Fresh Corn and Latik Mochi Cake, super easy recipe by Kat Lieu

Fresh corn and latik mochi cake recipe and image by Kat Lieu and modernasianbaking.com

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Not only is mochi incredibly popular right now, but this stunning cake requires less than 15 minutes of prep, and is just one of the many fantastic baked treats and more (homemade boba!) you’ll find in Kat Lieu’s new cookbook, Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More. Mochi cakes and butter mochi are so hot right now and everybody’s writing about or featuring them. What makes my recipe stand out from the others is I make it with condensed milk and mix the entire batter in a blender. For those of you who don’t have a blender, you can whip up the batter in a stand mixer fitted with the paddle attachment or hand-whisk everything together. What I also love about my recipe is the addition of miso for a subtle pop of umami and the beautiful sprinkling of latik, made from fried coconut milk curd. This recipe is relatively foolproof and super customizable. I recommend having some patience and eating the cake a day after baking; that’s when the chewy QQ texture really settles in and anyone who loves toothsome textures will adore this cake. It’ll be a stunner at any party, and yes, you can thank me. xoxoxo, Kat

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Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community

By Lieu, Kat

Buy on Amazon

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Yield 6-8

Author Kat Lieu

Prep time

10 Min

Cook time

59 Min

Total time

1 H & 9 M

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Fresh Corn and Latik Mochi Cake Recipe by Kat Lieu

Not only is mochi incredibly popular right now, but this stunning cake requires less than 15 minutes of prep, and is just one of the many fantastic baked treats and more (homemade boba!) you’ll find in Kat Lieu’s new cookbook, Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More.Mochi cakes and butter mochi are so hot right now and everybody’s writing about or featuring them. What makes my recipe stand out from the others is I make it with condensed milk and mix the entire batter in a blender. For those of you who don’t have a blender, you can whip up the batter in a stand mixer fitted with the paddle attachment or hand-whisk everything together. What I also love about my recipe is the addition of miso for a subtle pop of umami and the beautiful sprinkling of latik, made from fried coconut milk curd. This recipe is relatively foolproof and super customizable. I recommend having some patience and eating the cake a day after baking; that’s when the chewy QQ texture really settles in and anyone who loves toothsome textures will adore this cake. It’ll be a stunner at any party, and yes, you can thank me. xoxoxo, Kat

Ingredients

For the mochi cake batter

• 2 eggs, about 50 g each (sub with 100 g silken tofu for a vegan cake)
• 1 cup any milk (use plant-based or coconut milk for a vegan cake)
• 1/2 cup condensed milk (use vegan condensed milk for a vegan cake)
• 1 teaspoon vanilla extract, optional
• 1/2 tablespoon miso, any (sub with a large pinch of salt)
• 1 cup fresh corn kernels plus an extra tablespoon of corn kernels
• 2 tablespoons of any neutral oil or melted unsalted butter
• 228 g glutinous rice flour (I used Mochiko)
• 1 teaspoon baking powder

Optional dusting

• Latik (see note on how to make latik)
• confectioners' sugar
• shredded coconut

Instructions

1. Preheat the oven to 350°F with a rack in the center. Generously grease an 8-inch (20-cm) baking pan or line it completely with parchment paper. This cake tends to stick to the bottom, being that it's made with glutinous rice flour and not a lot of oil, unlike butter mochi which is more generous with butter (but it's still sticky, oh the irony!).
2. The best way to whip up this batter is to literally whip everything in a blender (except for the 1 tablespoon of corn kernels), adding all the wet ingredients to the bottom first. Blend until you get a smooth, homogenous, runny but thick batter. Mix in the remaining corn kernels.
3. Pour all of the batter into the pan and bake for at least 60 minutes, until the top has browned and an inserted toothpick or bamboo skewer comes out clean. A little bit of sticky residue is OK. You can remove the cake from the oven and allow it to set inside the hot pan.
4. Flip the cooled cake out of the pan and dust with the optional confectioners' sugar and sprinkle on latik and shredded coconut.

Notes

NOTES

I don't recommend using a cake pan smaller in diameter than 8-inches, as this cake does take a while to bake in the oven. Making it taller with a smaller diameter would increase the baking time.

To make latik, use about 1/2 cup to a cup of full-fat coconut milk and heat until boiling, then lower the heat and continue to cook and mix until the coconut curds solidify and become golden brown. You're literally frying coconut curds in its own coconut oil. Strain and cool and sprinkle over your cake.

Recommended Products:

Wilton Aluminum 8-Inch Round Cake Pan Set, 2-Piece

Modern Asian Baking at Home Cookbook

Mochiko glutinous rice flour

Similar Recipes

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Irresistible Ube Mochi Cake Recipe by Kat Lieu

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