1/4
2/4
3/4
4/4
50%
0
By Cooking With Shan Shan
Chinese Pan Fried Corn Cake | 玉米粑粑
3 steps
Prep:15minCook:18min
This corn cake can be served as a part of your breakfast or simply a snack/dessert. It is a nostalgic dish I remember my mom made a lot in summer when corn is best harvested in our village. There should be totally around 7-8 cakes with the amount of corn used in the recipe.
Updated at: Thu, 17 Aug 2023 12:04:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
55
High
Nutrition per serving
Calories599.4 kcal (30%)
Total Fat29 g (41%)
Carbs80.8 g (31%)
Sugars25.6 g (28%)
Protein6.8 g (14%)
Sodium150.7 mg (8%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Clean and remove corn from the cob with a grater or knife, blend in a ninja blender until it gets pasty and mushy.
Step 2
Transfer to a big bowl, further add in sugar, glutinous rice flour and melted butter, mix everything in completely (the texture should be pasty and mushy).
Step 3
Heat up a small amount of cooking oil in a pan, scoop out a small amount of corn past from the batch with a big spoon, gently add it in the pan (slightly flatten it out into a pancake) to cook on medium heat. Flip once the bottom side is caramelized (roughly 2-3 minutes), continue to cook the other side on medium low heat with the lid on until both sides are fully done and golden brown (it should take 4- 6 minutes or so). Remove from the heat and serve warm immediately.
View on Full Recipe on Shan's Website
↑Support creators by visiting their site 😊
Notes
1 liked
1 disliked
Delicious
There are no notes yet. Be the first to share your experience!
