipes. And along with members from Subtle Asian Baking, the online baking group she founded, are drool-worthy recipes for cookies and bakes incorporating ingredients from the diaspora including gochujang, ube, miso, fish sauce, sambal, tahini, matcha, and MSG. stirred into each batter and dough. Bakers will learn how to whip up both classics and entirely new desserts like:

• Spicy chai cookies
• Amaretti cookies with pandan and pistachios
• Taiwanese snowflake crisps
• Milk and cashew burfi
• Salted egg yolk corn flake haystacks
• Mochi brownies
• Matcha and wasabi drop cookies
• And even instant ramen and pho cookies!

Whether these recipes are comfortingly familiar or are new discoveries, bakers’ kitchens will be filled with sweet—but not too sweet—desserts that will create tasty new traditions for years to come.