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Sweet Corn Butter Mochi with Coconut Crunch

🇺🇸 United States · Hawaii

Servings: 10-12 servings Total: 1.5 hours

Ingredients

  • Nonstick vegetable oil spray, for pan
  • 1/2 cup (1 stick) unsalted butter
  • 2 large eggs
  • 1 14-oz can condensed milk
  • 2 1/2 cups fresh or frozen corn kernels (about 3 cobs)
  • 1/2 cup milk
  • 1 tbsp vanilla bean paste or vanilla extract
  • 2 tsp kosher salt
  • 2 cups mochiko (sweet rice flour)
  • 1 1/2 tsp baking powder
  • 1/4 cup sugar
  • 3 tbsp unsalted butter
  • 1 tbsp milk
  • Large pinch of kosher salt
  • 2/3 cup unsweetened coconut flakes

Steps

  1. Preheat oven and grease a baking pan with nonstick spray.
  2. Melt 1/2 cup butter and let cool slightly.
  3. In a large bowl, whisk eggs, condensed milk, corn, milk, vanilla, and salt together.
  4. Whisk in the melted butter.
  5. Add mochiko and baking powder, whisking until smooth and combined.
  6. Pour batter into the prepared pan and bake until set and golden on top.
  7. For the topping, melt 3 tbsp butter with sugar, milk, and a pinch of salt in a saucepan.
  8. Stir in coconut flakes and cook until lightly toasted.
  9. Sprinkle coconut topping over the partially baked cake and return to the oven until golden and cooked through.
  10. Let cool before slicing and serving.

Notes

Butter mochi is a beloved Hawaiian dessert made with mochiko (sweet rice flour); this version adds fresh corn and a toasted coconut topping.

Source: www.bonappetit.com