Made with dark brown sugar, coconut milk, evaporated milk and mochiko flour, these little treats are gluten-free.

Anyone who has followed my blog for awhile knows about my love for butter mochi.

I can’t resist this Hawaiian baked good made with glutinous rice flour, which gives it a wondrous chewy texture like a big gummi bear.

For those with celiac disease, it has the added bonus of being gluten-free, too.

So when I spied a recipe for “Brown-Butter Mochi” in the New York Times a few months ago, I tore it out, eager to try it.

The recipe is from Berkeley’s Samin Nosrat, a writer, cooking teacher and former cook at Chez Panisse, who recently wrote the seminal, best-selling “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” (Simon & Schuster).

She first learned to make butter mochi in a standard large cake pan from a friend’s recipe. But then she started tinkering, rejiggering the recipe to use two muffin tins instead. She also incorporated brown butter, which of course, is always a worthwhile addition.

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