Red Bean Mochi


Almond Dorayaki
Apple Cider Crème Fraîche Caramels
Apple Pie Hotteok
Bacon Buttermilk Pancakes
Bacon Sweet Corn Ice Cream Sandwiches (a joint post with My Name is Yeh)
Baked Yeast Doughnuts with Hibiscus Glaze
Banana Cupcakes (Muffins) with Nutella Swirl
Bangkok Peanut Ice Cream (Vegan)
Blueberry Buckle Coffee Cake
Blueberry Muffins
Blackberry Goat Cheese Thumbprint Cookies
Black Sesame Rolls with Yuanyang Coffee-Tea Glaze
Brandied Pear Galettes with Almond Cream Filling
Brown Butter-Oat Pancakes with Caramelized Bananas & Bourbon Whip
Bubble Tea Oatmeal, Hot and Cold
Butter Mochi
Chamoe Melon Jam & Cream Cheese Pastries
Chamomile Lemon Poppy Seed Loaf Cake
Chamomile Thyme Miniature Chess Pies
Coffee-Candied Macadamia Nuts
Chocolate Buttercream Frosting
Chocolate-Hazelnut Tarts with Whiskey Meringue
Chocolate Chip Cookies (Jacques Torres / New York Times)
Cold Brew Affogato (for Verily Magazine)
Cornmeal Pancakes with Blackberry Goat Cheese Syrup
Cranberry Orange Shortbread Cookies
Dark Chocolate Truffle Cookies with Candied Mint
Date & Maple Butter Tarts
Double Chocolate Muffins with Salted Caramel Sauce (Whole Grain)
Double Strawberry Angel Food Cake with Whipped Vanilla Creme Fraiche
Fig Jam & Goat Cheese Thumbprint Cookies
Fig, Rose, & Almond Granola Parfaits
Honey-Goat Cheese Ice Cream with Poached Pear Swirl
Hot Cross Buns
Hot Honeycomb Candy
Individual Brown Butter Cheddar Apple Crumbles, for Two (for Verily Magazine)
Jalapeno Sweet Corn Muffins
Jasmine Honeydew Sorbet
Lavender Goat Cheese Cheesecakes
Lime Bars with Saffron
London Fog Cupcakes
Malasadas (Portuguese Doughnuts) with Guava and Lilikoi Filling
Mango Pomelo Sago with Haupia
Maple Brown Butter Cream Cheese Frosting
Maple Brown Butter Sweet Potato Casserole + Thyme Marshmallows
Matcha (Green Tea) Shortbread Cookies
Meyer Lemon Ricotta Pancakes, with Chamomile Whipped Cream
Miniature Almond Cake with Rose Mascarpone Frosting, for Two
Miniature Carrot Cake with Citrus Goat Cheese Frosting, for Two
Miniature Chocolate Layer Cake (Easy, and Vegan!), for Two
Miniature Hummingbird Cake with Coconut Buttercream, for Two
Miniature Matcha (Green Tea) Ombre Cake with Coconut Glaze, for Two
Miniature Olive Oil Cake with Dark Chocolate & Rosemary, for Two
Miniature Strawberries & Cream Chiffon Cake
Miniature Zucchini Cake with Basil-Lime Cream Cheese Frosting, for Two
Mooncakes (Red Bean & Lotus Seed)
Nutella Espresso Pancakes, with Chocolate Chips
Oatmeal Lace Ice Cream
Oatmeal Raisin Cookie Baked Oatmeal
Olive Oil Ice Cream
Orange-Almond Sweet Rolls with Basil Glaze
Pancakes with Bananas and Blueberries
Peppermint Mochi
Plain Mochi (for Food52)
Pumpkin Cupcakes (Half-Batch, Makes 6)
Pumpkin Bars
Raspberry Cardamom Almond Tarts (a guest post for Adventures in Cooking)
Red Bean Brioche
Red Bean Ice Cream (for Food52)
Red Bean Mochi Balls (Daifuku, or Chapssaldduk)
Rose Mochi (Lighter, Half-Batch)
Rosemary, Almond, & White Chocolate Chip Cookies
Rosemary & Salted Caramel Linzer Cookies
Saffron Cardamom Panna Cotta
Sticky Date Cinnamon Rolls
Triple Berry Tartlets
White Nectarine Crisp
White Nectarine & Lychee Cobbler
Yuanyang Coffee-Tea Ice Cream with Condensed Milk Crumble

Chinese tea eggs.


