Sweet Corn Mochi Cake

Ingredients

• 350 g corn kernels (from 2 to 3 fresh corn cobs)
• 300 g glutinous rice flour (aka sweet rice flour, not regular rice flour)
• 120 g full fat coconut milk or coconut cream
• 140 g granulated sugar
• 110 g eggs (2 large), or 6 tbsp Just Egg
• 56 g butter, melted
• 1 tsp baking powder
• 1/2 tsp vanilla
• 1/2 tsp salt

Directions

• Preheat the oven to 350F and line a baking pan with parchment.
• Add all ingredients to a blender and blend until smooth.
• Pour the batter into the prepared pan.
• Bake at 350F for 40-60 minutes (up to 65), until deeply browned and the center springs back when gently pressed.
• Cool, then cut into squares and enjoy.

Use SWEET (glutinous) rice flour, not regular rice flour. For a vegan version use 6 tbsp Just Egg and Earth Balance in place of the butter. From sonia wong (saltnpepperhere) on Instagram; originally published on Food Network Canada.