I made this recipe and added some condensed milk to the mix. I liked it so much I'm trying this recipe with strawberries. It's in the oven as I type this😊 Thanks for this recipe!
I made this with a few adjustments and it's sooo good❤.. I had to use 3 large leftover corns so I adjusted the coconut milk to 1 can (400ml). Thank you for sharing your recipe..
I have not try to use the cream style because the taste will be totally different with the cream instead of just corn 🌽. But you can experiment it to see if it works. Let me know, thanks!
So I’ve been trying to make this 4 times already (tomorrow will be my 5th time) and I can’t seem to get the texture right. Every time it is hard not squishy. I do the excact same thing you do but I did notice that my dough is not as liquid as yours is. This is already the case when I mix the corn and coconut milk. Could that be my mistake? The coconut milk that is available in my country is way more solid than the one you used.
Also sorry in advance of my text is not very clear, English is not my first language. I hope you can help me because I would love to get it right just once!
Yes, you are right, you need to buy the coconut milk that is more liquid and not solid. Or you can try to mix it with some water to get the right texture and not hard. But you have to test it out the amount of water you’re going to add in. I hope you will be successful next time. My coconut milk is sold in can from Thailand. I hope this help. 😊
@@FlorasKitchen4152606136 so update: I’ve tried it again and this time the batter looked more like yours do. The texture is somewhat better but it still came out crumbly. I honestly have no idea what I did wrong. I did notice that, when in the oven, the top layer bursts open (so not just cracks). Perhaps the fault is there and not in my batter. Would using a lower temperature help with this do you think? Thank you for your reply!
![Making Black Sesame Mochi Cake [Naturally Gluten-Free]](/img/n.gif)
My daughter made this recipe yesterday! It was a hit with the family. Thanks for this awesome recipe my friend❤
You’re very welcome ☺️ I am glad you like the recipe 😊Enjoy!!
I made this recipe and added some condensed milk to the mix. I liked it so much I'm trying this recipe with strawberries. It's in the oven as I type this😊 Thanks for this recipe!
You’re very welcome ☺️ I am so happy you like the recipe. Let me know how it turn out with strawberries 😃
I made this with a few adjustments and it's sooo good❤.. I had to use 3 large leftover corns so I adjusted the coconut milk to 1 can (400ml). Thank you for sharing your recipe..
Wow 🤩 you’re very welcome! I am glad you like it. 😊
currently in the oven 🔥 so excited to eat this ☺️
Great 😊 how did it turn out?
@@FlorasKitchen4152606136 it was delicious and my family loved it! thanks for this recipe!! 🥰
@@jaemrensmoothie Very nice 😊 You’re very welcome 🥰
My dad used to make this a lot :) good times… love your channel my friend! I’m subscribe!! 😀🥰
Wow really 😁 that’s nice! Thank you 🥰
Can you use frozen corn instead of fresh corn?
I haven’t try using frozen corn, but I think it should work and make sure it is totally defrosted before you use it. 😊
Wow great recipe 😊💕👍
Thank you 😊
Wow yummmy 😋😋
Thank you 😘
Can you use cream style instead of kernel, you're gonna blend it anyway
I have not try to use the cream style because the taste will be totally different with the cream instead of just corn 🌽. But you can experiment it to see if it works. Let me know, thanks!
How long can you store the mochi at room temp?
@@keshalyi you can store it for up to 3 days in room temperature at 68°F or below
@@keshalyi if u live somewhere humid it will mold quickly
So I’ve been trying to make this 4 times already (tomorrow will be my 5th time) and I can’t seem to get the texture right. Every time it is hard not squishy. I do the excact same thing you do but I did notice that my dough is not as liquid as yours is. This is already the case when I mix the corn and coconut milk. Could that be my mistake? The coconut milk that is available in my country is way more solid than the one you used.
Also sorry in advance of my text is not very clear, English is not my first language. I hope you can help me because I would love to get it right just once!
Yes, you are right, you need to buy the coconut milk that is more liquid and not solid. Or you can try to mix it with some water to get the right texture and not hard. But you have to test it out the amount of water you’re going to add in. I hope you will be successful next time. My coconut milk is sold in can from Thailand. I hope this help. 😊
@@FlorasKitchen4152606136 Thank you so much! I will try again and let you know if it helped.
@@Lieveke Sure, I hope you will be successful this time 😊
@@FlorasKitchen4152606136 so update: I’ve tried it again and this time the batter looked more like yours do. The texture is somewhat better but it still came out crumbly. I honestly have no idea what I did wrong. I did notice that, when in the oven, the top layer bursts open (so not just cracks). Perhaps the fault is there and not in my batter. Would using a lower temperature help with this do you think? Thank you for your reply!