How to make fresh corn juice cake

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  1.Prepare the materials.I used sweet corn, but other corns will also work;

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  2. Use a food processor to beat corn into corn juice, then pour in flour (the cup I use to cook rice with rice has about 140 grams of flour per cup), white sugar.The white sugar can be adjusted according to your favorite sweetness.I put 4 tablespoons of it for moderate sweetness.;

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  3. Dissolve the yeast with a small amount of warm water, then pour it in and mix evenly with a shovel;

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  4. Just mix it into a stagnant paste.If it feels too thin, you can add more Flour (because some food processors need to add water to make corn juice, so if the corn juice is thin, add some flour) If you are not sure about the sweetness, you can taste the sweetness;

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  5.Take a pot and apply oil around it to facilitate demoulding;

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  6.Pour the paste into the basin, wet your hands with water and pat the paste flat;

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  7. Then wrap it with plastic wrap or put it directly into the steamer and cover it for fermentation.Ferment until 2 Double the size and put raisins or red dates on top;

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  8.Cold water Steam over high heat for 25 to 30 minutes (steam for 30 minutes if it's too mushy).After steaming, turn off the heat and don't rush to open the lid.Let it simmer for another 3-4 minutes before taking it out to cool and demoulding;



9. Take it out of the pot and let it cool slightly, then break it open with your hands for easy release;

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  10.Cut it into a piece and eat it, it smells like corn, and the whole grain is not afraid of growing meat;

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  11.Posing for a photo!