How to make delicious corn dumplings? Let’s find out together.

Method 1:

Main ingredients: 500g glutinous rice, 200g rice beans

Accessory ingredients: appropriate amount of red dates, appropriate amount of corn leaves

Simple version Steps for making corn dumplings:

1. Soak rice beans and red dates.

2. Soak glutinous rice overnight.

3. Wash the corn leaves.

4. Use a knife to make a circle around the bottom of the corn leaves, and then gently remove the corn.

5. Make the corn leaves into a funnel shape.

6. Put beans, glutinous rice, red dates, glutinous rice, and beans in that order.

7. Wrap it like a zongzi. The leaves are wide and easy to wrap.

8. Tie it tightly with a rice dumpling rope.

9. Put it in the pot and press some Lexi on it so that it cooks evenly.

10. After cooking, there is no special corn leaf smell.

Tips

Because corn husks are wide, it is not easy to wrap tightly, so be careful when wrapping.

Method 2:

Ingredients for simple version of corn dumplings: appropriate amount of fresh corn, appropriate amount of glutinous rice, appropriate amount of rice dumpling leaves

Steps for making simple version of corn dumplings:

1. Soak the glutinous rice in water for 24 hours to drain and set aside.

2. Reed leaves, dry reed leaves are soaked 24 hours in advance until soft. Whether it is dried reed leaves soaked until soft or fresh reed leaves, boil them in boiling water for 2 minutes, then put them in cold water and let them cool for later use. , reed leaves boiled in boiling water are softer. (Reed leaves are generally used in the north, and bamboo leaves are generally used in the south)

3. Break off the fresh corn from the corn cob. It is very troublesome to break it off one by one. You can use a fruit knife to cut it along. The roots of the corn kernels are cut downward, which means that the cut corn kernels are not as beautiful as the ones that are broken off one by one. Mix the corn kernels and soaked glutinous rice evenly.

4. Fold the end of the reed leaf.

5. Fold it into a triangle.

6. Fill the triangle with evenly stirred corn kernels and glutinous rice.

7. Use the remaining leaves to wrap them firmly in the direction of the triangle.

8. Use cotton thread to tie up the firmly wrapped rice dumplings.

9. Put cold water in a large casserole and cook for 2 hours. After the fire boils, reduce the heat to low.

10. After cooking, place it in a basket to cool. If you can’t finish it, you can freeze it in the refrigerator. When you need to eat it, take it out in advance and defrost it, then steam it for 10 minutes. Although the rice dumplings are ready to eat in 30 minutes, if you want the rice dumplings to be sticky, fragrant and soft, you need to cook them for 2 hours!

Method 3:

Ingredients for the deluxe version of corn tamales: 15-20 pieces of dried corn leaves, 1 cup of corn flour, 1/2 cup of white sugar, 57g of butter, 1 can of sweet corn kernels , 2/3 cup of hot water (or slightly more or less), 1 egg (1 cup=1cup=250ml)

Steps for making deluxe version of corn dumplings:

1. First Soak the corn leaves in warm water for 2 hours until soft; pour the corn flour, eggs, corn kernels, and sugar together; filter out the water for canned sweet corn kernels; you can have more or less corn kernels, so can Bigger or smaller has little effect.

2. Then melt the butter and pour it into the mixed powder.

3. After stirring slightly, slowly pour in hot water, stirring while pouring. Stir the hot water evenly each time before adding the next one. Do not pour it in all at once.

4. Add water until all the ingredients are mixed evenly, a bit like a paste, with a little fluidity but very slowly, that's it.

5. Weigh out about 35g of batter, or if you don’t care about the same size, find a spoon, put a spoonful of batter at a time into the soaked corn leaves, and fold the bottom up.

6. Fold one side and wrap it over.

7. Wrap the other side as well, with the opening pressed under the wrapping.

8. Finally, tear off a corn leaf and tie it; steam it for 20-30 minutes, let it sit for a while until it is no longer hot, and the fillings inside are solidified, and you are ready to enjoy!

Editor’s Tips

1. Of course you can use fresh corn leaves, but they also need to be soaked, but I think they are not as good as dried corn leaves.

2. When heating water, do not pour it in all at once to avoid it being too thin and making a paste.

3. In addition, the water must be heated, otherwise the butter will clump and the butter will not be stirred evenly.

Expand: Can rice dumplings be made from corn husks

Because the corn of the Gramineae family has huge leaves, making rice dumplings is stress-free. But it seems that corn husks are mostly used to wrap food, perhaps because it is more convenient to use.

Similar things can be called Baogu cake or Danling frozen cake because of their different origins. Anyway, it is cake, made in Sichuan. It uses corn husks. Although it doesn’t have glutinous rice, it’s very close. Love their yellow-white appearance.

That’s it for today’s sharing, I hope it can help everyone.