Food Network Sweet Corn Mochi Cake

Whether you’re craving a traditional Japanese dessert or looking for an alternative to the typical butter mochi cake, these sweet corn mochi cakes are perfect for you. Whether you fill them with green tea, black sesame paste, or peanut butter, there’s a recipe here that’s sure to satisfy your sweet tooth.

Make butter mochi

Using fresh corn kernels in your butter mochi cake is a great way to add a hint of flavor. The kernels will blend into your batter easily. You can also add some unsweetened shredded coconut.

The traditional Hawaiian recipe for butter mochi uses real butter. However, you can make a lighter version using half a cup of butter. You’ll still get the same chewy texture that you’re looking for.

The traditional recipe also includes eggs and a lot of sugar. You can replace the eggs with a mix of whole milk and half and half.

The traditional Hawaiian recipe also includes coconut milk. This gives the cake its signature coconut flavor. It’s a great combination, but if you’re not fond of coconut, you can use guava juice instead. Alternatively, you can substitute the coconut milk with evaporated milk.

For an extra kick, you can add a pinch of cinnamon to your butter mochi cake. You can also roll the dough in a ball to ensure that it doesn’t stick.

Assemble the mochi balls

Having a sweet corn mochi cake is a treat for the tastebuds. You will need a few things to make this cake. Using a fresh corn kernel is a good start. Fresh corn pairs well with butter or coconut milk. You may have to get creative with your fillings.

You can make mochi with rice flour, corn flour or a combination of the two. You may want to use a rolling pin to roll the dough out. To help you get a smooth, even surface, you can line your work surface with potato starch. A pastry brush may also be handy.

You can find a variety of sweet corn based treats at local restaurants and Asian grocery stores. A great place to find these treats is at Maria’s Cafe in Minneapolis. They serve a sweet corn pancake with Cotija cheese.

The trick is to keep the ice cream and mochi at room temperature for at least a couple hours before eating. Mochi can become moldy if you leave them too long under humid conditions.

Fill the mochi with green tea, black sesame paste, or peanut butter

Using black sesame in a mochi cake is a fun way to add a nutty, slightly grassy flavor to this Asian-inspired dessert. It’s a great match with peanut butter. The nutty taste is balanced by the sweetness.

Black sesame is an ingredient in many Chinese desserts. It can be used in boiled rice dumplings, black-as-night dessert soup, or stuffed in a mochi cake. The nutty flavor is a good match with matcha. Besides, black sesame has many benefits, including antioxidants.

Black sesame mochi cake is easy to make and freezes well. It has a nutty, chewy flavor. It’s gluten free and naturally dairy free. It’s easy to make a vegan version.

It can be made with coconut oil instead of butter. This makes it a gluten free dessert. You can also make a dairy free version by substituting coconut milk for the butter. Then you can make it in any shape or size that you like. It’s also great served with green tea ice cream.

Store the mochi cake in an airtight container

Using sweet corn as an ingredient for the Food Network sweet corn mochi cake is a great way to bring a little nuance to a traditional dessert. Fresh corn kernels also combine well with coconut milk. This flavor combination makes the cake more delicious.

Mochi can be stored in an airtight container for several days. Stored properly, mochi can last for up to a month. Mochi can also be frozen until ready to eat.

If you choose to freeze mochi, you should place it in a plastic wrap or Ziploc bag. When you are ready to eat it, place it on a plate over a pan of boiling water. After a few minutes, it will soften. If you don’t want to eat it immediately, you can let it thaw overnight in the refrigerator.

The shelf life of mochi varies depending on the type. Generally, fresh mochi can only be stored for a couple of days. However, if you don’t mind the texture becoming hard, you can store it for up to a week.