Sweet Corn Mochi Recipe

Dolce Flav

Rated 5.0 stars by 1 users

Author:

Dolce Flav

Servings

14

Prep Time

15 minutes

Cook Time

20 minutes

This Sweet Corn Mochi Recipe is a soft, chewy, and subtly sweet Asian dessert infused with corn extract or fresh corn puree. These bite-sized treats have a tender, glutinous texture, making them perfect for snacks, parties, or as a unique dessert option. The natural sweetness of corn pairs beautifully with the mochi’s delicate chew, creating an authentic flavor reminiscent of traditional Asian dessert shops. Quick to prepare and easy to customize with toppings like toasted coconut or powdered sugar, this mochi is a tropical twist on a classic favorite.

Ingredients

1 cup glutinous rice flour (mochiko)
½ cup sugar
½ cup milk (dairy or coconut milk for added flavor)
¼ cup sweet corn puree or 1 teaspoon corn extract
2 tablespoons unsalted butter, melted (optional, for richness)
Cornstarch or potato starch for dusting

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Directions

Prepare Corn Mixture: If using fresh corn, blend kernels with milk to make a smooth puree. If using corn extract, mix it with milk.
Mix Dry Ingredients: In a microwave-safe bowl, combine glutinous rice flour and sugar.
Combine Wet and Dry Ingredients: Gradually add the corn milk mixture and melted butter to the dry ingredients, stirring until smooth and free of lumps.
Steam Mochi: Cover the bowl loosely with plastic wrap or a lid. Steam over boiling water for 15–20 minutes until the mochi is firm but slightly sticky.
Cool Slightly: Let mochi cool for 5–10 minutes. Dust a clean surface or tray with cornstarch or potato starch.
Shape Mochi: Using lightly oiled hands or a spatula, cut or pinch the mochi into 12–14 bite-sized pieces. Roll lightly in starch to prevent sticking.
Serve: Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 2 days.

Recipe Note

10 Frequently Asked Questions (FAQ)

Name: Sweet Corn Mochi Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 14
Ingredients: 1 cup glutinous rice flour (mochiko); ½ cup sugar; ½ cup milk (dairy or coconut milk for added flavor); ¼ cup sweet corn puree or 1 teaspoon corn extract; 2 tablespoons unsalted butter, melted (optional, for richness); Cornstarch or potato starch for dusting

1. Can I use canned corn instead of fresh corn?

Yes — drain and puree the corn before using.

2. Can I make this mochi gluten-free?

Yes — glutinous rice flour is naturally gluten-free, but ensure other ingredients are labeled gluten-free.

3. Can I make it vegan?

Yes — use plant-based milk and omit butter or replace with coconut oil.

4. Can I add more corn flavor?

Yes — increase corn extract slightly for a stronger taste.

5. How do I prevent mochi from sticking?

Dust hands and surfaces with cornstarch or potato starch when shaping.

6. Can I freeze mochi?

Yes — freeze in a single layer, separated by parchment paper, for up to 1 month. Thaw at room temperature.

7. Can I add fillings?

Yes — sweet red bean paste or chocolate ganache can be wrapped inside before dusting with starch.

8. Can I color the mochi naturally?

Yes — add a few drops of yellow food coloring or blend with additional corn for a natural hue.

9. How chewy should the mochi be?

It should be soft and slightly sticky but hold its shape. Overcooking may make it firmer.

10. Can I serve mochi warm?

Yes — it’s delicious warm, but allow it to cool slightly for easier handling.