Sweet Corn Mochi Cake

60 mins
Serves 16
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Directions

  1. 1Cut the corn off the cob.
  2. 2Cut the corn off the cob.
  3. 3Cut the corn off the cob.
  4. 4Blend corn, coconut milk, eggs, sugar, butter, vanilla, salt, baking soda, and glutinous rice flour in a blender until smooth.
  5. 5Blend corn, coconut milk, eggs, sugar, butter, vanilla, salt, baking soda, and glutinous rice flour in a blender until smooth.
  6. 6Blend corn, coconut milk, eggs, sugar, butter, vanilla, salt, baking soda, and glutinous rice flour in a blender until smooth.
  7. 7Pour batter into a baking pan, and remove any air bubbles.
  8. 8Pour batter into a baking pan, and remove any air bubbles.
  9. 9Pour batter into a baking pan, and remove any air bubbles.
  10. 10Bake at 350°F for 40-60 minutes, until golden brown and springy in the middle.
  11. 11Bake at 350°F for 40-60 minutes, until golden brown and springy in the middle.
  12. 12Bake at 350°F for 40-60 minutes, until golden brown and springy in the middle.
  13. 13Cool, cut into squares, and enjoy!
  14. 14Cool, cut into squares, and enjoy!
  15. 15Cool, cut into squares, and enjoy!

Ingredients

  • 4 ears sweet corn
  • 4 ears sweet corn
  • 4 ears sweet corn
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 1 cup coconut milk
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1.5 cups glutinous rice flour
  • 1.5 cups glutinous rice flour
  • 1.5 cups glutinous rice flour

Equipment

knifeblenderbaking pan