Veeda Bybee is best known as a children’s book author, writing Asian American -centered stories for young readers, such as “Lily and the Great Earthquake: A San Francisco Earthquake Survival Story” and “Li on Angel Island,” and quirky middle-grade fiction like the Team Awkward series.
But during the height of the COVID-19 pandemic, she returned to her roots as a food writer.
In prior years, “I had a food blog and was doing personal essays on food,” Bybee recalls. “But after my third kid, I found that the books I would read with my kids weren’t necessarily very diverse, and I wanted to try writing children’s books.”
But, then in lockdown, Bybee and her family started to hold “Family Musical Nights.” They would watch a musical together on Friday or Saturday and then make a recipe inspired by the musical. This started out as casual family fun but has since developed into a full cookbook: “A Few of My Favorite Things: Recipes Inspired by Family-Friendly Musicals.”
The book is filled with theater-inspired recipes, from Disney musicals like “The Lion King” and “Mulan” to Broadway classics like “Wicked” and “Hairspray.” Some of them have foods that appear directly in the stories they are based on, but for others, Bybee had to get a bit more creative.
“‘Hamilton’ has no food references, but it was the musical that inspired this whole project,” Bybee says. “So, we made recipes from the [Revolutionary War] era, because no matter where a musical takes place, there’s always a time period associated with it.”
Bybee notes that setting aside time to cook with her family has been a great opportunity to spend time with her kids and has helped them gain a broader appreciation for both food and trying new things.
“It’s about teaching them, but also spending time with them and just talking with them,” she says. “The act of creating a dish together is bonding because you’re talking and hanging out, but you’re making something together, too. … The more we cook together, the more open they are to new foods and new experiences.”
“A Few of My Favorite Things” was released in January 2025 by South Mountain. Find it and other books by Bybee at veedabybee.com. Bybee lives in Las Vegas with her husband and three of their children. (Their fourth is away at college.) She spent her high school years in Warrenton, Virginia.
High Tide Coconut Butter Mochi
If you aren’t familiar with mochi, or sweet rice flour, don’t be alarmed. Mochiko flour gives this cake a bouncy texture and unique chew while the shredded coconut topping gives texture and added depth. The mochiko rice flour is a specialty item and may not be found in your neighborhood market. No worry, beef curry. Order online, or go shopping at an Asian grocery store. The mochi flour comes in 16-ounce packages, and one box makes one batch.
This recipe is baked in a [9-inch by 13-inch] pan and cut into squares. They resemble brownies in shape and size, looking more like their blond surfer cousins. For a family night viewing of “Moana” or “Lilo & Stitch,” this dessert will transport you to a land of palm trees and white sandy beaches. —Veeda Bybee
Makes 24 squares
Ingredients
- 1 (16-ounce) package (or 3 cups) mochiko rice flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs
- ½ cup (1 stick) unsalted butter, melted
- 2 cups granulated sugar
- 2 (14-ounce) cans unsweetened coconut milk
- 1 teaspoon vanilla extract
- ½ cup dried sweetened shredded coconut
Directions
Preheat oven to 350 ̊ F and place rack in the center. Grease a [9-inch by 13-inch] baking pan and line the bottom with parchment paper.
In a medium bowl, whisk together rice flour, baking powder and salt. Set aside dry ingredients. In a large bowl, whisk the eggs. Add melted butter, sugar, coconut milk and vanilla. Continue to stir for two to four minutes until pale yellow. Add the dry ingredients and mix until incorporated.
Pour batter into the prepared [9-inch by 13-inch] baking pan and top carefully with sweetened shredded coconut. Bake for 50 [to] 60 minutes. The cake and shredded coconut should be light golden brown. Place pan on wire rack and let it cool completely. Cut into squares and serve. Can be kept in an airtight container at room temperature for up to three days.
