Sweet Corn Butter Mochi With Coconut Crunch Recipe

Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us—and don’t forget to join the Bake Club Group chat over on Substack.

Sunflower yellow on the inside with an alluringly bouncy bite, this sweet corn mochi cake tastes like buttered corn on the cob, nutty caramel, and toasted coconut. A gentle resistance and slight elasticity make butter mochi a tactile experience. Taking the place of conventional flour, sweet rice flour is the key ingredient and the secret behind butter mochi’s singular texture (and the reason it’s gluten-free). Think about the moreish qualities of the Southeast Asia dessert mango sticky rice—sweet rice flour brings that same viscosity, just in powder form. Regular rice flour is not a suitable substitute, nor is wheat flour. Koda Farms Mochiko or Bob’s Red Mill sweet white rice flours are easy to find in North American grocery stores. Thai glutinous rice flour also works. Celebrate the bounty of summer using fresh corn, but frozen works well too. The crunchy topping is loosely modeled after drømekkage (Danish dream cake), a vanilla sponge with a caramel icing featuring shredded coconut. Try not to stir the mixture too much after the coconut is added because it may crystallize. You will doubt the process when you pour the hot topping over the cake, but smooth it out as best you can with a spatula. After the brief bake, you will be a convert.

Read More: BA Bake Club’s July Recipe Turns Summer Corn Into a Delightfully Bouncy Dessert