Oakland's most-recognized pastry is the mochi muffin: glutinous rice flour, brown sugar and pandan, with a chewy bite. Bake Sum runs the city's version.

The mochi muffin originated at Third Culture Bakery in Berkeley in 2016, an Asian American take on the cupcake. Bake Sum opened in Oakland's Lake Merritt in 2021 and built its own version into a daily-sellout staple, alongside Spam musubi croissants and ube cookies. The pastry style is now a Bay Area Asian American canon.

Where to eat Bake Sum mochi muffin in Oakland

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Make it at home

Serves 1250 minEasy

Ingredients

  • 300g glutinous rice flour (Mochiko)
  • 200g brown sugar
  • 100g granulated sugar
  • 2 tsp baking powder
  • 4 large eggs
  • 250ml whole milk
  • 200ml coconut milk
  • 100g unsalted butter, melted
  • 2 tbsp pandan extract
  • 2 tbsp black sesame seeds for top

Method

  1. Heat oven to 175 C. Grease a 12-cup muffin tin or line with paper cups.
  2. Whisk dry ingredients in a large bowl: rice flour, both sugars, baking powder.
  3. Whisk wet ingredients in a separate bowl: eggs, milk, coconut milk, melted butter, pandan.
  4. Fold the wet into the dry until just combined. Do not overmix.
  5. Scoop into the muffin tin, sprinkle with black sesame seeds. Bake 30 to 35 minutes until set and lightly golden.
  6. Cool 10 minutes in the tin, then turn out onto a rack.

Editor tip. The texture should be chewy and dense, not cakey. If your mochiko is fresh, the muffins will hold their bounce for two days at room temperature.