Ingredients
| Name | Amount (Metric / US) |
|---|---|
| CAKE/PLAIN FLOUR | 100 g / 3.53 oz |
| BAKING POWDER | 1 tsp |
| CASTER SUGAR | 25 g / 0.88 oz |
| EGG | 1 g / 0.04 oz |
| WATER | 50 ml / 1.69 fl. oz |
| FRESH/FROZEN SWEETCORN KERNELS | 77 g / 0.50 cups |
| VEGETABLE/CORN OIL | 1 Tbsp |
Japanese Steamed Sweetcorn Bun
The recipe Japanese Steamed Sweetcorn Bun is ready in around 45 minutes and is definitely an excellent dairy free and lacto ovo vegetarian option for lovers of Japanese food. This recipe makes 4 servings with 163 calories, 3g of protein, and 4g of fat each. For 20 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. This recipe is liked by 1 foodies and cooks. If you have cake/plain flour, vegetable/corn oil, caster sugar, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is rather bad. Try Steamed Pork Bun, Chinese Steamed Custard Bun, and Japanese Steamed Cod with Daikon for similar recipes.
Instructions
Sift flour and baking powder in a bowl. Set aside. At the same time, preheat a steamer/wok filled with water till boiling point. Using a balloon whisk beat egg and sugar together till foamy and pale in colour before adding in oil and stir till combined. Next divide the sifted flour into two batches, stir in alternately with water to form a smooth batter. Lastly stir in 2/3 of the sweetcorn kernels and reserve the rest as toppings. Spoon the cake batter evenly into 4 prepared foil/ramekins cups that are lined with paper liners. Place the cups in the steamer/wok(with boiling water in it), cover and steam over high heat for about 12 - 15 minutes(depending on the size) or until a skewer inserted into one of the buns comes out clean.