All of the Alliums Fried Rice
Asian Salmon en Papillote (for Verily Magazine)
Asparagus, Green Pea, & Goat Cheese Quiche
Bacon & Cheese-Stuffed French Toast
Bacon Mashed Potato Pizza
BBQ Pork Pineapple Buns (Char Siu Po Lo Bao)
Beef Bulgogi
Bibim Guksu (Cold Kimchi Noodles)
Boursin & Caramelized Onion Tartlets
Brioche with Garlic, Chives, & Smoked Gouda
Budae Jjigae (Korean Army Base Stew)
Caramelized Onion & Roasted Garlic Pasta
Chamchi (Tuna) Kimbap
Cheesy Garlic Pull-Apart Bread
Chicken & Apple Salad with Honey Mustard Vinaigrette
Chicken Katsu
Chicken Salad with Almonds, Grapes, and Celery
Chickpea Alfredo with Watercress & Chives
Charred Corn with Miso Butter, Bacon, & Garlic Scapes
Cracker-Style Thin Crust Pizza
Creamed Corn
Cucumber & Chamoe Melon Salad
Curry Puffs
Dark Chocolate Beef Chili
Easy “Mak” Kimchi
Eggs en Cocotte (for Verily Magazine)
Farro, Asparagus, & Radish Salad with Sesame-Miso Dressing
Grilled Peach & Burrata Salad
Gireumjang (Sesame Oil, Salt, and Pepper Sauce)
Herbed Focaccia with Pimento Romesco
Hobak Jeon (Zucchini Fritters)
Hokkaido Milk Bread (for Food52)
Hurricane Popcorn
Jajangmyeon (Korean Black Bean Noodles)
Jangjorim (Korean Spicy Soy-Braised Beef)
Kabocha & Caramelized Onion Galette
Kabocha, Sage & Crème Fraîche Pappardelle
Kimchi & Bulgogi Nachos
Kimchi Fried Rice
Kimchi Grilled Cheese
Kimchi Potato Salad (& Regular)
Korean Potato Salad (Gamja Salad)
Macaroni Salad
Mashed Potatoes with Sage Brown Butter
Mentaiko Spaghetti
Miso-Glazed Scallops
Mul Naengmyeon (Korean Cold Noodles)
Myulchi Bokkeum (Stirfried Anchovies with Almonds and Walnuts)
Orecchiette with Spring Herb Pesto & Sausage
Oven Fries
Panfried Pork Steamed Buns (Shengjian Bao) (for Food52)
Pasta Alla Vodka (of a Sort)
Potato, Garlic, & Leek Soup
Pear & Gorgonzola Salad with Cinnamon-Glazed Walnuts and Brown Sugar Vinaigrette
Pimento Cheese
Pork Bulgogi (Jeyuk Bokkeum, Korean Spicy BBQ Pork)
Potstickers, Pork, Vegetarian, & Seafood (for Verily Magazine)
Red-Cooked Pork (Hong Shao Rou) Pot Pies
Risotto with Peas & Crispy Prosciutto
Roasted Brussels Sprouts and Chips, in Three Flavors
Roasted Cauliflower & Chickpeas on Toast
Salmon Caesar Salad (from Frankies Spuntino via Food52 Genius Recipes)
Scallion Biscuits with Lap Cheong Gravy
Scallion Kimchi & Fried Egg Tortillas
Shanghainese Lion’s Head Meatballs
Soy-braised Tofu (Dubu Jorim)
Spam Musubi
Spicy Ahi Poke
Spicy Ahi Poke, Avocado & Rice “Parfaitinis”
Spicy Basil Fried Rice
Spicy Garlic Eggplant & Ground Pork
Spicy Gochujang Pigs in a Blanket
Spicy Salmon Onigiri
Spinach Salad with Warm Bacon-Honey Mustard Dressing
Spinach, Caramelized Onion, & Roasted Garlic White Pizza
Ssamjang (Chili Paste Sauce)
Steamed Buns (Mantou and Baozi) (for Food52)
Sukiyaki Soba Noodle Soup
Swiss Chard & Quinoa Cakes
Taiwanese Popcorn Chicken (for Food52)
Tea Eggs
Thanksgiving Leftovers “Red Beans” & Coconut Rice
Thanksgiving Stuffing-Flavored Dinner Rolls
Tomato Bisque & Apple-Bacon Grilled Cheese
Tomato-Braised Eggs & Creamy Baked Polenta
Turkey Pesto Club Sandwiches
Udon Noodles with Sesame Dipping Sauce
Warm Grain Bowl with Roasted Cauliflower and Spicy Chicken
Watermelon, Grilled Corn & Feta Salad
Whole Wheat Milk Bread & Balsamic Chicken Sliders
Zhajiangmian (Chinese Black Bean & Ground Pork Noodles)


