Corn cakes

Overview

It's the corn ripening period. It's enough to eat it boiled, stir-fried or roasted. Today I suddenly remembered that I bought a kind of corn cake to eat. It is very fragrant and has a strong corn aroma. I tried making it in the afternoon and it was a success. It is very fragrant. I can make more at a time and put it in the refrigerator to eat at any time.

Tags

• snacks
• yunnan cuisine
• yungui snacks
• baking powder
• corn flour
• glutinous rice flour
• waxy corn
• white sugar

Ingredients

Steps

1. 1 Cut off the heads and tails of the leaves on the corn bags, wash them and set aside.

   

2. 2 500g fresh waxy corn.

   

3. 3 Use a food processor to make corn puree without adding water. It is difficult to beat at first. Just hold on and it will be fine. Corn contains a lot of water.

   

4. 4 Put ordinary flour and glutinous rice flour in a ratio of 3/1, baking powder and white sugar into the corn puree, stir evenly, and let stand for 10 minutes. (Corn flour can also be used)

   

5. 5 After mixing evenly, it will be very thick and still moist. It is definitely not a dry dough like steamed buns.

   

6. 6 Use a spoon to place the corn cakes on the leaves and steam them under boiling water for 15 minutes.

   

7. 7 It looks super fragrant right out of the pan.

   

8. 8 The corn cakes are super fragrant and delicious.

   

9. 9 Finished product.