Anyone who has followed my blog for awhile knows about my love for butter mochi.
I can’t resist this Hawaiian baked good made with glutinous rice flour, which gives it a wondrous chewy texture like a big gummi bear.
For those with celiac disease, it has the added bonus of being gluten-free, too.
So when I spied a recipe for “Brown-Butter Mochi” in the New York Times a few months ago, I tore it out, eager to try it.
The recipe is from Berkeley’s Samin Nosrat, a writer, cooking teacher and former cook at Chez Panisse, who recently wrote the seminal, best-selling “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” (Simon & Schuster).
She first learned to make butter mochi in a standard large cake pan from a friend’s recipe. But then she started tinkering, rejiggering the recipe to use two muffin tins instead. She also incorporated brown butter, which of course, is always a worthwhile addition.