Stretchy, Gooey, and Perfect: Sweetcorn Butter Mochi Cake Recipe!

Butter Mochi Hawaii Sweetcorn

Mochi is having a moment and did you know that it's super easy to make a butter mochi cake? All you need is a food processor and that's it! This version is a delicious flavour made with sweetcorn and coconut. This fresh corn mochi cake is gooey, stretchy and absolutely delicious! This is a pushy recipe Dear Reader (if you love Asian dessert flavours!).

Butter Mochi Hawaii Sweetcorn

Butter mochi cake is most commonly associated with Hawaii and lots of bakeries sell this cake. It is different from Japanese mochi which is pounded and steamed rice flour. Hawaiian butter mochi cake is actually baked. It's so simple to make, ridiculously simple really - it's a classic shake or mix and bake recipe. I made this version with sweetcorn because I love corn in desserts. If you haven't tried sweetcorn ice cream then you're missing out ;) x

Tips for Making this AMAZING Butter Mochi Cake

Butter Mochi Hawaii Sweetcorn

1 - I used fresh corn in this cake and while some people may think corn in a dessert is odd, I absolutely love it because it is so sweet. You can also use tinned corn that has been drained. You can actually omit the corn if you want and make this a vanilla mochi butter cake.

Butter Mochi Hawaii Sweetcorn

2 - This cake uses glutinous rice flour (what we call it in Australia) or sweet rice flour or mochiko flour (what Americans call it) in it. This flour is the key ingredient to give it that stretchy, chewy texture. It's available at Asian grocery stores. It will not work with regular rice flour.

3 - This cake is great to make in the Thermomix! I blend the corn and coconut cream in my Thermomix. Any high speed blender or food processor will do. You want the batter to have a smooth mixture.

4 - You cannot overblend this cake as the glutinous flour (despite the name) doesn't contain any gluten in it so blend away!

5 - Also despite the name there isn't a lot of butter in the butter mochi cake, a mere 60g or 2ounces!

Butter Mochi Hawaii Sweetcorn

6 - I made two mochi butter cakes: one with shredded coconut on top and one without! They were both delicious and it's up to you whether you want some added texture from shredded, toasted coconut.

7 - I love this corn butter mochi served with a scoop of good quality vanilla bean ice cream. HEAVEN!!!

8 - Butter mochi cake can be stored in an airtight container at room temperature for up to 3 days but it is best when made fresh on the first or second day.

9 - You can also freeze pieces of butter mochi for up to a month. Make sure to add some parchment between the butter mochi so that they don't stick together.

Butter Mochi Hawaii Sweetcorn

I made two of these cakes as I had enough ingredients to make two and I wanted to give one to Monica to cheer her up as she had the flu. I was given some eggs from Valentina and Peter's chickens. She brought over 3 half dozen cartons in a bag and I left the bag on the hallway floor just next to Teddy's crate and the second fridge thinking that I'd put them in the fridge after they left. Later that evening Mr NQN was downstairs watching tv while I was upstairs watching tv when he suddenly called me downstairs. A smile was playing at his lips and he asked me to look inside Teddy's crate.

Butter Mochi Hawaii Sweetcorn
The criminals

There were half a dozen eggs at the bottom of Teddy's crate. All but 1 were broken and next to it was a half dozen eggs in the bag that still stood upright. There was no raw egg anywhere so Teddy must have eaten 5 whole raw eggs and licked the shells clean! Mr NQN was only alerted that something was amiss when Milo with his own half dozen carton started nibbling at the corner of the carton. Milo's eggs were completely still intact but Tiny Teddy has somehow managed to take box of eggs out of a paper bag, undone the twine tie (Valentina ties them with twine) and then taken them all out and cracked the shells and gobbled up the eggs. It was so ingenious that we couldn't even be mad at him. In fact we were quite proud at his dexterity.

Butter Mochi Hawaii Sweetcorn

We had no idea how he managed to do it but the next day when Laura came over we got to see it in action. We staged a recreation of the "Crime" and Teddy immediately went for it again, perhaps hungry for more eggs. He grabbed the bag and took off with it into the lounge room where he had a bit more space. He tipped over the bag and pushed his snout into the bag and grabbed a hold of the carton. The carton caught on the bag handles but Teddy just tried again and with a half dozen eggs in a carton he ran off as fast as his long legs could carry him to his kitchen bed with his prize! We're still not sure how he manged to crack the eggs (tapping? biting?) because we took the eggs off him. Now I give Teddy half a boiled egg a day which he loves and hopefully that is the end of Milo and Ted’s eggscellent adventures!

So tell me Dear Reader, do you like butter mochi? Do you like Asian desserts?

Butter Mochi Hawaii Sweetcorn

Sweet Corn Butter Mochi

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An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes

Cooking time: 50 minutes

Serves: 16

  • 185g/6ozs. corn kernels (around 2 full corn cobs)
  • 1 cup/250ml/8.8ozs coconut cream
  • 3/4 cup/185ml/6.5flozs water
  • 225g/7.7ozs glutinous rice flour
  • 1 teaspoon baking powder
  • 1 cup/220g/7.7ozs caster or superfine sugar
  • 60g/2ozs butter, melted
  • 2 eggs, room temperature
  • 2 teaspoons vanilla bean paste
  • 1/2 teaspoon salt
  • 2 tablespoons shredded coconut (optional)

Step 1 - Grease and line the base and sides of a 20x20cm or 8x8 inch square tin and preheat oven to 180C/350F. Place the corn and coconut cream in a high speed blender and blend until smooth. There should be no lumps remaining. Add the water, rice flour, baking powder, sugar, melted butter, eggs, vanilla and salt into the blender and process until smooth.

Butter Mochi Hawaii Sweetcorn

Step 2 - Pour the mixture into the prepared tin and bake for 30 minutes. Then sprinkle coconut on top if using and bake for a further 15-20 minutes otherwise if you're not topping with coconut bake the whole cake for a total of 45-50 minutes. Cool on a baking rack and then slice. This butter mochi slice keeps at room temperature for 3 days in an airtight container.

Butter Mochi Hawaii Sweetcorn

**Thermomix directions: Grease the base and sides of a 20x20cm or 8x8 inch square tin and preheat oven to 180C/350F. Place the corn and coconut cream in the bowl and set to 15 seconds speed #10. There should be no lumps remaining. Add the water, rice flour, baking powder, sugar, melted butter, eggs, vanilla and salt into the blender and set to 15 seconds speed #6. **

Butter Mochi Hawaii Sweetcorn

Pour the mixture into the prepared tin and bake for 30 minutes. Then sprinkle coconut on top if using and bake for a further 15-20 minutes. Cool on a baking rack and then slice. This butter mochi slice keeps at room temperature for 3 days in an airtight container.

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