Sohla's cheesy mochi cake is the world's most perfect snack.
, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour toward new adventures.in their spicy sauce. I love sucking up squishy tapioca pearls in boba tea through a fat straw. And every kind of mochi gets me excited, from the ice-cream-stuffed mochi bites at TJ’s to pink sakura mochi wrapped in a cherry blossom leaf. Lucky for me—and you! and all of us!—mochi cake is not only simple, but also incredibly adaptable.
Mochi cake, by contrast, is more of a custard—thickened with enough sweet rice flour to make it sturdy and sliceable. Some mochi cake recipes include baking powder to lighten the texture, but precise leavening isn’t required because the structure of the cake doesn’t depend on it. These cakes are so forgiving, you’re free to use any sweetener, fat, liquid, and mix-in.
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