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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 corn kernels (fresh or frozen, thawed)
  • 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
  • Pinch of kosher salt
  • 2/3 cup unsweetened coconut flakes

Steps

  1. Preheat oven to 350°F and grease a 9x13-inch baking pan with nonstick spray.
  2. Melt 1/2 cup butter and let cool slightly.
  3. In a large bowl, whisk eggs, then whisk in condensed milk, corn, milk, vanilla, and salt.
  4. Whisk the melted butter into the egg mixture.
  5. Add mochiko and baking powder, whisking until smooth and no lumps remain.
  6. Pour batter into the prepared pan and bake until set, golden, and a toothpick comes out clean, about 1 hour.
  7. Meanwhile, make the topping: melt 3 Tbsp butter with sugar, milk, and a pinch of salt in a small saucepan over medium heat.
  8. Stir in coconut flakes and cook, stirring, until toasted and fragrant.
  9. Let the cake cool slightly, then top with the coconut crunch before slicing and serving.

Notes

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

Source: www.epicurious.com