By Thai Steamed Corn Balls are a delightful and sweet snack made from a mixture of corn kernels, grated coconut, rice flour, and tapioca flour. The ingredients are combined to form small dough-like balls, which are then wrapped in banana leaves or parchment paper and steamed until tender and fragrant.
Preparation Of Thai Steamed Corn Balls:
Ingredients:
- 1 cup fresh corn kernels (or canned corn, drained)
- 1/2 cup grated coconut (fresh or desiccated)
- 1/4 cup rice flour
- 1/4 cup tapioca flour
- 1/4 cup sugar (adjust to taste)
- 1/4 teaspoon salt
- 1/2 cup water
- Banana leaves or parchment paper for wrapping
- Steamer
Instructions:
- Prepare the Corn Mix:
- If using fresh corn, boil the corn kernels until they are tender. If using canned corn, drain the corn.
- In a large mixing bowl, combine the corn kernels, grated coconut, rice flour, tapioca flour, sugar, and salt. Mix well.
- Form the Balls:
- Gradually add water to the mixture, stirring continuously, until you get a thick, dough-like consistency.
- Take small portions of the mixture and shape them into balls, about the size of a walnut.
- Wrap the Balls:
- Cut the banana leaves or parchment paper into square pieces (about 6×6 inches).
- Place a corn ball in the center of each square and fold the leaves/paper to wrap the ball. Secure with toothpicks or kitchen twine if necessary.
- Steam the Corn Balls:
- Prepare your steamer by bringing water to a boil.
- Place the wrapped corn balls in the steamer basket, making sure they are not touching each other.
- Steam the corn balls for about 15-20 minutes, or until they are firm and cooked through.
- Serve:
- Allow the corn balls to cool slightly before unwrapping.
- Serve warm as a snack or dessert.
Tips:
- For added flavor, you can include a few pandan leaves in the steamer.
- Adjust the amount of sugar to suit your taste. Thai desserts tend to be on the sweeter side.
- If you can’t find banana leaves, parchment paper works just as well.
Enjoy your homemade Thai Steamed Corn Balls
