Waxy corn bowl cake

Overview

A must-have during corn season. It happens a few times every year. Use whatever ingredients are available. This time, it’s white waxy corn. Waxy corn is extremely soft and waxy, like glutinous rice flour, and becomes soft after being steamed. After all, I still hope that it will be a little fluffy, so I added a pinch of baking soda, and even if it didn't work, I used it to release niacin. No added sugar, just eat it plain. Everything is as expected. The waxy corn didn't have much texture. It rose and fluffed up with the help of heat in the pot. After the lid was removed, it quickly collapsed as the heat quickly dissipated. Moreover, the sticky bowl cake cannot be separated from the support of the mold when it is warm. The only way to release it is to wait for it to cool completely. At that point, be sure not to heat it if you want it to retain its shape. Otherwise, it will collapse to the ground, like a puddle of mud. . . .

Tags

• pastries
• waxy corn kernels
• baking soda

Ingredients

Steps

1. 1 Waxy corn kernels

   

2. 2 Pour the corn kernels into a food processor and add a little water

   

3. 3 Whip repeatedly into thicker fine corn syrup

   

4. 4 Add a little baking soda

   

5. 5 Mix well

   

6. 6 Put it into a muffin mold and garnish with a corn kernel on the surface

   

7. 7 Put the pot on high heat and steam for about 15 minutes

   

8. 8 The corn bowl cake is completely fluffy until it fills the mold

   

9. 9 Uncover

   

10. 10 Take out of the pan and serve while hot