The first time I had mochi butter cake was when this guy I didn't know made it and brought it to a meeting in college. We're celebrating our 16th wedding anniversary this week. Mochi cake is the secret to a happy marriage.
I mean this from the bottom of my heart when I say that Sohla's knowledge and enthusiasm is a joy to behold. I love when she gets an idea for a riff and you see the cogs turning and her excitement growing, like she's gonna go off and do some experiments as soon as the cameras turn off. Sohla Unleashed is best Sohla! P.S. Thank u for the gluten free food ideas!
This mochi corn cake was INCREDIBLE. I made it into muffins (ideal) and brought it to friends and everyone was obsessed. I think baking in muffin tins is the best way to get the perfect ratio of crispy outer layer to soft inner layer. So so good
Hey editors! Can we get more close-ups of the finished product? We can't taste it, so a close look at texture would really help us understand what is actually going on with the dish lol
Aloha! Thank you for giving a shout out to Hawaiian Butter Mochi … a childhood favourite! Also, Koda Farms is the “only” mochi flour. It’s a staple in all Hawaiian cupboards and the packaging artwork never changes, so very retro and sentimental :)
My first thought on a personal spin on it was “purin” (Japanese-style pudding Thats a lot like flan with a caramel top), but then you used it for the peaches! My next thought was possibly a “sticky bun” style (with brown sugar and the bottom with a sweet sauce and toasted chopped pecans)
Sohla would love the Korean corn dog shops that have been popping up in the US - mochi batter corndogs (and cheese sticks) with all kinds of toppings. I’d love to see her take a field trip to one and come home with ideas of her own!
Mochi has an amazing texture when frozen. It's a popular topping for shave ice or pinkberry 🍧 I think a black cocoa mochi ice cream sandwich (like a chewy Oreo cookie) would be fantastic. 👍
Actually, mochi is really terrible when frozen. Rice hardens when cold, so you will end up with a crumbly brick instead of sticky chewy mochi. Those mochi toppings or frozen mochi desserts are full of stabilizers and gums to keep it soft. It will not work with regular mochi.
Sadly, I dont think we can get mochi flour in Costa Rica. I guess Ill pick up some next time I go to the US. About corn bread, there is this sweet version we do here, there is a VERY traditional super easy recipe, please feel free to try it: 1 stick of butter (melted) 1 can of condensed milk 1 teasp of baking powder 1 small can of corn (I guess Sohla would use fresh) 1/3 rd of a cup of flour salt and vanilla to taste You just throw everything on the blender (I dont blend it much, I like the corn kernels), then throw in a greased square pan (I use pyrex) then 350 degrees for 25 minutes. Super easy, super delish. VERY moist.
Pro tip: if you really don't want greasy hands, use the butter wrapper instead of the paper towel when buttering your pan. It's still a bit greasy tbh, but it's so much easier to clean your hands after.
I do that too! When you soften butter, there's often a lot that stays behind on the paper even if you scrape the paper. I actually stick all those butter papers back into the fridge and save them for buttering the pan. I'll usually use like 3 or 4 to butter a pan, but it's one last use before throwing them out!
Hmm, for something savory, maybe... Pizza? Flavor with oregano and crushed red peppers. Top with sun-dried tomatoes and lots of mozzarella. On the sweet side... Pineapple Upside Down Mochi Cake, because it's already an upside down cake! Crushed pineapple and some maraschino cherries. Maybe bit of rum or bourbon for a bit of kick.
Thank you for this amazing recipe! I was deep in a 6 month baked mochi abyss when my friend stumbled across this and linked me. You say it's the best thing you've ever made and I thought, "high praise, let's test it!" You did NOT exaggerate. The cheesy corn mochi is life changing. Thank you for the recipes and being dope!!
Amazing ideas! I would either go the piñacolada route or get inspired by our traditional local flavors and make a variation with ground poppy seeds and dried plums.
