Corn Mochi Cake
sweet, springy, and gooey to perfectionI have a friend who loves corn and rice cake, so when I saw this recipe online one day, I knew it would be the perfect birthday treat for her! That’s why I made this and found it to be so tasty yet easy to make! You just throw everything in a blender to mix and then bake. It has the springiness of mochi and the sweetness of corn.
I use Koda Farms glutinous rice flour.
I used the sweet corn mochi cake recipe found here: https://www.foodnetwork.ca/recipe/sweet-corn-mochi-cake/
Ingredients
8”x8” or 9”x9” square pan, or anything similar
2.5 cups corn kernels, I use canned but the recipe recommends fresh cut from 2-3 cobs
I used two 15 ounces (9.2 ounces when drained) cans
1/2 cup (~118 milliliters) full fat coconut milk
1/4 cup (4 tablespoons) melted unsalted butter, plus extra for greasing the pan
3/4 cup (~150 grams) sugar
2 large eggs
1/2 teaspoon vanilla extract
2 cups glutinous rice flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions
Preheat your oven to 350 degrees F. Grease your baking pan with butter.
Add 2.5 cups corn kernels and 1/2 cup coconut milk to a blender and blend until smooth.
Then add 1/4 cup melted butter, 3/4 cup sugar, 2 eggs, 1/2 teaspoon vanilla extract, 2 cups glutinous rice flour, 1 teaspoon baking powders, and 1/2 teaspoon salt. Blend everything together until smooth making sure that no dry ingredients clump to the sides of the blender. There is no need to worry about overmixing since rice flour does not contain gluten.
Pour your batter into the greased pan. Then tap your pan a few times on the counter to get rid of any air bubbles.
Bake for 60 minutes until the center is set but still bounces back when pressed and the sides are golden brown.
Let the mochi cake cool completely to room temperature. Then cut into the portion sizes you prefer and enjoy!
Store in an airtight container at room temperature up to a day. Otherwise, place them in the refrigerator.
