Beijing, Jan 19: 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 […]