CEREAL MILK MOCHI CAKE WITH CORNFLAKE CRUNCH

Summer is here and so is corn season! Been inspired by all things corn, including cornflakes, which are the star in this recipe. Can’t wait to try this again with Cinnamon Toast Crunch next!

Cereal Milk Mochi Cake with Cornflake Crunch
Adapted from Eric Kim & Frankie Gaw
Makes 1 8-inch cake

Ingredients

• 1 1/2 cup milk

• 4 cups cornflakes

• 2 large eggs

• 1 cup and 2 tsp sugar

• 1/4 cup honey

• 1 1/4 tsp salt

• 1 Tbsp vanilla extract

• 6 Tbsp unsalted butter, melted

• 1/2 tsp olive oil

• 1 tsp baking powder

• 8 oz glutinous rice flour

For cereal milk: In a bowl, combine 2 cups cornflakes and milk. Cover and let sit for a few hours and up to overnight. Using a fine mesh sieve, strain milk from cornflakes into a bowl. Use a spatula to smush the cornflakes against the sieve to get out all the milk soaked in them. You should have at least 1 cup of cereal milk.

For cornflake crunch: Hand-crush remaining 2 cups of cornflakes for smaller, chunky flakes into a bowl. Add 2 Tbsp melted butter, 2 tsp sugar and 1/2 tsp salt and mix with hands to combine.

For cake: Preheat the oven to 350 degrees F. Prepare an 8-inch cake pan by using cooking spray or wiping with neutral oil using a paper towel to avoid sticking. In a large bowl, whisk eggs, 1 cup sugar, honey, and 3/4 tsp salt for 1-2 minutes, until pale, light and fluffy. Add the cereal milk, vanilla extract, 4 Tbsp melted butter, and olive oil and whisk to combine. Pour batter into prepared cake pan and evenly distribute the cornflake crunch on top, using up all topping and covering the whole surface (the more crunch the better!). Bake for 50-60 minutes until a toothpick insert comes out clean. Cool the cake in pan completely before serving.