Japanese Steamed Sweetcorn Bun – a delicious recipe with cake /Plain Flour, baking powder, caster sugar, egg, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour and baking powder in a bowl. Set aside. At the same time, preheat a steamer/wok filled with water till boiling point.
2
Using a balloon whisk beat egg and sugar together till foamy and pale in colour before adding in oil and stir till combined.
3
Next divide the sifted flour into two batches, stir in alternately with water to form a smooth batter.
4
Lastly stir in 2/3 of the sweetcorn kernels and reserve the rest as toppings.
5
Spoon the cake batter evenly into 4 prepared foil/ramekins cups that are lined with paper liners.
6
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.
169
kcal
Calories
1
g
Fat
38
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 1/2 ounces cake /Plain Flour, 1 teaspoon baking powder, 3 1/3 tablespoons caster sugar, 1/4 teaspoon large egg, and more.
Yes, Japanese Steamed Sweetcorn Bun falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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