Get ready for a mouthwatering delight! This seasonal twist on Hawaiian butter mochi will leave you craving more. This corn mochi cake is SO easy to make. (I tend to like things that are easy to make). The result is a very chewy, toasted corn mochi cake with a hint of sweetness. Did I mention that this is also gluten free?
The result? A gooey, chewy, and irresistibly delicious cake with crisp edges. Trust me, this is the best corn creation of the summer. Plus, it’s incredibly easy—all ingredients go into the blender. The only challenge? Patience while the cake cools before indulging! As a health-conscious, organic produce lover, I couldn’t resist blending fresh, local organic corn into the batter. If you can’t find organic, try to use at least non-GMO corn.
INGREDIENTS
- 2 ½ cups corn kernels, preferably fresh cut from 2-3 cobs
- ½ cup full fat coconut milk
- ¼ cup butter, melted and cooled slightly, plus more for greasing baking pan
- ¾ cup granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- 2 cups glutinous rice flour (Mochiko or Erawan brand)
- 1 tsp baking powder
- ½ tsp salt
Step 1
Preheat oven to 350°F. Grease baking pan with butter. You can use any of the following pans: 8” x 8” or 9” x 9” square baking pan, 8” or 9” round baking pan or similarly-sized cast iron skillet.
Step 2
Put corn in blender and blend until most of the chunks are gone. Add coconut milk and blend till smooth. Add remaining ingredients and blend for an additional 45 seconds to make sure it’s really smooth.
Step 3
Grease a pan, pour in the batter, tap out air bubbles, and bake for approximately 60 minutes. Enjoy a perfectly set center and golden-brown edges that bounce back when gently pressed.
Also read: True Food Kitchen’s Chia Seed Pudding
