Prepare ingredients: 150g cornmeal, 300g flour, water, 3g yeast

Making steps:

1. Put 150g cornmeal and 300g flour into a container and mix well. The proportion of cornmeal and flour can be adjusted according to your own preferences, more cornmeal taste to be a little rough; more white flour taste more delicate.

2. Stir 3 grams of yeast into half a bowl of lukewarm water until it melts, add the stirred yeast water to the flour, and then add water in small amounts, and form a relatively thin dough, which is very sticky at this point.

3. Wet your hands and smooth the surface.

4: Cover the surface with a damp cloth or lid, and put it in a warm, moist place to ferment until it doubles in size. This is the fermented dough with honeycomb internal organization.

5. Wet your hands in water and hold a handful of fermented cornmeal directly on a corn leaf, re-wetting your hands for each operation. Be sure to wet your hands haha, cornmeal is very sticky hands, hands are wet will not stick. If you don't have a bottom corn leaf you can also use saran wrap instead, or brush a layer of oil on the steaming grid to prevent sticking.

6, all into the steamer after high heat boil to medium heat steaming 25 minutes. Steaming time and the size of the cake also has to do with the head of the steam time to increase accordingly, the head of small steam time to shorten. No sugar, but a light sweet flavor, as a staple food is really good. White rice and white flour eat more than you may want to try this healthy coarse grain it.