Corn Flour Steamed Cake
This autumn, I can't get enough of tender fresh corn—every way of enjoying it is a favorite. Today I'm sharing a steamed cornmeal cake made with fresh corn juice blended with regular flour and cornmeal. Thick and satisfying to look at, it has a rich fresh-corn flavor—soft, fragrant, and sweet, with that unmistakable taste of autumn. One steamer is never enough.
Ingredients
flour
200g
corn flour
100g
tender corn juice
380g
egg
1
sugar
to taste
yeast
4g
red dates
to taste
Instructions
1
Step 1
Prepare the ingredients. The corn juice is made by blending cooked corn in a soy milk machine. If you don't have any, you can substitute with water, but reduce the amount accordingly.
2
Step 2
Sift the flour into the corn juice and add the yeast.
3
Step 3
Sift in the corn flour and stir until well combined.
4
Step 4
Add sugar to taste and stir well. You can add more sugar according to your preferred sweetness; this also helps promote fermentation.
5
Step 5
Cover with plastic wrap and let it ferment in a warm place for about 1 hour.
6
Step 6
Stir the fermented batter evenly and let it rest for 15 minutes.
7
Step 7
Beat in one egg and stir until well combined.
8
Step 8
Soak the red dates in water for about 10 minutes and wash them thoroughly.
9
Step 9
Line the steamer with a cloth, or use a mold if you prefer a decorative shape—it's up to you. Pour in the fermented batter.
10
Step 10
Place a layer of red dates on top, or sprinkle a layer at the bottom if you prefer. Add a generous amount of water to the steamer, bring to a boil over high heat, then steam over medium heat for about 40 minutes, depending on the thickness of the cake.
11
Step 11
The steamed cake is ready.
12
Step 12
Remove from the steamer, let it cool slightly, then run a toothpick around the edge of the steamer. Invert onto a plate and remove the cloth.
13
Step 13
Cut into pieces and it's ready to serve.
