Steps

1. Drain 1 can of whole corn in a colander.
   🕒 00:42
2. Cut 2 mochi cakes in half lengthwise, then dice into cubes about 3-5mm thick.
   🕒 00:48
3. Place the diced mochi and drained whole corn into a bowl.
   🕒 01:00
4. Add 2 tbsp of all-purpose flour and shake the bowl to coat all ingredients evenly with flour. (Key Tip: Coating with flour helps the ingredients bind together better.)
   🕒 01:05
5. Crack in 2 eggs and mix well until everything is combined. (Key Tip: Mixing thoroughly to ensure the egg coats everything will help the ingredients stick together when cooked.)
   🕒 01:13
6. Heat 1 tbsp of vegetable oil in a frying pan.
   🕒 01:33
7. Pour the mixed ingredients into the frying pan and spread evenly.
   🕒 01:46
8. Cook over medium heat until golden brown and set.
   🕒 01:58
9. Once the batter slides easily and the bottom is firm, carefully slide it onto a plate to flip. (Key Tip: The batter can be fragile, so carefully slide it onto a plate before flipping.)
   🕒 02:19
10. Return the flipped batter to the frying pan and shape with a spatula.
    🕒 02:26
11. Cover and steam-cook over low to medium heat. (Key Tip: Steaming ensures the mochi is cooked through.)
    🕒 02:39
12. Once both sides are golden brown, add approx. 10g of butter and melt, cooking until the surface is crispy. (Key Tip: The buttery flavor pairs wonderfully with the corn for a delicious finish.)
    🕒 03:05
13. Once the surface is nicely browned, transfer to a cutting board and cut into bite-sized pieces.
    🕒 03:37
14. Arrange on a plate.
    🕒 03:56
15. Top with mayonnaise and soy sauce, if desired.
    🕒 04:13