Meet the Bad-Ass Asian American Bakers Reshaping LA’s Desserts Scene | Eater LA

"I discovered that Jennifer Nguyen’s Mochimas centers on Hawaiian-inspired baked mochi tarts whose batter develops flavor over two days, and she accents her desserts with ingredients like black sesame, earl grey, and jasmine green tea. Many of her items are free of gluten, nuts, preservatives, and artificial colors and flavors—she also makes vegan blondies that echo butter mochi using in-house roasted and ground black sesame—and Mochimas accepts orders through an online form with pickups in Irvine and occasional pop-ups." - Jean Trinh