Big Boi’s black sesame mochi is intended to evoke Lunar New Year treats and Sunday dim sum. “We decided to tweak the recipe and play with Asian and American flavors,” Wang said. In the beginning of the year, pandemic-induced boredom and yearning for the cake, as well as the local trend of independent, Instagram-based desserts with an Asian flair, prompted the friends to start making and selling the beloved cake. “Tina’s mom would make it for us, for parties and potlucks, and we’d ask for more every time,” Wang told Nosh. Big Boi’s original recipe, the origins of which can be traced to Hawaii, comes from Lee’s family. The three are childhood friends, growing up together in the East Bay Wang was born in China, while Lee and Pan are second-generation Chinese American. Wang oversees operations and finances, while Lee is the baker and “mastermind behind the product.” Pan is the outreach and social media maven, a critically important role since many of Big Boi’s sales are online. Oakland’s Big Boi Mochi recognized that craving and ran with it, building a business that serves nothing but delightful, individually packaged and curiously flavored squares of butter mochi to scores of customers.īig Boi Mochi was born in February, a collaboration between Xinyue Wang, Tina Lee and Irene Pan. And in the Bay Area, where Asian-inspired desserts and bakeries draw long lines, the pastries, made with sweet rice flour, have developed their own cult following. Its squishy texture combined with a sweet (but not too sweet) flavor makes it a favorite for many. In any list of comforting desserts, butter mochi would be toward the top. Big Boi steeps Earl Grey tea in milk and bakes it into their butter mochi desserts.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |