Egg and Fresh Corn Pudding

Name: Egg and Fresh Corn Pudding
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 230g Fresh corn kernels; 75g All-purpose flour; 1 piece egg; 50g Sugar; 1 tsp Baking powder

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I got a bunch of corn kernels, and I ate a lot of it, leaving this little bit to make a fresh corn pudding. Without water, only the syrup of eggs and corn, plus white sugar, is enough to create a thin corn syrup. Add a little flour to increase the cohesiveness, and there is no harm in adding a little more, but I always like to let the corn play the leading role. The quickest is the baking powder version, which can be steamed directly after making the batter. Slow down, you can also use yeast to ferment. Although the temperature is high, you still need to wait an hour or two. Lazy people naturally prefer the baking powder version, which of course is aluminum-free.
The hair cakes have risen pretty well, basically all of them are blooming, the fragrance of corn is delicious. . . . "

Ingredients

Egg and Fresh Corn Pudding

1. Ingredients: 230g fresh corn kernels, 75g all-purpose flour, 1 egg, 50g sugar, 1 tsp baking powder

2. Pour corn kernels, sugar and eggs into the food processor,

3. Beat repeatedly to form a uniform paste.

4. Pour into a bowl, add flour and baking powder,

5. Stir well,

6. Put it into the mold and it's seven or eighty full.

7. Put it in a pot of boiling water and let it steam for about 15 minutes.

8. Cooked out, take it out,

9. After cooling slightly, demould.

Tips:
The amount of sugar can be increased or decreased according to your own taste.
The prepared batter needs to be steamed in the pot immediately to get the best effect.
Take it out immediately after steaming to prevent the steamed rice cake from getting wet.