I feel positively about anything including Mochiko flour, but Butter Mochi is usually the dessert I can introduce to people who haven’t eaten a lot of confections made from it to indoctrinate them into the world of sticky, glutinous, and gently sweet treats. If you haven’t had Butter Mochi, think about the best blondie you’ve ever had and then insert part of what makes mango-sticky rice really, really good.
I have a favorite Korean restaurant at home in Honolulu. I haven’t been back in way too long, but I have to believe they’re still slinging the very best kimchee pancakes and this mandatory side salad? Vegetable?
This quick stovetop version is infinitely convertible for whatever dish, drink, or baked good you’re looking to jazz up with something that is not quite jam, but satisfying enough to stay on a spoon.
People really love fall. I’m unsure if this is a recent phenomenon, or if the season has always brought people to their knees to admire fallen orange leaves and inspire endless social media posts about sweaters, and apples, and inevitably, pumpkins. All pumpkin, all the time.