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 ...

Last week’s dreary weather had us craving something tropical. Pineapple upside-down cake? Butter mochi? Why choose, when you can have both? Because coconut’s best friend is pineapple, we thought we’d ...

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 ...

Pot Cafe, the bakery annex of Roy Choi’s Pot lobby bar and still-to-come Pot restaurant in Koreatown’s Line Hotel, is now open. Tucked into a corner of the main floor of the hotel, it’s Choi’s version ...

When I was growing up, my mom coated slabs of niangao, a dense and sugary glutinous cake, in egg and fried them French-toast style. It was a dessert you had to eat right out of the pan. I’ve found ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

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 ...