Corn cakes, also known as corn cakes, are made from waxy corn and are quite popular in southwest China.

It is a traditional snack in Yunnan.

Corn cakes are usually made from waxy corn ground into a thick paste, then rolled into palm-sized chunks, wrapped in corn husks and steamed before eating.

After the glutinous rice cake is steamed, because nothing is added, it has a faint corn aroma and tastes sweet and delicious.

1000 grams of waxy corn, an appropriate amount of corn husks Steps/Methods: Break off the corn kernels from the waxy corn with your hands and set aside.

Put the crushed corn into a food processor and beat the corn kernels into a slurry without adding water.

The thinner the beat, the better!

Recipe for glutinous rice cake: Clean the corn husks and drain the water.

Rub the cornstarch into small pieces, place it on the corn husks, and cut off the excess corn husks with scissors.

The traditional method is to wrap corn slurry directly with corn husks.

Personally, I think it looks good and is very convenient to eat.

Make waxy corn meal into equal-sized pieces and place them neatly on the steamer.

How to make glutinous rice cake: Put it in a steamer, steam it for 15 minutes, then simmer it on low heat for 5 minutes.