I’m so obsessed with the Sohla Baking Universe and I’m eternally grateful to the youtube algorithm for keeping me updated - I have become such a more confident cook based on Sohla’s advice and attitude towards cooking, I’m so grateful!!
Me too!! I'm always searching RUclips for new Sohla recipes all the time. I especially love her Ancient Recipes series on the History Channel. Sohla definitely makes you feel like you can do anything in the kitchen. Her Edna Lewis Cheese Souffle is now permanently on our menu! Love Sohla!!
Sohla had an extra espresso this morning! I love it. I don't fully know the ramifications of this, but would it make sense for you to have an Amazon store? I'm sure many of us threw some mochi in our cart to try experimenting.
Peanut butter blondie mochi could be the go... I first had little cheese mochi puffs from a Tokyo convenience store and ate the whole bag in one go. That cheesy corny mochi looks super woofingly good.
Ok hear me out: Orange Creamsicle Mochi Cake? Like juice some oranges and mix them with like sour cream and vanilla for the liquid? And put orange slices on the bottom? I have a project
I made the Orange Dreamsicle Mochi Cake twice. I made a pumpkin spice mochi cake. I just made an apple cheddar mochi cake that's effed up. I'm gonna be riffing on this forever. Thank you for this recipe, it's life-changing.
Last year around Thanksgiving I came across a recipe for pumpkin mochi, and it was life-changing. It's like pumpkin pie in chewy cake/blondie form! I'd love to try turning more traditional desserts into mochi cake.
@@t.martin3179 @T. Martin Sure! I'm not sure if this channel allows links in the comments, but I got my recipe from a blog called Contemplating Sweets if you want to search it up. It uses pumpkin puree and sweetened condensed milk to contribute the liquid and sugar components, plus pumpkin pie spices!
I finally got around to giving this a go and I riffed off the peach mochi cake recipe to make what I can only describe as an Asian remix of a Nanaimo bar? I did a base layer than consisted of black (and dutched) cocoa and black sesame, and then the top layer I did a matcha green tea flavoured layer! So I can 10000% attest to the riff-ability of the recipe. Hopefully it's a riff that Sohla would approve of tooooo! *fingers crossed*
Alright. I’ve officially put my cake in the oven. I pretty much made the peach version, but riffed it by using a locally made lavender syrup instead of caramel. Fingers crossed it comes out nice. I’ll edit this tonight with an update on the taste.
@@oliversmithlawrence I completely forgot to update this. It was okay. The flavors were amazing but I think I messed up somewhere along the way because I was kind of winging some of it and the texture was a little more dense than I would have liked. I think it’s worthwhile for me to try again, though.
Gurrrllll you had me at the cheese part!!! I’m Filipino and we use cheese in our sweets (Ensymada, bibingka, Puto, etc). I appreciate this and can’t wait to try this recipe!
Since I became so in love with all of the flavors of the foods, of so many Asian cultures, I always keep at least 3 or 4 boxes of mochiko flour on hand....so much you can do with it - and so easily! ...even many of the "traditional" grocery stores in the US has it these days.🥰 Thanks for the awesome new ideas!
I just want to point out, you can absolutely make this vegan. It's a common misconception that we would ever just...leave out the eggs and not replace them? Making it vegan doesn't mean leaving out an entire ingredient subset (the binder/emulsifier!) You can do a flax egg, psyllium husk egg, Ener-G egg replacer, tofu, banana, you name it, it exists. There is always a substitute for eggs, more than ever before, just as there is always a substitute for milk and butter
Forgot to mention, it depends on the baked good, but sometimes eggs are just serving as an emulsifier (like in a cake, cookie, quickbread) but in a custard like flan, the eggs are quite a bit of the "body" and you may need to use both an ingredient for body (like tofu) and an ingredient for binding (like agar)
I followed a recipe for chocolate mochi cake. The recipe called for literally 4tbs of BAKING SODA! I went against my better judgement. Neeedless to say, I'm still scraping that stuff off the bottom of the oven
We make these cakes in Malaysia, but they're made with tapioca flour. The most basic traditional ones are flavoured with pandan. There's also a pumpkin version that's quite popular. They're typically baked in pretty brass molds.
