Every Lunar New Year without fail, Kat Lieu’s mother would make her steamed nian gao, which is a sweet rice — or mochi — cake. It was a tasty tradition of having dessert for breakfast.
The Seattle-based author of the “Modern Asian Baking at Home” cookbook and founder of the Subtle Asian Baking online group switches things up for her 9-year-old son. He gets mochi waffles made with bright green pandan the first morning of the new year.
“This year again I’m going to make the waffles,” said Lieu, who is half Chinese and half Vietnamese. “I’m also going to make the details ⇒
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