Corn Cake

Name: Corn Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Waxy corn; Some Corn flour; Some Glutinous rice flour; Some White sugar; 5g Baking powder

by HI flowers

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It’s the ripening period of corn. It’s enough to cook, fry, roast and eat. Today I suddenly thought that I had bought a corn cake to eat. It was very fragrant and has a strong corn flavor. I tried it in the afternoon. It's very successful. It's very fragrant. You can cook more at once and put it in the refrigerator to eat anytime. "

Ingredients

Corn Cake

1. Cut off the head and tail of the leaves on the corn bag, wash them well and set aside.

2. 500g of fresh waxy corn.

3. Use a food processor to make corn puree without adding water. It's hard to beat at the beginning. Corn has a lot of water.

4. The ratio of ordinary flour to glutinous rice flour is 3/1, the baking powder and white granulated sugar are all put into the corn puree, stir evenly, and let stand for 10 minutes. (Corn flour is also ok)

5. It looks very thick after mixing evenly, and there is still moisture. It is definitely not a dry dough like steamed buns.

6. Use a spoon to put the corn cake on the leaves and steam in a pot under boiling water for 15 minutes.

7. It looks so fragrant when it's just out of the pot.

8. The corn cake is super fragrant and delicious.

9. Finished product.

Tips:
Baking powder is optional.
Both ordinary flour and corn flour can be used. The ordinary flour I used has a strong aroma of corn and is particularly fragrant.