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“Third Culture” Bakers Bring Mochi Muffins To S.F. Bay Area

March 17, 2019: 12:00 AM EST


The mochi muffin has been slowly working its way into San Francisco Bay Area cafe culture since 2017, thanks to Indonesian immigrant and “third culture” baker Sam Butarbutar – he spent many of his younger years both in Indonesia and the U.S. The mochi muffin marries the flavor of a Southeast Asian steamed layered cake made with mochiko flour milled from sticky rice, coconut milk and pandan. The mochi muffin is caramelized on the outside with dense innards, all sprinkled with black and white sesame seeds.  According to food writer Leena Trivedi-Grenier, the muffin is “a beautiful medley of textures combining chewy Hawaiian butter mochi and the brittle edges of an American brownie.”[Image Credit: © Third Culture Bakery from Instagram]
Leena Trivedi-Grenier, "Third Culture’s mochi muffins have swept the Bay Area. Mochi doughnuts are next", The San Francisco Chronicle, March 17, 2019, © Hearst
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