Mexican Style Corn Mochi with Pistachio and Cilantro Sauce

Instructions

1. 1

   In a blender, combine the corn kernels and water. Blend until smooth.

2. 2

   In a mixing bowl, combine the corn puree with the glutinous rice flour and salt. Mix until a smooth dough forms.

3. 3

   Divide the dough into small balls, about the size of a golf ball.

4. 4

   Flatten each ball slightly to form a disc shape.

5. 5

   Heat a non-stick skillet over medium heat and lightly grease it with a bit of olive oil.

6. 6

   Cook the mochi discs in the skillet for about 3-4 minutes on each side, or until golden brown and cooked through.

7. 7

   For the sauce, blend the pistachios, cilantro leaves, lime juice, and olive oil until smooth. Add a little water if needed to reach the desired consistency.

8. 8

   Serve the corn mochi warm, drizzled with the pistachio and cilantro sauce.