Golden, gorgeous, and gluten-free |
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Welcome back to Bon Appétit Bake Club, where every month brings us a new recipe. For July, we have Sweet Corn Butter Mochi With Coconut Crunch, a gluten-free cake with an alluring bounce. If this is your first introduction to butter mochi, I am thrilled to be a small part of it. Savoring one is as much about appreciating its texture as it is about the taste and smell. And texture is my favorite flavor. |
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I still remember my first bite of butter mochi, the shock and delight of the chewy, springy crumb, so unlike any other Western-style cake I’ve had in my life. Failing to find suitable words, I will instead invoke two Japanese terms, hazawari (texture felt by the teeth) and nodogoshi (the sensation of food or drink passing down the throat), that precisely capture the compelling qualities of this treat.
Fresh (or frozen! I don’t mind) corn blended with a can of condensed milk plus a few other pantry staples, takes the place of coconut milk, common to many butter mochi recipes. The end result is a textural masterpiece that tastes like buttered corn, toasty coconut, and nutty caramel all at once.
As always, do let me know how it goes on the recipe page, in the Epicurious app, or in our club chat on Substack. I love to hear from you. |
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| Peach-Blueberry Crumb Pie |
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