I love the amount of gluten free stuff you guys make but my god I wish your titles included the word gluten free so I could find the videos again easier 😅
i wonder what fresh queso blanco would taste like fried in mochi with honey and tiny carmelized chili slices(glaze?) :o maybe lil bit of fresh parsley and green onion topper
I have a friend who is gluten free who just did something really nice for me so I’m excited to have an excuse to make this to thank her! Right now I’m thinking of doing a black cocoa riff possibly with strawberries
Oh thank god, I've had a thing of sweet rice flour in my cabinet forever, I never know what to do with it! Thanks Sohla, thanks Clem! Question: has anyone ever tried to veganize this with an egg replacer? I'm thinking maybe bob's red mill egg replacer might work, or maybe silken tofu?
Wow. Wow wow wow. I've never even heard of this and now I'm RUNNING to Amazon to get some mochi flour. Sohla continues to be, unequivocally, the coolest person on earth.
I love your videos so much because I can almost always go make the thing without going to the store. Changed the peach cake into a pineapple coconut cake and added cardamon to the caramel. Delicious!
If you like the chewy bouncy texture, you should check out South East Asian snacks or kuih. Many of them are made with glutinous rice and glutinous rice flour.
SOHLA. I about had a heart attack when Clem ran away with the corn cob. Don't let her eat that! I'm a vet tech and we FREQUENTLY send dogs to surgery because those get stuck! 😰😰😰
I like how Sohla always talks about how you can play around with a recipe and make it your own while making it. She walks you through what will happen if you get the ratios wrong, how to pull it back to the original recipe, and how to lean into the mistake to get a different and just as good result!
There’s something very similar in Malaysian cuisine. I used to make a coconut mochi cake recipe I got from a Malaysian friend, but now I’m lazy and use the Trader Joe’s box mix. 😬
There’s a Malaysian version of this called kuih bingka usually made with tapioca, cassava or sweet potatoes and very often the liquid used is to hydrate the flour is sweetened santan/ coconut milk. but I’ve had pumpkin versions which are just as great.
Thank you for introducing me to this cake! I’ve made the cornbread version so many times with chili and it’s always a hit and now I make a gingerbread version on a regular basis and it’s so yummy
My chinese friend told me something her family does, and its really good.... if you slice up Gau, and dip in egg, and pan fry... its DELICIOUS. Try it! So good! 😄
Between you, Claire, Rick and Andy, I need to buy a countertop convection oven for my studio apt that doesn't have a stove. I really want to try the peach caramel mochi, the peaches are amazing this year! (But my grandmother is whirling in her grave because you said, "...never make cornbread again.")
I love that with these Food52 videos Sohla is getting the space a brilliant mind and cook like her deserves. I always liked her in the Bon Appetit videos, but this here is so much more adequate!
I had sweet coconut butter mochi recently, and it was sooo good and nothing like I expected. It was my first mochi experience. People, try this!! It is something new and amazing. Delightful! Delicious! Nothing have I had with this texture.
I am NEVER buying Mario & Linguini or Grammerly--just BECAUSE they played those stupid ads over and over. This is the best possible way to offend and lose customers.
Sohla I love you but pretty sure the corn dog/mozerella stick thing you think you invented is just a Korean corn dog. Don't get me wrong; Korean corn dogs are incredible and corn dogs are 1,000% better with mochi batter. I would highly recommend checking out Oh K-Dog in NYC.
My sister and I just tried the corn mochi recipe. So good. I'm excited to riff off of it now that we understand the basics. Also, it totally works just by putting it all into a powerful blender. We've made mochi before and that hack saves an hour of mixing.
I just made a ginger blueberry honey caramel mochi cake by substituting blueberries for the peaches and ginger marmalade and honey for the sugar. It's amazing!!
