Soft, tender crumb. Quietly Japanese.
A breakfast mix that lands somewhere between a soufflé pancake and a warm mochi. Add water, add an egg, leave the rest to the rice. Best with a brown-butter pour and any syrup that is slightly bitter.
Born from the founders Sunday breakfasts. The mix took 22 versions before it earned a place on the family table.
Thai glutinous rice flour, rice flour, raw cane sugar, baking powder, sea salt, vanilla.
Whisk 1 cup mix, 3/4 cup milk, 1 egg. Rest 5 minutes. Cook on low heat, lid on, until bouncy and lightly golden.
