Thought mochi had to be sweet? Think again! Here’s a quick and easy Savory Sweet Corn Mochi recipe that combines the classic flavors of sweet corn, mochi, and cheese into a delectable treat. The combination of chewy mochi with the sweet corn and savory cream cheese filling creates an addicting sensory experience that is sure to satisfy both your sweet and savory tooth. I love making this mochi ahead of time to eat as a snack or as a dessert after dinner. With its unique taste and texture, it's no wonder why this sweet corn desserts are gaining popularity around South Korea!
Ingredients Used to Make Savory Sweet Corn Mochi
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour - this goes by many names. You'll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Sugar of Choice – I used monk fruit sweetener in this recipe to keep this recipe low-sugar and low carb, but raw cane sugar, coconut, date, and maple sugars are perfectly acceptable substitutes.
- Corn - we'll need whole kernel corn for this recipe. I used canned corn, but the corn can be from fresh, or from frozen. Read below to see how you should prep the corn depending on which you use:
- Canned Corn - For best results, drain and rinse the corn with water before using.
- Frozen Corn - cook the frozen corn in the microwave or over stovetop at least until it's thawed or warm.
- Fresh Corn - Remove the corn kernels from the corn using a sharp knife. Since the corn will be cooked with the bread, there's no need to pre-cook the corn before using.
- Cooked Corn - no prep required on this one 🙂
What I used for Filling
In this recipe, I’m using a vegan cream cheese filling that's made with almond milk. You're also welcome to use dairy cream cheese (low fat or full fat), or if you want - a sweet mochi filling like store-bought red bean paste, white bean paste, or homemade mung bean paste.
For a comprehensive list of mochi-filling ideas, visit this post!
More Corn Recipes (HERE)
Step by Step
How to Make Savory Sweet Corn Mochi in the Microwave
STEP 1
Prepare corn puree by blending the corn kernels with water in a mini blender until creamy. (Some chunks of corn are perfectly fine!)
STEP 2
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with sugar (I used raw cane sugar) and the prepared corn puree.
STEP 3
Microwave the combined dough in the microwave for 2 minutes.
Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
Return to microwave and heat for additional 1 minute. You'll know when it is ready when the dough is slightly translucent
STEP 4
Scrape the hot mochi dough onto a baking pan greased with olive oil and press into the pan into a large sheet.
NOTE: Handle with care, or use vinyl gloves, as the mochi dough will be HOT. Unfortunately, you have to work quickly to shape the mochi before they cool.
STEP 5
Use kitchen shears/ scissors to cut the mochi into pieces
STEP 6
Wrap the mochi dough around the prepared filling.
STEP 7
Enjoy!
Different Mochi Filling Options
If you want to enjoy mochi with a variety of fillings, there are many fun and delicious mochi filling options to choose from. Here are some ideas!
- Shiro-an (sweetened white bean paste) – on Amazon, here, or here's a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
- Koshi-an (sweetened red bean paste) – on Amazon, here
- Mung Bean paste - sweet and delightfully yellow, homemade mung bean paste is a perfect mochi filling for those who are looking for a healthier bean paste alternative. Here's my 2-Ingredient mung bean paste recipe here
How to Store Savory Sweet Corn Mochi
- The mochi can be kept covered at room temperature for up to 12 hours (and 24 hours in the fridge). For longer storage, I would freeze the mochi in a plastic freezer bag or an airtight container, then defrost at room temperature when ready to eat.
- The reason I don't recommend storing them in the fridge for longer than a day is that mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
Final Tips
- Use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi mixture so that the cooked and uncooked parts are evenly mixed
- Use a microwave-safe bowl, preferably glass like pyrex
Savory Sweet Corn Mochi Made in the Microwave
Ingredients
Mochi Ingredients
- 1 (15 oz) can sweet corn kernels , or about 1 ½ cups of corn kernels (read notes*)
- 2 Tbsp water
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 145 g
- 3 Tbsp granulated sugar , or a sugar free alternative, such as granulated monk fruit sweetner
Filling
- 12 Tablespoons cream cheese of choice , or other mochi filling of choice (see notes**)
Instructions
Prepare Filling
- Prepare corn puree by blending the corn kernels with water in a mini blender until creamy. (Some chunks of corn are perfectly fine!)
Make the Mochi Dough
- In a microwaveable glass bowl (like Pyrex), mix the glutinous rice flour, sugar. Add the corn puree.
- Microwave the mochi mixture for 2 minutes
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Microwave the mochi mixture again, this time for 1 minute
- Pour the cooked mochi onto the baking pan lightly greased with oil, and flatten using the palm of your hands once it cools enough to handle. The mochi dough will be HOT. Either use gloved hands, or wait until it cools enough to handle.
- Cut the mochi into 12 pieces using kitchen shears or scissors
Wrap with Filling
- Wrap the mochi pieces around 1-2 Tablespoons of cream cheese (can be low fat, full fat, or vegan cream cheese)
- Pinch the ends of the mochi dough to seal. Sprinkle with some herb salt on top, if desired.
- Enjoy!
Notes
- Canned Corn - For best results, drain and rinse the corn with water before using.
- Frozen Corn - cook the frozen corn in the microwave or over stovetop at least until it's thawed or warm.
- Fresh Corn - Remove the corn kernels from the corn using a sharp knife. Since the corn will be cooked with the bread, there's no need to pre-cook the corn before using.
- Cooked Corn - no prep required on this one 🙂
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