Bibingka-inspired Corn Mochi Cake

Corn Mochi Cake

2 large eggs

3/4 cup sugar

1 teaspoon salt

1 teaspoon baking power

1/3 cup honey

1 cup coconut milk

228 grams glutinous rice flour

1 cup corn

2 tablespoons melted butter

1 banana leaf (enough to cover an 8-inch cake pan)

Instructions

1. Preheat oven to 350 F.
2. Cut the banana leaf into two rectangles that completely cover the bottom and sides of the pan. Rinse the banana leaf segments, pat dry, and run over a medium flame on both sides (3-5 seconds) until pliable.
3. Add the corn and coconut milk to a food processor and pulse until the kernels have mostly broken up, but not enough for a smooth mixture.
4. In a large bow, whisk the eggs, sugar, honey and salt until pale yellow (1-2 minutes). Add the melted butter and coconut corn puree and whisk until combined (1 minute).
5. Add the glutinous rice flour and baking powder to the wet mixture and whisk until fully incorporated and no lumps appear.
6. Press the banana leaves into the cake pan, mist with cooking spray and pour in your mixture.
7. Place the cake into the oven and bake until the top is nicely browned, but not cracked (50-60 minutes).
8. Allow the cake to cool for 15-20 minutes. Drizzle each slice with honey and flaky sea salt when serving.

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