Mixing corn flour, flour, baking powder and sugar; Dissolve yeast in 30℃ warm water, pour into the mixed powder and stir evenly; The dough should be slightly thinner and become a slightly liquid batter.

Brush a layer of oil in the mold, then pour the stirred batter into it, sprinkle with appropriate amount of dried cherry tomatoes, cover with plastic wrap and put it in a warm place to ferment to twice its size.

Remove the plastic wrap, put it in a steamer, steam for 30 minutes on high fire, take out the mold after cooling slightly, and cut into pieces.