2 ways to make delicious and chewy steamed corn cake with coconut milk that are simple and easy to make

Prepare the corn

Cut off both ends of the corn cob and gently peel off the husk, being careful to peel it gently so as not to tear the corn husk as this will be used to wrap the cake.

Next, rinse the corn under water and use a knife to cut the corn kernels lengthwise from the cob and place them in a bowl.

For the husk, to make it softer and easier to wrap the cake, after washing thoroughly, you boil a pot of water and then add the husks to blanch for about 2 minutes, then take the husks out and soak them in cold water until completely cool, then drain.

Mixing batter for steamed corn cake

Add 50g of tapioca flour, 150g of glutinous rice flour, 50g of rice flour, 80g of brown sugar, 100ml of coconut milk, and 1/3 teaspoon of salt into a bowl containing corn kernels, and mix well until the ingredients are blended and thick.

Cover the bowl tightly with plastic wrap and place it in the refrigerator for about 1 hour.

Wrapping and steaming the corn cake

Spread a thin layer of cooking oil on the corn leaves, then take a sufficient amount of the cake batter mixture and place it on top.

Next, fold both sides of the leaves and then fold both ends downwards to wrap one cake. Repeat this process until all the ingredients are used up.

Pour about 500ml of filtered water into a steamer pot, place the cakes on top of the pot, put the pot on the stove, turn on medium heat, and steam for about 20 – 25 minutes from the time the water boils; check to see that the cakes are evenly cooked to finish.

Final Product

Steamed corn cake with a fragrant aroma, the smell of corn and glutinous rice flour blend together very attractively, the cake has the chewy texture of tapioca and glutinous rice flour, and the sweet corn flavor is exceptionally delicious.

The cake is best enjoyed when hot and dipped in coconut milk, you can use the cake for breakfast or as a snack.

Prepare the corn

You cut off the large end of the corn and then peel off the husk, being careful to peel gently so that the corn husk does not tear.

Then wash the husk thoroughly and blanch it in boiling water for about 2 – 3 minutes, then remove and let it drain.

For the corn, use a knife to shave the kernels off from top to bottom vertically so that the kernels are smaller and have more stickiness.

Mix the corn with the flour

After cutting the corn, add it to a bowl, then add 1 tablespoon of sugar, 1 tablespoon of tapioca flour, 2 tablespoons of glutinous rice flour, 3 tablespoons of fresh milk (can be substituted with water if desired), 1/2 cup of grated coconut, and mix well.

Wrapping and steaming the cake

After boiling and draining the corn leaves, place 1 spoon of mixed corn filling in the center, fold the two ends diagonally and wrap around the back, then place it into the steamer for about 20 minutes to complete.

Making coconut milk

Heat a pan on the stove, add 1 cup of coconut milk, 2 tablespoons of sugar, 1 tablespoon of tapioca flour, and about 1 pinch of salt, then stir well over low heat until the coconut milk thickens to finish.