For the corn butter rice cakes

• In a blender, add in the corn, coconut milk, whole milk and blend until smooth. Transfer to a pot and add in the sugar, salt, and room temp butter. Allow it cook on medium heat until the butter, sugar, and salt has melted. It does not have to come to a boil. Just hot enough to melt the butter, sugar & salt. Allow it to rest to room temp or you can cool it over a bowl of cold or ice water to let it come to room temp faster. Once at room temp, add in the egg and vanilla extract. Mix well and set aside.
• In a bowl, add in the glutinous rice flour and tapioca flour. Mix well. Then pour in the coconut liquid base and whisk well. Transfer the batter over a sieve that's been placed over a bowl to help smooth out the batter and remove the skins of the kernels. Transfer the batter into a spouted measuring cup or pitcher for easier transfer. Allow it to rest for 15 minutes before cooking. This allows the the flour to fully get hydrated before cooking. As the batter is sitting, go ahead and preheat the oven to 350'F under the baking setting.
• As the oven in preheating and the batter is sitting, take about 2 tbsp of unsalted softened/spreadable butter and brush each cavity of the baking pan well with it. You can microwave the butter to get it a little melted to make it easier to work with if needed. After 15 minutes of letting the batter sit, give it a gentle stir and pour the batter about just shy of 3/4 full into each buttered cavity. Bake in the oven for 30-35 minutes. I like to bake mine for 35 minutes in my oven for a crispier bottom. Once baked, remove and immediately flip each cakes over so the bottom can cool so they can hardened and stay crispy. If you don't do this, the bottom of the cakes will absorb the excess moisture that is trying to escape as it sits. So flip it over so the bottom can cool and retains it's crispy texture. Enjoy while they are still crunchy!