It's corn maturity now, and I've had enough of cooking, frying and roasting. Today, it suddenly occurred to me that I had bought a kind of corn Baba before, which was particularly fragrant and had a strong corn flavor. I tried it in the afternoon, and it was very successful and very fragrant. I can make more and put them in the refrigerator at any time.

Composition details

Waxy corn, corn flour, glutinous rice flour, sugar, baking powder.

1. Cut off the head and tail of the leaves on the corn bag and wash them for later use.

2. 500 grams of fresh waxy corn.

3. Use a cooking machine to make mashed corn without adding water. At first, it was difficult to persist. The corn contained a lot of water.

4. The ratio of common flour to glutinous rice flour is 3/ 1, all baking powder and sugar are put into corn paste, stirred evenly, and left standing for 10 minute. (Corn flour is also acceptable)

5. It is thick and moist after being stirred evenly, and there is definitely no steamed bread.

6. Put the corn Baba on the leaves with a spoon and steam it with boiling water 15 minutes.

7, just out of the pot, super fragrant.

8, corn Baba is super fragrant and delicious.

2~3 fresh corns, appropriate amount of sugar according to personal taste, about 50G glutinous rice flour, milk: if you like, you can use a small amount without water.

working methods

1. Carefully peel off the skin of fresh corn, wash and drain the water for later use.

2. Peel off the corn kernels, wash them, put them in a blender and paste them. (If it is not easy to handle, you can add a little water, or if you like the taste of milk, add a little milk without water. )

3. Put the batter into a container, add glutinous rice flour and sugar, and stir well.

4. Put the mushy corn paste into the pre-washed corn husks with or without corn husks with a spoon. Then steam in a steamer 15 minutes or so.

skill

If you want to drink some corn porridge, you can also add a cover for soy milk in the blender and treat corn as soybeans for soy milk. Pour the juice into a small boiling pot, add some sugar and cook it (be careful not to paste the pot) and then dry it. Just put glutinous rice flour and sugar directly in the corn like dregs, but the taste is not as good as that without juice, and there is a feeling of corn husk, but so is corn husk.