Genevieve Ko is in the studio kitchen showing us how to make Butter Mochi, a big-batch dessert thats as comforting as cake and as fun as bar cookies (which means its always a hit at parties). Butter mochi gets its distinct marshmallow-like softness from mochiko, a sweet rice flour. This version uses coconut milk for a rich and subtly nutty taste. Get the recipe: https://nyti.ms/3xdKLKz ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
