New York City is well-known for being at the forefront of culinary innovation. The modern pizza was basically invented and popularized here, bagel and cream cheese are native to the city. In more recent times, the city has been the birthplace of the Cronut, which is a donut made with criossant flour and method, once remarked by a funny britishperson as the sweetest richest thing they've ever eaten. And now they've done it again, with mochi donuts.
Friend NK, a friend from college who's been mentioned in these pages on several occasions previously, took us there so I could try these new inventions.
Here's what I'll say: it's sticky, it's sweet, and it's made from rice flour. If you're not a fan of gluten, go for it. If you're looking for something that's quite sweet, and has the texture profile of East Asian desserts -- chewy sweet and unfluffy, go for it. Me, personally, I thought it was interesting and maybe I'd try it one more time, but it would definitely not be a regular thing. The problem is that it's dense in calories and in substance, so you're full after barely one of these. And there's no fun in 'deflating' these like you get with the regular donuts. This is a fun cutesy donut that you should take your friends who're visiting the city to try one because they'll mention this as a part of the city experience, but if you're in a mood for a legitimate dessert, this is probably not it.
Look elsewhere.
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