![]() Then again, purists might stick to classic butter mochi cake flavors, singing with coconut and vanilla. Out on the wider internet, people appear to be very into pandan, with its signature green tint and floral aroma. Third Culture is into black sesame waffles, flavored with a paste they grind for 72 hours and loaded up with bananas, cacoa nibs, buckwheat honey, and a dollop of chantilly cream. The bakery also rests its batter for a few hours before baking, believing it helps to bloom the flavor.įinally, a waffle is always a golden opportunity to trick out with lots of fun flavors and toppings. Whereas regular cupcakes might take 20 minutes in the oven, Third Culture’s mochi muffins take a solid hour in order to completely hydrate, and the same principal applies to waffles. “Just like making rice in a rice cooker, rice flour wants to soak up lots more liquid and get good and plump.” And increase the cook time. Shyu has two pearls of wisdom: Increase the liquid. Beat the bejesus out of every lump of coconut fat, and it still won’t fight back. Unlike all-purpose flour, mochiko is completely gluten free, so, delightfully, you can’t overstir it. The rice flour is a slightly different animal, in terms of how it behaves. The remaining ingredients are hopefully already in the pantry: butter, sugar, eggs, coconut milk, and vanilla. One trip to Nijiya Market in Japantown or the Tokyo Fish Market in Berkeley, and a box is yours for only a couple of bucks. The Third Culture guys exclusively use mochiko from Koda Farms, which is a Japanese-style fine grind, made from heirloom rice grown in the Central Valley. The only ingredient that some people might not be familiar with is the rice flour itself. ![]() And in fact, they’re just as Sunday morning easy to make at home, with a couple of simple tweaks. But mochi gives them that magical bite - crispy on the outside, chewy at heart. ![]() Mochi waffles have all the appeal of other waffles in that they’re a golden breakfast pastry, riddled with holes to capture drizzles. Wenter Shyu and Sam Butarbutar Third Culture Bakery Now, just in time for Mother’s Day, they’ve got big news - they’re bringing back the mochi waffles. But the Berkeley bakery is in good hands and has remained open, offering employees 50 percent of their usual hours. Chef Sam Butarbutar and Wenter Shyu are partners in both mochi and life, and the guys are currently sheltering in place in Colorado, where they have a second location and recently bought a house after more than a dozen years in the Bay. The bakery is a rainbow fun factory in Berkeley, ringing out a colorful array of mochi muffins and donuts. The guys are known for their trademark mochi muffin, which is outstandingly dense and chewy, and flavored with coconut and pandan. ![]() Third Culture certainly contributed to the local obsession. A post shared by Third Culture Bakery on at 6:01am PDT ![]()
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