Sweet corn mochi

Sweet corn meet Mochi! 🌽 She’s easy to make, sweet but not too sweet, and filled with all that chewy goodness.

⇢ glutinous rice flour is also called “sweet rice flour” – you’re good with either of those. But don’t confuse it with “rice flour”, that’s different and not good for this
⇢ use a spatula to scrape the bottom and sides of the blender 1x before a final blend to ensure no clumps of glutinous rice flour
⇢ I baked it in an 8×8” square pan but I’ve also used a 9” round pan or an 11” cast iron skillet
⇢ despite the name, glutinous rice flour is gluten-free so this treat is amazing for those with gluten intolerance!
⇢ You can use regular corn or sweet corn, naturally the sweet corn will make this dish a tad sweeter so feel free to use about 2 tbsp less sugar.

Sweet corn mochi

Sweet Corn Mochi

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Servings: 9 squares


  • 2 ½ cups fresh corn 2-3 cobs
  • ½ cup coconut milk or coconut cream
  • 2 eggs
  • ¾ cup sugar
  • ¼ butter melted
  • ½ vanilla essence
  • ½ tsp salt
  • 2 cups glutinous rice flour
  • 1 tsp baking powder


  • Preheat the oven to 175 degrees celsius. Prep your baking dish with baking spray and baking paper. Set aside until needed.
  • Cut the corn off the cob and place the corn in a large blender with the coconut milk, eggs, sugar, melted butter, and vanilla essence. Blend until smooth.
  • If your blender is big enough, then add the glutinous rice flour, baking flour, and salt to the blended mixture and blend until well combined. If your blender isn't big enough then transfer the blended corn mixture to a large bowl, add the dry ingredients and mix well.
  • Pour the mixture into your prepared baking dish and bake for 60 mins
  • Once baked, you can cut it straight away and enjoy it or wait until it has cooled - either or is lovely!