Ever since discovering the joys of butter mochi in Hawaii a few years ago, I’ve been on a mochi kick.
I can’t get enough of the chewy, bouncy texture that sweet rice flour gives to baked goods.
Fortunately, I didn’t have to take a plane across the Pacific — only a drive to the East Bay to get my latest fix.
After hearing the praises of the mochi muffins made by Pastry Chef Sam Butarbutar, I finally had a chance to buy a few ($3.50 each) when I dropped by Catahoula Coffee Co. on Fourth Street in Berkeley. Read more