- You guys put all these squashes on here,
and then you were like,
this is an option because this isn't even close to a squash.
Well, you don't know- - Why is she so mad?
You don't even know its name. (laughs)
- Hey guys, it's me, Jasmine.
I know I'm usually on the other side of these challenges,
but today I'm giving Katie a taste of her own medicine.
I've been planning every detail of this
since the last episode.
We even had her film her intro
that she usually does for these videos.
If this is your first time here, we take a recipe.
We put it through Google translate.
For example,
we go from English to Vietnamese, to Haitian Creole,
to Croatian, to Finnish and a bunch of other languages.
And finally, back to English,
to give us this hilariously altered recipe.
Now this is the part where she's going to like
give me the recipe, and she has no idea what's coming.
So let's go.
- Are you ready?
- I'm so scared!
- Okay, new recipe.
It's going to be a fun one.
What?
- Actually. (record scratching)
- What? (laughs)
- Your turn. - No! What? Kelly!
What? No! (laughter)
Thanks guys. Thanks.
This is your fault.
- You started it.
- You started it!
- You started it. - No, you started-
- You started it.
It's my fault. (laughs)
I deserve this. I just have to do it, okay.
Can I look? - Whenever you're ready.
- All right.
Lala Glory. (laughs)
I like how powerful this sounds.
And musical. Lala glory, okay.
First step of Lala Glory:
peel one pound squash,
then small shape.
- Sorry, this is hard.
Oh my God. How did you not laugh?
- I know!
Okay, I see a lot of squash.
What is this?
This is a coconut, like a tiny coconut.
Oh my God.
There's so many squashes on the table.
And then there's this thing I don't know.
I'm going to open it up just to see what it is.
Should I not eat this raw?
No, no!
Am I going to die?
(laughs)
Is this taro?
No! (she groans)
How do you do this, Jasmine?
There's squash.
I'm just like, I'm drawn to the spaghetti squash.
Kelly just looked at me! (laughs)
- Do not!
- I haven't even done step one yet.
I'm gonna peel this.
Do I do a pound of these and then dice it?
I'm working with something I've never worked with before.
I'm like, oh, did I choose wrong?
Well, if I leave these brown spots, will I die?
- No.
- [Katie] Okay. - Hey.
- She wants to make sure if she was
going to die or not. - Don't just, let me know if
I'm going to die, okay?
I'm dicing it to make them small shape.
I'm going to see it to keep cutting and peeling and chopping
until I get a pound.
So I have a pound.
I have rinsed them.
I'm going to move on to the next step.
Step two, sauna (laughs)
You jerks!
Sauna facial for about 40 minutes
until the vegetation is widespread.
Press to sticky to the sticky.
Avoid leaving adults!
God!
Sauna facials: steam, steaming!
We're steaming them!
And we're steaming them. We're steaming it.
(laughs)
- Who are you?
We don't know this Katie.
- This is the Katie that wants to get it right,
but is also so terrified of just making every wrong.
She just laughs to encourage herself.
There's no water. Oh, there is water.
Put in the water.
I'm giving myself a root facial,
because this is some kind of root, I think.
Couldn't it just go in the water?
(laughs) Jasmines' eyes!
I'm putting it in the water.
Cause I don't think that it's in the basket,
like potatoes.
We're gonna do this until it's tender.
And then drain the water, is that the adults?
The adults is the water.
I'm just going to boil it,
and I'm going to touch it when it's soft. (laughs)
- Why did you say it like that?
- [Katie] I'm going to take a look.
We've waited 40 minutes.
See if they're soft.
Yup, okay, they're nice and soft.
Like a mashed potato.
I'm going to strain this guy.
Sauna facial right now.
It's getting kind of purple.
So I'm going to add this to a bowl.
It said leaving no adults behind.
I am just going to mash it.
It said press the sticky to the sticky.
So I think press the sticky to the sticky
and then leave no lumps.
It's going to be super smooth.
Guess what I see?
I see a potato masher.
I'm feeling good.
I'm feeling like this is the way that it should be going.