What is your dream mochi cake? Comment below and let us know!
cheesey
My dream is to actually find mochi flour in my town!
@@lisakilmer2667 Amazon has Mochiko
@@kathrynkent954 Yes, they do, but then I have to wait! :( -- we have a new little tiny Asian market that I will check tomorrow!
@@jjsmith3302 That sounds super delicious!!
The first time I had mochi butter cake was when this guy I didn't know made it and brought it to a meeting in college. We're celebrating our 16th wedding anniversary this week. Mochi cake is the secret to a happy marriage.
isn't that the sweetest thing!🥺
Aaawwww! That's lovely!
😃👏
I mean this from the bottom of my heart when I say that Sohla's knowledge and enthusiasm is a joy to behold. I love when she gets an idea for a riff and you see the cogs turning and her excitement growing, like she's gonna go off and do some experiments as soon as the cameras turn off. Sohla Unleashed is best Sohla! P.S. Thank u for the gluten free food ideas!
Sohla Unleashed- great title for her next series! You saw it here first folks.
You should see her on the history channel! ruclips.net/video/wPZxQ4WvgyI/видео.html
Beautiful put. Sohla is so intelligent!
This mochi corn cake was INCREDIBLE. I made it into muffins (ideal) and brought it to friends and everyone was obsessed. I think baking in muffin tins is the best way to get the perfect ratio of crispy outer layer to soft inner layer. So so good
The way I’m personally invested in Sohla’s success
Likewise. I'd actually been getting worried, it was so long since I saw a new video.
YES
Same.. I can't wait for her cookbook.
Same
100%
Hey editors! Can we get more close-ups of the finished product? We can't taste it, so a close look at texture would really help us understand what is actually going on with the dish lol
Aloha! Thank you for giving a shout out to Hawaiian Butter Mochi … a childhood favourite!
Also, Koda Farms is the “only” mochi flour. It’s a staple in all Hawaiian cupboards and the packaging artwork never changes, so very retro and sentimental :)
There’s a Filipino version using Mochiko called bibinka. It’s delicious and similar to Hawaiian butter mochi cake.
Aaaaaahhh! Filipina here- yes! Bibingka
we have something similar in Malaysia and Singapore called bingka ubi too!
It's even better when there are slices of white cheese baked into the bibingka 🤤
Or a slice of salted egg! Yum.
I wanted to make this for my father-in-law who grew up in the Philippines during WW2. I couldn't find a good recipe.
That one dislike was from Adam Rapoport.
Korean here - my sister always makes it w walnuts and red bean. so subtle and amazing. I will try the corn/cheese version and a fruit one!
i think matcha, honey and ginger would be phenomenal. and add kimchi to sohla's cornbread recipe. wonder if it'd be okay to freeze?
Loving the new format of showing the recipes one after the other❤️
Yes. So much better than side by side.
My first thought on a personal spin on it was “purin” (Japanese-style pudding Thats a lot like flan with a caramel top), but then you used it for the peaches! My next thought was possibly a “sticky bun” style (with brown sugar and the bottom with a sweet sauce and toasted chopped pecans)
hey random person all these sound delicious thank you.
Sohla would love the Korean corn dog shops that have been popping up in the US - mochi batter corndogs (and cheese sticks) with all kinds of toppings. I’d love to see her take a field trip to one and come home with ideas of her own!
Mochi has an amazing texture when frozen. It's a popular topping for shave ice or pinkberry 🍧
I think a black cocoa mochi ice cream sandwich (like a chewy Oreo cookie) would be fantastic. 👍
Actually, mochi is really terrible when frozen. Rice hardens when cold, so you will end up with a crumbly brick instead of sticky chewy mochi. Those mochi toppings or frozen mochi desserts are full of stabilizers and gums to keep it soft. It will not work with regular mochi.
