Japanese Steamed Sweetcorn Bun

Name: Japanese Steamed Sweetcorn Bun
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
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

“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.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Cake/plain flour100 g
Baking powder1 tsp
Caster sugar25 g
EggLarge, 601 g
Water50 ml
Fresh/frozen sweetcorn kernels½ cup
Vegetable/corn oiloptional1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

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.

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