This smells good.
Step three:
add half a teaspoon of salt, half a cup of sugar.
Third cup grease and stir fantastic.
It is fantastic. It's just so good.
It's such a confident recipe.
And I feel like I need to take its confidence.
I think that half a teaspoon of salt seems right.
Cause you know, it's not too much salt.
Half a cup of sugar, oh.
I'm going to go granulated sugar.
I just feel like with this,
I wouldn't want powdered sugar
and it would be very like, dry.
(laughs)
It would make you your mouth go...
Okay, and then a third cup grease.
Is it just oil? Not olive oil.
Not going to bake with olive oil,
it has too much of a flavor.
I think it's vegetable oil or is it butter?
It's fantastic.
Butter would be fantastic (laughs)
I think it's vegetable oil.
That's a third cup.
This kind of seems almost too oily now.
Oh God, did I make a wrong turn?
The oil seems really wrong.
It seems like it should have been butter.
Seems like butter would have been fantastic.
Step four:
add flour, medium heat.
In those 15 days, however, bread.
Grab the cup and hide it.
What am I reading?
Oh, am I going to put this over heat?
And it's going to be like a,
like a choux pastry.
And then grab the cup and hide it?
Remove it from the heat.
Oh no.
There's corn starch here.
It's like a flour, sort of.
There's tapioca flour, you guys this is...
I'm going to put this in first.
Don't even know if I'm going to do with it getting hot.
I'll just have to make a decision, and that's what I'll do.
Okay. What if this is the flour?
The mixture is the flour and I don't add flour.
And I cook off the moisture, like you would a choux pastry.
I'm not going to add anything.
Not corn starch, not flour.
Cook this until a lot of the moisture is gone
and it's a kind of a stickier, more like a dough texture.
And that's my bread.
So 15 minutes, I'm going to say,
cause 15 days seems too long.
- Yeah, I don't want to stay here for 15 days.
- This guy is looking pretty much like a mash.
We've got most of the moisture out and it's pretty thick.
So now I'm going to set this aside
and move on to the next step.
Step five:
prepare the dough white.
Two cup flour, half a teaspoon salt,
a quarter cup sugar, the okay hole.
In order to be fulfilled. Two cup flour.
I don't think I can go wrong with doing normal flour.
Boom, two cup flour.
Half a teaspoon salt. That seems right.
And then a quarter cup sugar.
I think granulated sugar cause powdered sugar, I don't know.
I don't bake with it in my dozer very often.
Quarter cup, quarter cup sugar.
Let me just mix this together.
Maybe "okay the hole" is mixing it?
Step six,
add a quarter cup coconut and a quarter cup of water.
Stir stir.
When the pasta withers,
add water at once so the dough comes mingling.
Briefly recommend the competition.
Is there a coconut?
Oh, there's coconut cream.
There's coconut milk. Coconut oil.
Oh my God. Oh my God.
Oh my God. There's so many options right now.
I have to just (pterodactyl screech)
♪ I'm going use the oil. ♪
Jasmine, how did you do this ever
and be okay at the end of this?
This is traumatizing.
- Who said I was okay after?
(laughs) I'm traumatized.
- Who said I didn't cry on the way home?
- You always did so well though.
- It's less about the result, you know?
It's about the journey.
- It's about the journey, the journey.
Boom. Just going to go full tilt.
I don't like the water going in.
I don't like it. (screams)
I'm sorry.
When the, add water at once so the dough comes a mingling.
I guess you add water to pasta dough.
This isn't pasta dough.
Okay, and then I stir stir.
If it's not wet enough,
when the pasta whithers, add water at once.
I don't know if you have to add it so quickly.
The dough is mingling, so it becomes friendly with itself.
This is too dry,
so I'm going to add a little bit more water.
Maybe it is a savory dish with the mash root was-
Oh my God, am I making stuffed ravioli with like,
and then I, this is what I've done?
And I put coconut oil in this.
Is that what's happening?
(laughter)
So I'm going to wrap it in saran,
and let it briefly recommend the competition.