@@lucheng1945 have you never had mochi wrapped icecream? they're absolutely delicious
Sohla: I think it's better than cornbread guys
Me: *gasp*
Boyfriend: What?!
Me: Nothing, I'm watching Sohla!
I’ve honestly never had cornbread. It’s just not a thing in the UK. Really want to try it!
Sadly, I dont think we can get mochi flour in Costa Rica. I guess Ill pick up some next time I go to the US.
About corn bread, there is this sweet version we do here, there is a VERY traditional super easy recipe, please feel free to try it:
1 stick of butter (melted)
1 can of condensed milk
1 teasp of baking powder
1 small can of corn (I guess Sohla would use fresh)
1/3 rd of a cup of flour
salt and vanilla to taste
You just throw everything on the blender (I dont blend it much, I like the corn kernels), then throw in a greased square pan (I use pyrex) then 350 degrees for 25 minutes.
Super easy, super delish. VERY moist.
Glutinous rice flour might work. Find at any Asian store. It has to be glutinous rice flour, not just any rice flour.
Pro tip: if you really don't want greasy hands, use the butter wrapper instead of the paper towel when buttering your pan. It's still a bit greasy tbh, but it's so much easier to clean your hands after.
And this is why I read the comments! Thanks for the tip!
I do that too! When you soften butter, there's often a lot that stays behind on the paper even if you scrape the paper. I actually stick all those butter papers back into the fridge and save them for buttering the pan. I'll usually use like 3 or 4 to butter a pan, but it's one last use before throwing them out!
also hot water melts the butter off your hands when you wash :)
@@ellenkuang8853 me too!! ☺
@@ellenkuang8853 that's exactly how my mom taught me!
Hmm, for something savory, maybe... Pizza? Flavor with oregano and crushed red peppers. Top with sun-dried tomatoes and lots of mozzarella.
On the sweet side... Pineapple Upside Down Mochi Cake, because it's already an upside down cake! Crushed pineapple and some maraschino cherries. Maybe bit of rum or bourbon for a bit of kick.
If i weren't allergic to pineapples, I'd try the shit outta that.
@@ellenkuang8853 try it with mango!
My first idea was a gingerbread mochi cake!🤤🤤🤤 So many possibilities.
That sounds amazing!!
omg i always thought i was just messing up my mochi i had no idea it was a specific type of glutinous rice flour, sohla u r a godsend
Love how excited Sohla was for this ep😆I’m thinking toasted coconut crusted mochi cake with fresh pineapple chunks and rum😌
Thank you for this amazing recipe! I was deep in a 6 month baked mochi abyss when my friend stumbled across this and linked me. You say it's the best thing you've ever made and I thought, "high praise, let's test it!" You did NOT exaggerate. The cheesy corn mochi is life changing. Thank you for the recipes and being dope!!
Amazing ideas! I would either go the piñacolada route or get inspired by our traditional local flavors and make a variation with ground poppy seeds and dried plums.
I’m so obsessed with the Sohla Baking Universe and I’m eternally grateful to the youtube algorithm for keeping me updated - I have become such a more confident cook based on Sohla’s advice and attitude towards cooking, I’m so grateful!!
Me too!! I'm always searching RUclips for new Sohla recipes all the time. I especially love her Ancient Recipes series on the History Channel. Sohla definitely makes you feel like you can do anything in the kitchen. Her Edna Lewis Cheese Souffle is now permanently on our menu! Love Sohla!!
Sohla had an extra espresso this morning! I love it. I don't fully know the ramifications of this, but would it make sense for you to have an Amazon store? I'm sure many of us threw some mochi in our cart to try experimenting.
Peanut butter blondie mochi could be the go... I first had little cheese mochi puffs from a Tokyo convenience store and ate the whole bag in one go. That cheesy corny mochi looks super woofingly good.
Watching Sohla blow her own mind with mochi corn dog/mozzarella stick… priceless!
I want to make a tahchin version of this topped with sweet and sour barberries
OMG, yes! Do it!
