56 min listen
Making Mochi Cake With Hetty Lui McKinnon
ratings:
Length:
45 minutes
Released:
Aug 26, 2023
Format:
Podcast episode
Description
Take a look at Hetty Lui McKinnon’s latest cookbook, Tenderheart: A Book About Vegetables and Unbreakable Family Bonds, and it’s clear where the writer and recipe developer’s loyalties lie. Hetty admittedly has never been known for her desserts, but she did slip a few baking recipes into her new book, including one for a chewy, flavorful Ginger & Coconut Mochi Cake. On today’s episode, Hetty takes host Jessie Sheehan through the recipe and explains why this confection is “the most fail-proof cake you’re ever going to make.” Hetty also talks about working with sticky rice flour, upgrading her spice cabinet, and finding the right pan for this recipe. She and Jessie also talk about a serious topic during the episode: grief. Jessie recently lost her father and Hetty lost her father when she was a teenager, so they discuss love and loss and why grieving is necessary. Click here for Hetty’s Ginger & Coconut Mochi Cake recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosShe’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Hetty: Instagram, TenderheartMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here
Released:
Aug 26, 2023
Format:
Podcast episode
Titles in the series (59)
Making Choux Pastry With Dorie Greenspan: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios The magical baker and author Dorie Greenspan joins us to talk about an equally magical dough, pâte à choux, also known as choux pastry, which can be turned into cream puffs, eclairs, gougeres, even homemade Pocky sticks. She and Jessie talk scooping Choux pastry versus piping it, their shared love for vanilla, the return of the hand mixer, and what the craquelin craze is all about. Want to bake along? Here is Dorie’s recipe for cream puffs from her latest book, Baking with Dorie. Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. For Jubilee tickets, click here. More on Dorie: Instagram, Baking With Dorie, her newsletters Tuesdays with Dorie a by She's My Cherry Pie