Sweet Corn Leaf Cake Recipe

In the rainy season, cook a few ears of corn on slightly cool days.Corn Warm and comforting to eat, we always throw away many corn leaves when buying corn, but actually, corn leaves are quite good food ingredients. Today, I made a using corn leaves in a similar way to bamboo leaves, creating an additional aroma with the cornmeal pancake.The simple and easy-to-operate method makes it a nice choice for some whole grains. Material introduction:Main ingredient: appropriate amount of cornmeal Rice flour( )corn leaves( ) 1. Prepare fresh corn leaves, wash them clean and set aside.

2. Take an appropriate amount of cornmeal and rice flour based on the number of people eating; the ratio is roughly 1:0.3 for cornmeal to rice flour, adjust more if you prefer it stickier.

3. Gradually add water while stirring with a chopstick until it forms a snow-like consistency, then knead into a slightly sticky paste.4. This state is fine. 5. Take a small piece of cornmeal and press it into a small pancake shape and place it inside the corn leaf.6. Fold it in half from top to bottom; cut off the hard part at the base of the corn leaf for easier folding.

7. Place the folded side down in

the steamer pot, heat over a large flame then reduce to a small fire and steam for about ten minutes until the leaves turn yellow.

8. It's done when it turns yellow; eat while it's hot as it can get hard if cooled.

Add a little water at a time, stir with chopsticks to form snowflake-like shapes.

This state is fine.

Take a small piece of cornmeal and press it into a small pancake, then place it in a corn leaf.

Fold the edges up towards the bottom to seal.

The folded side should be facing down when placed.Steam in a large pot,heat with fire, once boiling, switch to low heat and steam for about ten minutes until the leaves change color.

They are cooked when they turn yellow; eat them while they are still hot as they may become hard if left to cool.