Seeing sohla sooo excited about this means I absolutely have to try this. It looks so easy as well!
You might be able to whip a non salted aquafaba from a can of chickpeas to stiff peaks and fold it in as a vegan egg replacement
Thought the same! Or maybe some flaxseed
For anyone interested, they actually do have mochi-dogs in japan, not super common but relevant enough to pop up in search results
Ok hear me out: Orange Creamsicle Mochi Cake? Like juice some oranges and mix them with like sour cream and vanilla for the liquid? And put orange slices on the bottom? I have a project
I made the Orange Dreamsicle Mochi Cake twice. I made a pumpkin spice mochi cake. I just made an apple cheddar mochi cake that's effed up. I'm gonna be riffing on this forever. Thank you for this recipe, it's life-changing.
Last year around Thanksgiving I came across a recipe for pumpkin mochi, and it was life-changing. It's like pumpkin pie in chewy cake/blondie form! I'd love to try turning more traditional desserts into mochi cake.
Omg! Must try!
Can you please share the pumpkin mochi recipe?
@@t.martin3179 @T. Martin Sure! I'm not sure if this channel allows links in the comments, but I got my recipe from a blog called Contemplating Sweets if you want to search it up. It uses pumpkin puree and sweetened condensed milk to contribute the liquid and sugar components, plus pumpkin pie spices!
@@xdarkeagle17x Thanks so much! Sounds delish 😋
If you search the Hawaiian electric company recipes for pumpkin mochi, there's a couple of great recipes. A ton of other mochi-related recipes too
I finally got around to giving this a go and I riffed off the peach mochi cake recipe to make what I can only describe as an Asian remix of a Nanaimo bar? I did a base layer than consisted of black (and dutched) cocoa and black sesame, and then the top layer I did a matcha green tea flavoured layer! So I can 10000% attest to the riff-ability of the recipe. Hopefully it's a riff that Sohla would approve of tooooo! *fingers crossed*
I love how excited Sohla gets as she's coming up the more riffs as she's currently off-script.
Could you turn them into waffles 🧇????
Alright. I’ve officially put my cake in the oven. I pretty much made the peach version, but riffed it by using a locally made lavender syrup instead of caramel. Fingers crossed it comes out nice. I’ll edit this tonight with an update on the taste.
how was it?
@@oliversmithlawrence I completely forgot to update this. It was okay. The flavors were amazing but I think I messed up somewhere along the way because I was kind of winging some of it and the texture was a little more dense than I would have liked. I think it’s worthwhile for me to try again, though.
Gurrrllll you had me at the cheese part!!! I’m Filipino and we use cheese in our sweets (Ensymada, bibingka, Puto, etc). I appreciate this and can’t wait to try this recipe!
Since I became so in love with all of the flavors of the foods, of so many Asian cultures, I always keep at least 3 or 4 boxes of mochiko flour on hand....so much you can do with it - and so easily! ...even many of the "traditional" grocery stores in the US has it these days.🥰
Thanks for the awesome new ideas!
What about this, put it in a mini muffin tin and and push a 1/4 of a hot dog in the middle before cooking? Like a mini mochi corn dog snack.
I just want to point out, you can absolutely make this vegan. It's a common misconception that we would ever just...leave out the eggs and not replace them? Making it vegan doesn't mean leaving out an entire ingredient subset (the binder/emulsifier!) You can do a flax egg, psyllium husk egg, Ener-G egg replacer, tofu, banana, you name it, it exists. There is always a substitute for eggs, more than ever before, just as there is always a substitute for milk and butter
Forgot to mention, it depends on the baked good, but sometimes eggs are just serving as an emulsifier (like in a cake, cookie, quickbread) but in a custard like flan, the eggs are quite a bit of the "body" and you may need to use both an ingredient for body (like tofu) and an ingredient for binding (like agar)
Honestly just wanna be Sohla’s friend soooo bad
OMG can you imagine ? Fun dinner parties or hey “ friends trying creations “ just cause
I'm thinking pineapple/coconut mochi cupcake, and apple/cinnamon mochi breakfast cake. Not exactly innovative, but always comforting.
