Ingredients for Glutinous Corn Muffins: 110g glutinous corn, 50g water, 110g all-purpose flour, 35g sugar, 1 egg, 5g baking powder.
Method: Step 1: Ingredients include 110g glutinous corn, 50g water, 110g all-purpose flour, 35g sugar, 1 egg, and 5g baking powder. Step 2: Pour corn kernels, eggs, and sugar into a food processor. Step 3: Blend repeatedly to achieve a smooth and thick puree. Step 4: Transfer the corn and egg puree into a bowl, add water, and mix well. Step 5: Add oil and stir thoroughly. Step 6: Combine baking powder with flour and sift into the corn batter.
Step 7: Mix into a uniform batter. Step 8: Take an appropriate amount of batter and place it into a preheated electric griddle, spreading it into a round pancake shape. Step 9: Cover and heat both sides for 2-3 minutes. Step 10: When the bottom is golden brown, flip and continue heating with the lid on for 2 more minutes. Step 11: Once both sides are golden brown, remove from the griddle and serve while hot.
Cooking Tips for Glutinous Corn Muffins: The ratio of glutinous corn to flour can be adjusted according to desired texture; the more flour, the softer the texture. The amount of sugar can be increased or decreased based on personal taste. An electric griddle can be replaced with a regular frying pan; avoid high heat during frying to prevent burning the outside while the inside remains raw. There are tricks to making delicious dishes, and each of my recipes has its own little secret. Search for ‘desserts’ to directly view my collection of recipes!
