sweet corn mochi cakes;
Take your corn bread up a notch! These sweet corn mochi cakes pack all the flavor of fresh corn with a hint of sweetness into a satisfyingly new, chewy texture.
Servings: 12
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Equipment
- high powered blender or immersion blender
Ingredients
- 2 ½ cups corn kernels (2-3 cobs, or use slightly less than 2 15oz cans sweet corn kernels, drained)
- ½ cup coconut milk
- ¼ cup butter melted and cooled slightly, plus more for greasing baking pan
- 1 Tbsp brown sugar
- 2 large eggs
- ½ tsp vanilla
- 1 tsp baking powder
- ½ tsp salt
- 2 cups glutinous rice flour also known as Sweet Rice Flour
Instructions
- Slice kernals from the cob if using fresh corn until you have 2½ cups kernels. If using canned, drain two cans of corn kernels and measure out 2½ cups corn. Add to high powered blender (or a bowl if using immersion blender).
- Add in ½ cup coconut milk and blend on high until smooth.
- Melt ¼ cup butter in the microwave, then add to the corn mixture along with 1 Tbsp brown sugar, 2 large eggs, ½ tsp vanilla, 1 tsp baking powder, ½ tsp salt. Blend again on high until mixed thoroughly.
- Add 2 cups glutinous rice flour to the blender. You may find it easiest to mix together manually until the mixture begins to even out, then start on slow blender speed and slowly increase to high. If thick or sticking, add 1-2 Tbsp additional of coconut milk.
- Prepare a square pan with cooking spray or butter, then pour the mochi corn mixture into the pan.
- Bake at 350°F for 60 minutes or until edges are crispy brown. Remove from the oven and place corn cakes on a wire rack to cool. This helps ensure a crispy outer texture with a soft and chewy center.
- Allow to cool completely before cutting into 12-16 squares and serving. This will help the sweet corn cakes reach optimal chewiness. Note that the chewiness will decrease after a day or two.
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