I'm really grateful for Sohla. Watching the videos gave me more confidence in the kitchen. If something doesn't work I smile and move on
I followed a recipe for chocolate mochi cake. The recipe called for literally 4tbs of BAKING SODA! I went against my better judgement. Neeedless to say, I'm still scraping that stuff off the bottom of the oven
So sorry that happened but i'm laughing at the mental image of your cake blowing up!
We make these cakes in Malaysia, but they're made with tapioca flour. The most basic traditional ones are flavoured with pandan. There's also a pumpkin version that's quite popular. They're typically baked in pretty brass molds.
sohla's mind is so fast she thinks of all these amazing riffs while going off script
I'm definitely going to experiment with flavors based off tangyuan... ginger, rock sugar, and sesame 🤤
I love the amount of gluten free stuff you guys make but my god I wish your titles included the word gluten free so I could find the videos again easier 😅
I found it 🥳
Flax "egg" is the perfect sub...seriously...my cornbread is FIRE!!! and vegan! Thank you Sohla for this recipe...can't wait to make a vegan version!
EXACTLY
Pretty sure the Koreans have already made a corn dog with glutinous rice dough, but loving how she's so enthusiastic about her cake ☺️
I love how excited Sohla gets about her recipes. It’s how I feel about food.
i wonder what fresh queso blanco would taste like fried in mochi with honey and tiny carmelized chili slices(glaze?) :o maybe lil bit of fresh parsley and green onion topper
I think I underbaked my corn mochi cake, was a little gooey in the middle, despite bouncing back when I pressed it because the crust was so strong :V
i just made a mochi-butter pineapple upside down cake in a cast iron pan...it was amazing and the whole house smelled delicious while it was bakng
I have a friend who is gluten free who just did something really nice for me so I’m excited to have an excuse to make this to thank her! Right now I’m thinking of doing a black cocoa riff possibly with strawberries
please do not give your dogs corn cobs they cannot digest the cob and it can result in fatal intestinal blockages
If you want vegan use a flax egg
The corn and the cheese additions remind me of Filipino maja blanca.
Oh thank god, I've had a thing of sweet rice flour in my cabinet forever, I never know what to do with it! Thanks Sohla, thanks Clem!
Question: has anyone ever tried to veganize this with an egg replacer? I'm thinking maybe bob's red mill egg replacer might work, or maybe silken tofu?
Sohla replied to someone on Instagram saying flax egg or chia would work
Wow. Wow wow wow. I've never even heard of this and now I'm RUNNING to Amazon to get some mochi flour. Sohla continues to be, unequivocally, the coolest person on earth.
every idea that came out of sohla's mouth, please do it, I want to see
I would never have thought to line a pan with cheese and butter to make it non stick
Listening to Sohla riff and get a little glimpse into how her amazing brain thinks about food is so inspiring!
7:08 'because I wanted it to be very corny', that is indeed corny
Sohla I love your enthusiasm and love for this creation!!! I am definitely going to make this and play around with it
I love your videos so much because I can almost always go make the thing without going to the store. Changed the peach cake into a pineapple coconut cake and added cardamon to the caramel. Delicious!
Hmmm….8:29….Bacon Fat. Yummy!
Ooo! Maybe with onions and lots of cheese!
@@adedow1333 With a healthy dash of Dijon mustard!
If you like the chewy bouncy texture, you should check out South East Asian snacks or kuih. Many of them are made with glutinous rice and glutinous rice flour.
SOHLA. I about had a heart attack when Clem ran away with the corn cob. Don't let her eat that! I'm a vet tech and we FREQUENTLY send dogs to surgery because those get stuck! 😰😰😰
stuck where?
@@youngmoney9966 In their intestines
@@rickifake02 the whole cob or just kernels?
