Black Sesame and Coconut Mochi (Photo by Laura Chase de Formigny for The Washington Post)
Published April 20. 2021 8:23AM
Becky Krystal, The Washington Post
To say I am persistent would be an understatement. Stubborn is more like it, which is not a bad thing when it comes to mastering a recipe, especially one I plan on sharing with you.
So when my first batch of Black Sesame and Coconut Mochi from Hetty McKinnon's new book, the beautiful and approachable "To Asia, With Love," wasn't quite as pretty as the little snowballs on the page, I went back to it. Again and again.