Aunt Beru’s (Grown Up) Blue Milk
Cinnamon & Red Date Tea
Cold Brew Concentrate for Iced Coffee
Carrot Cake Horchata
Blood Orange-Hibiscus Spritzers
Mint Watermelon Juice
Pumpkin Spice Latte Syrup (Starbucks)
Watermelon Strawberry Sangria


  1. emana says:

    February 12, 2014 at 11:25 pm

    I was just randomly looking up recipes (butter mochi to be exact) and came across your blog. Looked at the different recipes and read about your unique name…….Two Red Bowls……..i adore it….and so far i am adoring your blog. i just had to subscribe! =D

    • tworedbowls says:

      February 16, 2014 at 5:27 pm

      Such sweet words, Emana!! This made my day when I read it. Thank you so much and so excited that you’re following! :):)

      • Anonymous says:

        February 17, 2014 at 3:12 am

        Can’t wait to try the Korean recipes!!!! LOOOOVE bulgogi! Do you know anything about tteokbokki? Trying to find some tips for this yummy goodness!

        • emana says:

          February 17, 2014 at 3:18 am

          forgot to mention………when I read about your mochi recipes, I was thinking “what would rose water mochi taste like?” then….. BAAAAAMM!!! the next day i got an email with a new recipe…….rose mochi!!!! lol! thank you for sharing such awesome recipes!

        • tworedbowls says:

          February 17, 2014 at 11:04 am

          Ddukbokki is on my list of things to try too!!! Maangchi is always my go-to for Korean recipes that I don’t get from my boyfriend’s mom — here’s her ddukbokki recipe: If you try it, let me know how it goes!! I have a huge pack of dduk in my freezer just waiting to be used, but I love it with fishcakes and haven’t been able to get my hands on any yet.. haha 🙁

          And LOL at your rose mochi comment!!! I kind of can’t believe that people actually want me blowing up their inboxes with my blog emails, so that makes my day. :):) Thank you so much for your awesome comments! Hope we keep in touch 😀

  2. Anonymous says:

    September 23, 2015 at 2:51 am

    I have been coming back to your blog for a few months now. Love your pictures and your stories. I have not tried any recipes yet as I have a mum that cooks. I can imagine your delicious creations even I have not tried anything. The power of pictures and over-worked imagination!

  3. Sandy Shen says:

    November 8, 2016 at 6:33 am

    Hi I love your recipes! But could you change your font color to something darker? It is hard to see. If you could, thank you!

  4. Evangelina Aguilar says:

    March 16, 2017 at 2:51 pm

    I just love love your website, and I love the new recipes with Asian flavor, what a treat to have your site to learn so much !! i am doing the Caramelized Red Onion Boursin Tarts.. and will let you know how they turn. But I love your blog!!1

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