What happens when a materials science engineer turns her obsession with texture and flavor loose on a traditional Taiwanese sticky rice cake? You get mochi bites — crispy-edged, chewy-centered mini bundts that became an accidental bestseller and never left the menu.
Rachel Liu Martindale will walk us (virtually) through her nian gao (年糕) mochi bites from scratch: a one-bowl, gluten-free, vegan recipe that's as technically interesting as it is delicious. She'll share how she approaches flavor fusion — layering cultural memory with food science instincts to land that elusive "not too sweet" balance — and why this simple recipe is endlessly customizable.
If you've ever wanted to understand the why behind a recipe, not just the how, this one's for you.
About Rachel Rachel Liu Martindale is the founder of Q Bakehouse & Market in Ann Arbor, MI. A self-taught baker with a materials science background, she built her business from a home kitchen to a beloved brick-and-mortar over seven years — all while developing a distinct baking philosophy rooted in her Taiwanese-Chinese heritage, rigorous food science curiosity, and the relentless pursuit of flavors that are complex without being cloying. Q Bakehouse & Market opened its first storefront in 2024 and has become a destination for Asian-inspired pastries done with real depth and intention.
Pricing: Free for RBA members, $30 for non-members
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