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Hungry for more? This recipes was featured in a podcast episode!
Mochi cake is made using sweet glutinous rice flour but don't be fooled, it's actually gluten free. This chewy, gluten-free cake delivers a punch of fresh corn flavour. We think this recipe has the potential to adapt to a variety of taste preferences, like ube, pumpkin or mango!
Prep Time: 15 min
Cook time: 60 min
Yield: 16 squares
Ingredients
2 1/2 cups fresh corn
1/2 cup coconut milk
2 cup sweet glutinous rice flour
1 tsp baking powder
2 eggs
3/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 tsp vanilla
1/2 tsp salt
Directions
Pre-heat oven to 350F. Line an 8 x 8 - inch baking dish with parchment paper and set aside.
Begin by removing the kernels of corn from the cob by vertically down the cob from top to bottom. Measure out the corn into a blender, I used my large ninja blender cup.
Add in the coconut milk and blend with the corn until smooth.
Then add the eggs, sugar, melted butter, vanilla and salt to the corn slurry and blend again.
In a separate medium bowl, whisk together the glutinous rice flower along with the baking powder.
Add the blended liquid to the dry ingredients and whisk together until smooth and no lumps are present.
Pour the batter into the lined baking dish and bake in pre-heated oven for 1hr.
Let cool before cutting into squares and serving.
Zhuzh it up!
We think this would be a great dessert to play with the flavours. Maybe mango, or yam or pumpkin spice? We love the idea of having a gluten-free cake to play with!
This amazing recipe was inspired by the recipe shared by @thebigtastybite on Instagram