Sweet Corn Butter Mochi
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.
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.
**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. **
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.