Growing up, my favorite Chinese desserts were always the chewy ones. The texture is unique, some say it's an acquired taste, but for me, these stretchy desserts represent childhood and home. Lo mai ...

Since I started working at BA, I’ve worried that my colleagues suspect I’m operating for the mochi lobby (“Big Mochi”), pushing the “Mochi Agenda” at every opportunity with recipes, story ideas, and ...

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Chocolate-Matcha Mochi Bundt Cake Adapted from JustJenn Recipes Ingredients 1 box (1 pound) mochiko (sweet rice flour) 2 teaspoons baking powder 1/2 teaspoon salt 2 sticks (1 cup) butter, melted, plus ...

Rachel Yang describes herself as a Korean chef who doesn't cook Korean food. The four restaurants — three in Seattle plus Revelry in Portland — she co-owns with husband Seif Chirchi are not Korean ...

Butter mochi is the best! The perfect mixture of chewy, squishy, dense and sticky, these coconut and rice flour cake bars (a cousin of Filipino bibingka) are one of the most beloved island desserts ...

If you’ve never tried Hawaiian butter mochi, you’re in for a treat! This chewy, golden-brown dessert is a delightful fusion of Japanese and Hawaiian influences. This traditional treat combines the ...

There’s been a kind of mochi fan club rapidly inducting members in the Bay Area over the past few years, devouring everything from the butter mochi cake at Liholiho to the mochi-topped ice cream in a ...

To some, taro and purple rice may seem like unorthodox ingredients to add to desserts, but for me, they are a few of my all-time favourite dessert elements. Sadly, I find them to be uncommon and quite ...