Hey, hi HIVE friends, are there any of you in this community who don't know corn or don't like it? Or are there certain criteria so that those of you who initially didn't like corn will like it. And actually when I ask this question to all of you I'm just looking for friends. Why is that because actually I don't really like corn which is only boiled or grilled, unlike my husband and other family who consume corn just by boiling it they really like it. I prefer to enjoy corn after it has been processed into other menus, for example corn cakes, pudding, ice cream porridge and others.
And because I have a large supply of raw sweet corn because a neighbor is harvesting, I will process this corn into several menus until my corn supply runs out. However, I will not process it in one day, maybe for the next week, but it depends on my mood. And today I will share a home recipe for you without oil and which is obviously very healthy. I will call this recipe corn glue. And have you ever heard the name of the cake I made? or after I finish sharing this recipe with you, you will find out that the cake you are making is very familiar and you often make it, but the name of this cake is different in your country or region of origin.
And to make this corn lemet, the ingredients used are very easy, but what makes it complicated here is wrapping the dough with the existing corn husks. My patience, which is as thin as onion skin, was really tested when I started wrapping the dough, and I was only able to survive the 6th wrap.. ha..ha.. I really don't have the skills to wrap this sticky dough. My skills are really bad. and I don't want to continue it. After the 6th wrap I decided to just put the dough in the pan and steam it, it's much more practical even though the aesthetic value is very less.
2. 3 tablespoons of sugar
3. 2 tablespoons of flour
4. 2 tablespoons of tapioca flour
5. 2 tablespoons of rice flour
6. Enough corn husk to wrap
7. ¼ glass of water
1. Peel the corn first and clean the hair so that the cake we make is not contaminated and creates a dirty impression on the cake
2. After the corn is peeled, separate the corn kernels from the corn cob, then blend the corn kernels using ¼ of the water so that the blending process runs smoothly and the dough is not too runny later.
3. After the corn is finished to be blended, add the rice flour, wheat flour and tapioca flour together and add the granulated sugar as well
4. After all the ingredients are placed, stir all the ingredients so that they are evenly mixed. Here I don't use too much sugar because the corn is already sweet and I also don't like food that is too sweet.
5. After all the mixture is well blended, wrap the dough using the existing corn skin. And if you don't have corn husks or your patience is as thin as onion skins then just put them in a baking dish and steam them.
6. Steam the mixture for about 15 minutes then remove the dough and the corn is soft and can be enjoyed.
From my recipe, it's very easy to make, right? Oh yes
if you only have one stock, namely wheat flour, this LEMET corn can also be made and it won't fail, then if you like sweet foods then you can add a lot of granulated sugar.
That's all the recipe from me, good luck and greetings from us Tomi and Maya from the city of Binjai, Indonesia
