Savory Corn Mochi with Scallions

5 from 6 votes

Servings: 16 pieces

Author: Lisa Lin

This Savory Corn Mochi with Scallions is a delicious play on sweet and savory flavors. There’s the subtle sweetness of fresh corn, fragrant scallions and savory parmesan with each bite.

You'll need about 3 to 4 ears of corn for this recipe, depending on the size. Feel free to use white or yellow sweet corn for the recipe. I think the mochi tastes better with yellow sweet corn because the corn flavor is more prominent.

If you want the corn mochi to have even more flavor, feel free to add 1 teaspoon of freshly ground black pepper or your favorite spice blend to the batter. Also, if you want a cheesier mochi, feel free to increase the amount of parmesan cheese to 2/3 cup or use a sharper cheese, such as sharp white cheddar.

I used a scale to measure most of the ingredients in this recipe, and I recommend that you do the same.

Recipe adapted from Sonia Wong’s Sweet Corn Mochi recipe.

Prep Time25

Cook Time1

Cooling Time1

Equipment

9x9-inch baking pan (see note 2 about using other baking pans)

Ingredients

2 cups (320g) sweet rice flour (such as Koda Farms Mochiko), measured with the dip-and-sweep method (see note 1)
1 teaspoon baking powder
1 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon sea salt
2 1/2 cups (375g) white or yellow corn kernels
1/2 cup (118g/118ml) full-fat canned coconut milk
2 large eggs
2/3 cup (137g) granulated sugar
5 tablespoons (70g) unsalted butter, plus more for greasing baking pan, melted and cooled slightly
1/2 cup (70g) white or yellow corn kernels
1/2 cup (20g) lightly packed thinly sliced scallions
1/2 cup (45g) shredded parmesan cheese

Instructions

Preheat the oven to 350ºF (175ºC) and position an oven rack to the center position. Grease a 9x9-inch baking pan with butter.
In a medium mixing bowl, whisk together the sweet rice flour, baking powder, and salt. Set aside.
Place 2 1/2 cups of corn kernels and the coconut milk in the bowl of a high-speed blender. Blend until smooth, about 30 seconds. Set aside.
In a large mixing bowl, whisk together the eggs and sugar until smooth. Next, add the melted butter and whisk to combine. Pour in the corn and coconut milk mixture and whisk again.
Add the flour mixture to the bowl all at once. Using a wooden spoon, stir until you no longer see large lumps of flour. The batter should be relatively smooth.
Fold in 1/2 cup corn kernels, scallions, and parmesan cheese.
Pour the batter into the greased pan and use a spatula to spread it out to an even layer.
Bake the mochi for 55 to 60 minutes, rotating the pan after 30 minutes of baking. The mochi should be evenly golden brown at the top. When you gently press the center of the mochi with your fingers, it should bounce back slightly.
Let the mochi cool in the pan for 30 minutes before unmolding. You can start eating the mochi after 30 minutes of cooling or let it reach room temperature before serving. The center of the mochi is more gooey when it’s still warm. When it’s cooled completely, the edges develop a better crust and the mochi will be easier to cut. Cut the mochi into 16 or 20 pieces. I recommend cutting the mochi with a greased knife to get cleaner cuts. Pour a bit of oil onto a paper towel and use that paper towel to grease the blade of a knife. Wipe the blade with the greased paper towel after each cut.
Store any leftovers in a container at room temperature overnight. If you want to store the mochi for more than a day, refrigerate them for up to 4 days. The best way to reheat the leftovers is in the oven. Reheat the mochi on a baking pan at 350ºF (175ºC) for 8 to 9 if stored at room temperature, or 10 to 12 minutes if stored in the refrigerator. Let the mochi cool for 10 to 15 minutes before eating. I actually like the corn mochi best after it is reheated! (See note 3 for freezing directions.)

Video

Notes

Sweet Rice Flour: Bob’s Red Mill’s Sweet Rice Flour will work for this recipe. I have not tested this recipe with Thai-style glutinous rice flour, so I can’t say for certain if the texture will be the same. If you want to experiment with Thai-style glutinous rice flour, I would substitute the flour by volume rather than by weight.
Baking Pans: This recipe will work with an 8x8-inch pan, a 9x13-inch pan, or a Baker's Edge pan. The cooking times will be about the same. The key is to bake the mochi until the top of the mochi is an even golden brown color. You can also bake the batter in a muffin pan or a mini muffin pan (this recipe yields 40 mini muffins). The cooking time will be about 40 minutes.
Freezer Directions: To freeze the corn mochi, place the mochi pieces on a pan or large plate lined with parchment paper. Once the mochi hardens (in about 1 to 2 hours), transfer the frozen mochi to a freezer container. To reheat the frozen mochi, place the frozen mochi directly on a baking pan at 350ºF (175ºC) for 17 to 20 minutes. There is no need to defrost the mochi.

Nutrition

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