How to make Yikusi Sweet Paste Cake

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  1. Wash vegetables.Wash the prepared fennel.You can also use other vegetables instead, depending on personal preference, but I personally think that fennel goes best with cornmeal in terms of texture and smell.

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  2. Prepare cornmeal.It would be best if you have unpeeled cornmeal.If not, please use a mixture of superfine cornmeal and coarse cornmeal, which will taste better.

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  3.Cut vegetables and stir.Remove the roots of the fennel and cut it into sections according to the length of the garlic sprouts you usually fry.Mix cornmeal with ground fennel, add salt, and stir while adding warm water until the batter has the right consistency.

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  4.Batter humidity reference.As shown in the picture, it can be formed into a ball with your hands, so don’t add water.Mix well and set aside.

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  5. Prepare the cold pot with cold oil.Put a little oil in a non-stick pan, cool the oil in the pan, turn on the lowest heat and prepare.

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  6.Post the cake.Spread the batter evenly on the bottom of the pot, press it firmly with your hands, cover it, and let it simmer.

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  7.The batter slowly turns yellow.As the heating time increases, the pancakes will become more brown.

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  8. Lift the lid and deflate.The length of time depends on the level of heat in your home.When the pancakes are about to be cooked, be sure to open the lid to let out the excess water vapor.Open it and see if the bottom of the pancake is browned?

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  9. Cook until browned and crispy, and the fragrance of corn is permeated.Place on the plate and call it a day.