Sweet Corn Mochi Cake
Serves 1
Directions
- 1Add the freshly cut sweet corn and coconut milk to your blender and blend until smooth.
- 2Add the melted butter, sugar, eggs and vanilla essence and blend again.
- 3Add the corn mixture, glutinous rice flour, baking powder and salt in a separate bowl.
- 4Blend until smooth.
- 5Pour the mixture straight into your prepared baking tin.
- 6Bake for 60mins at 350°F/175°C.
- 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
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