I'm going to briefly let it rest
and move on to the next step.
Step seven:
make a bright bread.
Connect you one in a quarter cup flour
and half a teaspoon salt in a separate bowl, separate plate.
I'm going to just do tapioca flour.
I'm going to do a quarter cup of it.
And then we,
I'll find out shortly if this was a huge mistake.
Half a teaspoon salt.
In a separate bowl, separate plate.
I need to do more.
I need to do a lot more, I think.
Should it be powdered sugar?
What the hell am I making?
Step eight:
add six tablespoons of melted abbreviated form
and one tablespoon oil, vegetable oil.
Red purple, red food purple food.
(laughs)
This is not right.
It could be.
I don't have experience making bread with tapioca flour.
It could be good. It could be bad.
I'm going to go for it, cause I've already started.
So I'm just going to keep going.
So add six tablespoons of melted,
abbreviated form and one tablespoon oil, vegetable oil.
Is it six tablespoons butter?
And then one tablespoon shortening or vegetable oil.
I'm going to go melt this, I'll be right back.
Six tablespoons melted butter.
You know what? You can't go wrong butter.
Even if I'm wrong, it feels right.
I am going to do
tablespoon of shortening. Okay.
Red purple food coloring.
Ah, ah, ah, colors, okay.
Taro bread is purple.
If I'm thinking purple desserts,
like I'm going to go with purple because
I'm worried about adding the red and making it too dark.
Well, my mess,
I'm going to just mix this together.
Sorry, I'm going to go gently. Gentle.
I'm nervous. I'm so nervous guys.
It's pretty. I mean, I like purple anyways
and purple was my mom's favorite color.
- It's my favorite color too.
- Purple is your favorite color?
♪ This is strange butter timing. ♪
Okay, let's keep going with Lala Glory.
Step nine:
split the dough into 10 equal parts
and sleep for 20 seconds in dialogue.
Ten equal parts.
I'm going to just make it like a log
and then cut it into 10 pieces.
What am I making?
This is like, the texture of what this is like,
I don't, maybe it's right, but I think I've really,
I've really done it bad.
And then let these rest is what I think,
but I don't know why we would let them rest.
I think we'll just rest for 20 minutes.
Step ten:
phone a temperature of 350 table.
Okay, I think that is bake at 350 degrees,
but I do not know how long.
Preheat a temperature at 350, but I don't bake anything yet.
Yes.,I'm gonna go with preheat an oven at 350.
Perfect.
Yup. Okay, great. Let's keep going.
Step 11,
roll a piece of white flour into a ball
and press down to get real round.
The purple substance is wrapped as a ball.
Don't forget to seal.
Oh, oh, oh flour.
This guy. I think this is the dough.
I'm going to separate this into 10 equal parts.
Great, okay. I don't want these to dry out, I think.
So I'm gonna-
I don't, like how round?
Just, I guess enough to wrap around these balls I've made.
And wrap that into a ball.
Don't forget to seal seal, Seal this in!
I'm making a dumpling.
This is not a thing that is a thing.
- That's so cute.
- [Katie] It's cute, it's cute.
It looks almost like a pierogi.
Can I do one more? Let me do another one.
This is not real round.
The only thing is like,
why would they want it to be real round?
And then I make it like that?
I guess cause that's like a half-moon.
Stuff it.
I could make one that's like sealed like a ball
and pinched at the top, like a dumpling.
What about if I just do all different shapes and then-
What do you like better?
- Uh-uh. (laughs)
- You know what this is?
Oh my God.
- Don't look at her.
Don't look at her. Don't look at her.
- I'm just going to go buns
cause they're cuter to me right now.
It's what I'm doing.
I'm going to make 10 of these little puppies.
Alright, step 12:
throw the ball of flour into a long oval
and then press it into a spiral.
Throw the, throw the ball.
(laughs)
Throw the flour.
Throw means press into a long oval
and then press into a spiral.
Oh wait, okay.
Oh wait, oh wait. Okay, okay.
Okay. Oh wait.
