Corn Butter Mochi Cake With Pandan Glaze
Makes 24 mochi squares in a metal 9×13 pan
Corn Butter Mochi Cake With Pandan Glaze
Yes, this dessert resembles a Scotch-Brite dish sponge, but haven’t you ever wanted to take a bite out of a sponge? Kidding—kind of. I’m only saying this because I recently got clowned on Twitter for my vegan pumpkin mochi, which was compared to everything from a sponge and a bar of soap to a Minecraft block. Most were (are) funny, but then it just got weird and racist (as things quickly snowball into on the internet).
But back to the recipe! My favorite coffee shop, Larry's Cà Phê (in Brooklyn) occasionally sells these Vietnamese pandan-corn milk teas which inspired me to make this dessert. In fact, it's going to be sold at the cafe (soon!).
Blending the corn with the milk really lets it shine through in the batter (while maintaining a smooth consistency) and compliments the floral, sweet notes of the pandan glaze. Make this. Please. You'll love it.
Ingredients
- 1 (12 oz) can of evaporated milk
- 1 (13.5 oz) can of full-fat coconut milk
- 1 (15 oz) can of unsalted sweet corn, drained
- 12 tablespoons (1.5 sticks) salted butter, melted
- 2 cups of cane sugar
- 3 eggs
- vanilla extract to your heart’s desire (1 tablespoon)
- 3 cups sweet rice flour (or one box of Blue Star brand)
- 1 tablespoon baking powder
- 1 can sweetened condensed milk (half for batter, other half for glaze)
- 3/4 cup powdered sugar, for the glaze
- 1 teaspoon pandan extract, for the glaze
Directions
- In a blender, puree the corn, evaporated milk, coconut milk, 1/2 can of evaporated milk and mix until fully blended (about 30 seconds on high).
- Microwave butter in a microwave-safe bowl. Add the melted butter to a large mixing bowl with the granulated sugar, mix to combine.
- Add the eggs, whisk to combine. Stir in the corn-milk coconut milk mixture and vanilla extract.
- In a separate bowl, combine rice flour and baking powder. Stir in the liquid mixture gradually, until it is thoroughly combined — no lumps (although a lump or two won't hurt you)!
- In a 13” x 9” baking pan, add parchment paper and then your batter. Bake for roughly an hour, or at least until a chopstick can go through the cake and still come out clean.
- While the mochi cake is baking, mix together the remaining sweetened condensed milk, powder sugar, and pandan extract to reach a silky, frosting adjacent consistently (if you find it to be toooo watery, add more powder sugar, a tablespoon at a time).
- When the cake is out of the oven, let rest for at least half an hour and then pour your glaze evenly over top. Before serving, cut your cake into squares and enjoy!
