Savory and Sweet Grilled Corn Mochi: A Special Homemade Treat
Recipe for Crispy Grilled Corn Mochi Made at Home
Forget store-bought rice cakes! Try making this simple yet incredibly savory grilled corn mochi right in your own kitchen. The chewy mochi combined with the delightful pop of sweet corn kernels is simply irresistible. It’s perfect for special occasions or as an impressive dessert or snack for any day. Experience the fantastic harmony of corn and glutinous rice!
Main Ingredients- Frozen glutinous rice flour 100g
- Warm water 2 Tbsp (approx. 30ml)
- Corn 1/2 ear (kernels only)
- Salt 1 pinch (approx. 1g)
Brown Sugar Syrup- Brown sugar 2 Tbsp (approx. 20g)
- Water 2 Tbsp (approx. 30ml)
- Brown sugar 2 Tbsp (approx. 20g)
- Water 2 Tbsp (approx. 30ml)
Cooking Instructions
Step 1
First, prepare the corn. Remove the husks from the corn and wash it thoroughly. Then, boil it in water until it is 100% cooked through. You can also steam it.
Step 2
While the corn is cooking, prepare the glutinous rice flour. Sift 100g of frozen glutinous rice flour through a fine sieve to break up any clumps, ensuring a smoother dough.
Step 3
Once the corn is fully cooked, carefully remove the kernels. Place the corn kernels in a blender or food processor and blend until finely ground. Reserve about 1/4 of the corn kernels to garnish the finished mochi.
Step 4
To the sifted glutinous rice flour, add 2 tablespoons of warm water and a pinch of salt. Begin mixing with your hands to form a dough. Add the finely ground corn and knead them together. Ensure the corn and glutinous rice flour are well combined by kneading sufficiently.
Step 5
Glutinous rice dough can be sticky. To make it easier to handle, lightly grease your hands with cooking oil while kneading. Continue kneading until you achieve a smooth and pliable dough.
Step 6
Shape the thick corn glutinous rice dough into small, flattened circles or your desired size. Lightly oil a pan over low heat, place the shaped dough onto the pan, and cook slowly over low heat. Be careful not to burn it.
Step 7
While the mochi is cooking, sprinkle the reserved corn kernels on top as a garnish. Gently press them onto the mochi so they adhere.
Step 8
Flip the mochi and cook until it turns a golden brown and looks appetizing on both sides. It’s important to cook thoroughly until the exterior is nicely browned; otherwise, it may stick to the plate when served.
Step 9
While the mochi is grilling, prepare the brown sugar syrup. In a small saucepan, combine 2 tablespoons of brown sugar and 2 tablespoons of water. Heat over very low heat. Once the brown sugar has dissolved and small bubbles start to form across the surface, remove from heat and immediately transfer to a separate bowl.
Step 10
Transfer the prepared brown sugar syrup to a different bowl and allow it to cool completely. As the syrup cools, it will naturally thicken to a consistency perfect for dipping the mochi.
Step 11
Arrange the beautifully grilled corn mochi on a serving plate. Serve with the completely cooled and thickened brown sugar syrup on the side for dipping, which will enhance the rich flavors. Your delicious grilled corn mochi is complete!
