Glutinous corn bowl cake(nuo yu mi wan gao )

Glutinous corn bowl cake

Introduction:

"Must do food in corn season. It happens several times a year. Use whatever material you have. This time, white waxy corn. Waxy corn is extremely soft and waxy, just like glutinous rice flour. It will collapse after steaming. After all, I still hope that it can have a little pomp. I add a pinch of baking soda to release niacin even if it doesn't work. If you don't add sugar, you eat the flavor. Everything is in the expectation. Waxy corn has no strength. It rises with the help of heat in the pot. After uncovering the lid, it collapses rapidly with the rapid loss of heat. Moreover, the sticky cake can not be separated from the support of the mold when it is warm. If you want to demould, you have to wait for complete cooling. At that time, don't heat it, if you want it to keep its shape. Otherwise, it will be paralyzed on the ground, like a pool of mud

Production steps:

Step 1: waxy corn kernels

Step 2: pour the corn into the cooking machine and add a little water

Step 3: beat repeatedly to make a thick corn slurry

Step 4: add a little baking soda

Step 5: mix well

Step 6: load the muffin mold and decorate it with a corn kernel

Step 7: boil over high heat and steam for about 15 minutes

Step 8: the corn cake is fully spread to full mold

Step 9: Uncovering

Step 10: get out of the pot and eat while it's hot

Materials required:

Glutinous corn: 240g

Baking soda: a little

Note: baking soda can also be used. Like sweet taste, you can add sugar according to your own taste, stir evenly and steam.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Nuo Yu Mi Wan Gao