This Delightfully Chewy Mochi Cake is Made With Fresh Corn

Name: This Delightfully Chewy Mochi Cake is Made With Fresh Corn
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American, Asian
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 (I use Koda Farms Blue Star Mochiko); 1 tsp baking powder; ½ tsp salt

Instructions

Prep:10minCook:1h

It is prudent to preface this recipe with a warning: May lead to repeated urges to go back for more! This is my seasonal spin on the iconic Hawaiian butter mochi, a treat made primarily with glutinous rice flour and coconut milk which yields an addictively gooey yet chewy texture with crisp edges. This idea came to me in early summer when the arrival of fresh, local corn was still a (highly-anticipated) few weeks away. Now in peak corn season, I can confirm this is the best thing I have made with corn all summer.Fresh corn kernels are blended right into the batter of this cake until smooth. The result is a mochi cake that showcases corn at its peak, adding a nuanced dimension that layers oh-so-well with the flavours of coconut milk, vanilla and butter. Did I mention how low-effort this is? Everything goes into the blender to make the batter. Honestly, the hardest part is waiting for the cake to cool before tearing into it.Related: 18 Fresh Corn Recipes That Are the Perfect Late-Summer DinnerLike Sonia’s mochi cake? Try her Japanese-inspired rolled omelette next!

Updated at: Thu, 21 Nov 2024 15:05:03 GMT