@@youngmoney9966 the whole cob, or even pieces of the cob.
I like how Sohla always talks about how you can play around with a recipe and make it your own while making it. She walks you through what will happen if you get the ratios wrong, how to pull it back to the original recipe, and how to lean into the mistake to get a different and just as good result!
There’s something very similar in Malaysian cuisine. I used to make a coconut mochi cake recipe I got from a Malaysian friend, but now I’m lazy and use the Trader Joe’s box mix. 😬
Oh, man, add some diced ham and maybe a touch of sliced scallion to that corn mochi, and you've got yourself a whole meal!
The combination of eggs and melted butter made me think of hollandaise... what about a breakfast mochi cake flavored like sweet/savory eggs benedict?
There’s a Malaysian version of this called kuih bingka usually made with tapioca, cassava or sweet potatoes and very often the liquid used is to hydrate the flour is sweetened santan/ coconut milk. but I’ve had pumpkin versions which are just as great.
The Mochi corn cake was truly the cake of my dreams. Chewy, crispy, cheesie, spicy, and sweet. Could not have been better!
Thank you for introducing me to this cake! I’ve made the cornbread version so many times with chili and it’s always a hit and now I make a gingerbread version on a regular basis and it’s so yummy
How does this only have 80k views?
I absolutely love how excited & passionate Sohla is. There’s no doubt she loves her job 🥰
My chinese friend told me something her family does, and its really good.... if you slice up Gau, and dip in egg, and pan fry... its DELICIOUS. Try it! So good! 😄
Sohla! Really love everything you do and how you recommended different things for the recipe! Also, would love Ham’s tasting opinions at the end!!
Between you, Claire, Rick and Andy, I need to buy a countertop convection oven for my studio apt that doesn't have a stove. I really want to try the peach caramel mochi, the peaches are amazing this year! (But my grandmother is whirling in her grave because you said, "...never make cornbread again.")
Some kind of goat cheese/cream cheese with lemon and palm sugar with maybe some toasted almonds/nut crunch
Like a lemon ricotta but with more tang
I love that with these Food52 videos Sohla is getting the space a brilliant mind and cook like her deserves. I always liked her in the Bon Appetit videos, but this here is so much more adequate!
i feel like a "pecan pie" one would be *amazing*
I love how Sohla is literally dropping gems throughtout the whole vid!!
Omg spicy garlic thyme corn mochi with cheese crust 😍 the spice would be jalapeños
I had sweet coconut butter mochi recently, and it was sooo good and nothing like I expected. It was my first mochi experience. People, try this!! It is something new and amazing. Delightful! Delicious! Nothing have I had with this texture.
Better than cornbread??? I must try this.
I am NEVER buying Mario & Linguini or Grammerly--just BECAUSE they played those stupid ads over and over. This is the best possible way to offend and lose customers.
id wanna try making some ny cheesecake inspired mochi cake, maybe blueberry, no wait rhubarb and cardamon ooo wow
This might genuinely be one of the best Sohla videos ever.
Sohla I love you but pretty sure the corn dog/mozerella stick thing you think you invented is just a Korean corn dog. Don't get me wrong; Korean corn dogs are incredible and corn dogs are 1,000% better with mochi batter. I would highly recommend checking out Oh K-Dog in NYC.
My sister and I just tried the corn mochi recipe. So good. I'm excited to riff off of it now that we understand the basics. Also, it totally works just by putting it all into a powerful blender. We've made mochi before and that hack saves an hour of mixing.
I absolutely love Sohla. So entertaining.
I’ll try this with chia eggs. It has a lot of hold and it works to hold together waffles. I’m going to put this recipe to the test.
Made the mochi corn cake, mind blown. It was astoundingly delicious.
I just made a ginger blueberry honey caramel mochi cake by substituting blueberries for the peaches and ginger marmalade and honey for the sugar. It's amazing!!
I want to try the corn version in my waffle maker. Would that work? It sounds delicious