Okay. Okay. Oh wait. (laughs)
- I'm scared.
- Okay, a spiral.
So then I'm thinking I'm making like a lot.
I'm making it, I'm going to roll it out.
End of a spiral. Why am I doing that?
(laughs) There's no confidence here.
Is that a spiral?
Great. Okay.
Okay, so do I,
I'm just gonna repeat this 10 times
and then I'll move on to the next step.
Step 13:
turn the dough 90 degree again and again.
I left a seam at the bottom.
Lala Glory has a personality.
Like there's a-
"I left a seam at the bottom."
Lala Glory is here.
Okay, turn the dough 90 degrees and again.
Is that like a right angle,
but leave the same at the bottom.
Turn the 90 degrees.
I was very bad at geometry.
90 degrees.
It's a right angle. Right?
90 degrees.
- Though that was like 145, just FYI.
- That's a good one.
Step 14:
turn it up to swirl to repeat
and to become two pieces of dough.
What is going on here? (laughs)
What if 90 degrees is like, doing this?
And then turn it to up to swirl, and repeat.
I feel like maybe like maybe you're supposed to spiral it
and then fold it and then leave a seam at the bottom.
- Don't you feel like if you're like blacking out?
- Yeah, I feel like I'm blacking out now.
Step 16:
to add a tablespoon of the city
from the mingling of the leaven,
out of the midst of the taro paste.
I'm always around and closed.
It is a poem.
I think I'm gonna take a tablespoon.
So this is taro, I think.
Was I? I think I'm right.
I think in the city mingling,
I'm gonna roll it up into a ball.
We're always around and close.
High five myself.
I don't know if this is right,
but these guys are really cute.
Time to move on to the last step.
Step 17:
place membrane on trophy plate
only when they humbly twirl and boil for 30 minutes.
Boil or bake?
Oh, I preheated the oven at 350 degrees.
I'm going to bake these guys.
(cheering)
Do they go together? Do they touch?
Are they friends?
I'm going to go bake these for 30 minutes.
Or I'm going to check them and make sure that they're brown.
They're not brown. How do you know when these are done?
Okay, the babies are out of the oven.
They look interesting.
Like they look good,
but they were just like a little strange,
a little too harsh.
Let's read the last step.
Step 18:
Give permission to new cookies and have fun alone. (laughs)
What was the line here for? Enjoy one?
Have fun alone.
That's what I'm gonna do.
I'm gonna plate these guys.
I'm assuming these are the cookies.
I'm giving them permission and alone.
I'm going to eat these by myself.
Okay, Lala Glory.
(vocalizes)
I want to see what this should have looked like.
- [Jasmine] Lala Glory is coming in
in its original form.
(vocalizes)
All right. Open your eyes.
(laughs)
- They're so much better.
The spiral. It's a real spiral.
How did they get that?
They kind of of feel about the same.
These are so much cuter.
It's okay, Lala Glory.
They're so pretty. I love the spiral.
Is it taro?
- [Jasmine] It's a thousand layer taro mooncake.
- Okay. I'm gonna try this.
Gonna try it. Let me see.
- [Kelly] Are you okay?
- It doesn't look bad. It looks pretty delicious.
- There's so much tapioca flour.
There's no moisture left in my mouth. (laughs)
Oh my God. It's like a sweet and it's not like terrible.
But was just so much starch.
But the filling is good.
Let me taste how it should really taste.
Oh, these are just so much smaller too.
Much better. - I'm going to come taste.
- Yeah, you can come try one.
- It's good. What are you talking about?
- Oh, you know it has so much starch around it.
Don't lie. (laughter)
Kelly, did you just bite that?
You can't chew it.
It's like taking all the moisture out.
(laughs)
I'm like choaking.
This is not good, Jasmine.
- [Katie] I also stole the recipe
we were supposed to do today.
So Jasmine, you're going to get back in the hot seat.
Keep leaving us comments
and letting us know how else you want us
to make Jasmine's life miserable and not mine.
All right, bye guys.
- Bye! - Bye.