Japanese Steamed Sweetcorn Bun

Japanese Steamed Sweetcorn Bun

Japanese Steamed Sweetcorn Bun

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • Asian
  • Japanese
Comments
Ingredients
  • 100 grams Cake/Plain Flour
  • 1 teaspoon of Baking Powder
  • 25 grams Caster Sugar
  • 1 gram Large Egg, 60
  • 50 milliliters Water
  • 1/2 cup Fresh/Frozen Sweetcorn Kernels
  • 1 tablespoon of Vegetable/Corn Oil, optional
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.

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