Dive into the delightful world of steamed corn cakes, a culinary gem that's both simple to make and incredibly satisfying. These aren't your average cornbread; the steaming process creates a uniquely tender crumb and a subtle sweetness that perfectly complements the corn's natural flavor. Imagine a fluffy, moist cake bursting with the taste of summer, ideal for breakfast, brunch, or a comforting side dish. This recipe utilizes readily available ingredients, making it perfect for even novice cooks. Forget dry, crumbly cornbread; prepare yourself for a revelation in corn cake perfection.
This recipe delivers a supremely moist and flavorful corn cake that’s a far cry from the dry, dense versions you might be used to. We’ll guide you through each step, ensuring you achieve perfectly textured corn cakes every time. Ready to transform your cornbread experience? Let's get started on the simple, step-by-step instructions!
Tools Needed
- Pot
- Steamer
- Bowl
- Knife
Ingredients
- Corn: 250g
- Sticky Rice: 300g
- Carrots: 80g
- Dried Shiitake Mushrooms: 30g
- Peas: 30g
- Seasoning: 1/2 tablespoon
- Sugar: 1 tablespoon
- Soy Sauce: 1 tablespoon
- Sesame Oil: 1 tablespoon
- Oyster Sauce: 1/2 tablespoon
- Corn Husks
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Peel the corn, cut off the cob, and remove the kernels. Keep the corn silk and husks.
- Soak the sticky rice in water for about 2 hours, then wash and drain.
- Dice the carrots and shiitake mushrooms into small cubes.
Step 2. Mix and Season
- Boil a pot of water. Add peas, corn, carrots, and shiitake mushrooms and boil for about 3 minutes. This helps the vegetables cook quicker when steaming and keeps them vibrant.
- Drain the boiled vegetables and mix them with the sticky rice in a bowl.
- Add seasoning, sugar, soy sauce, sesame oil, and oyster sauce. Mix all ingredients thoroughly.
Step 3. Wrap and Steam
- Wash and dry the corn husks. Scoop the sticky rice mixture into the corn husks and wrap tightly, tying the ends.
- Steam the wrapped corn cakes in a steamer for 30 minutes.
Step 4. Serve and Enjoy
- Once cooked, carefully unwrap and serve. Enjoy!
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Boiling the shiitake mushrooms first reduces their pungent smell.
- When steaming, place the corn husk packages with the joint facing upwards. Add the corn silk for extra flavor.
Nutrition
- N/A
FAQs
1. Can I use frozen corn for this recipe?
Yes! Just make sure to thaw it completely and drain off any excess liquid before adding it to the batter.
2. What if my corn cakes are too dry?
This usually means they were over-steamed. Try reducing the steaming time by a few minutes next time.
3. Can I make these ahead of time?
Yes, you can steam the corn cakes and store them in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
There you have it – a simple yet incredibly rewarding steamed corn cake recipe that's sure to become a family favorite. Enjoy the delightful texture and fresh corn flavor of these moist and delicious cakes. From breakfast to a side dish, these versatile corn cakes will elevate any meal.