Sweet Corn Mochi Cake

Serves 1
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Directions

  1. 1Add the freshly cut sweet corn and coconut milk to your blender and blend until smooth.
  2. 2Add the melted butter, sugar, eggs and vanilla essence and blend again.
  3. 3Add the corn mixture, glutinous rice flour, baking powder and salt in a separate bowl.
  4. 4Blend until smooth.
  5. 5Pour the mixture straight into your prepared baking tin.
  6. 6Bake for 60mins at 350°F/175°C.
  7. 7Allow it to cool down, slice her up and enjoy.

Ingredients

  • 2.5 cups fresh corn
  • 0.5 cup full fat coconut milk
  • 0.25 cup melted butter
  • 0.75 cup sugar
  • 2 large eggs
  • 0.5 tsp vanilla essence
  • corn mixture
  • 2 cups glutinous rice flour
  • 1 tsp baking powder
  • 0.25 tsp salt

Equipment

blenderbowlbaking tin

Tips

  • Glutinous rice flour is also called “sweet rice flour”.
  • Glutinous rice flour is gluten-free so this treat is amazing for those with gluten intolerance!
  • Use a spatula to scrape the bottom and sides of the blender 1x before a final blend to ensure no clumps of glutinous rice flour
  • Bake it in 8x8” square pan but I’ve also used 9” round pan or 11” cast iron skillet