About this episode

The episode discusses the Sweet Corn Butter Mochi recipe and features an interview with Katherine Yang about the dessert scene in Hawaii.

There were anxious whispers behind the scenes ahead of the Bake Club July recipe reveal. Concerns floated around that it might have been a bit too esoteric. Sweet corn in a cake? And not just any cake but a delightfully bouncy butter mochi made with sweet rice flour. Senior Test Kitchen editors Shilpa Uskokovic and Jesse Szweczyk were bracing for the reactions in the comments section when Shilpa’s Sweet Corn Butter Mochi With Coconut Crunch recipe finally dropped. “We were not slightly worried. I was like, "This is gonna flop." This is it for us,” recalls Jesse on the BA Bake Club Podcast. But, the Bake Club community once again proved themselves to be the confident, curious bakers we know and love. The cake is a hit! “I hope you guys know how much it means to us,” says Shilpa. “I'm very touched every month when you guys bake our recipes, and we see you in the Substack chat and you post these pictures. So, this is very heartwarming for me.” The love fest continues as we award Baker of the Month to one bake clubber who dared to pair his Sweet Corn Butter Mochi with dinner, not dessert.  Plus, we (virtually) jetted off to Hawaii to catch up with Katherine Yang, who ran the…

People in this episode

Hosts: Shilpa Uskokovic, Jesse Szweczyk

Guest: Katherine Yang

Topics covered

• baking
• butter mochi
• sweet corn
• dessert
• community
• Hawaii

Keywords

• Sweet Corn Butter Mochi
• baking
• butter mochi recipe
• Hawaii desserts
• Gigi Blue
• Mille Fête

Mentioned in this episode

Organizations: Gigi Blue, Mille Fête

Places: Hawaii, Honolulu

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