Instructions

GRANDMA'S VERSION

1. Using a grater, grate the corn over a big bowl. Then add in the glutinous rice flour and regular rice flour. Mix well until you get a pliable dough. You can add sugar if you desire. Get your banana leaves ready and cut them into big enough squares for filling. For each square place a good scoop of the corn dough on one side. Flatten it well and fold with the other banana leaf end. Place each cake on a pancake griddle set to 250' and cover with foil. Let it steam and cook for about 15 minutes each side. Cook until the cake is fully cooked and both sides has good browning. Once cooked, let it cool. Then take the banana leaves off and wrap each cake in plastic wrap. Put it in a ziplock bag and store it in the fridge for 1 week or in the freezer for up to 3 months. Reheat when you want to eat it again.
2. You can also steam the cakes and then pan fry them to get the golden color. Steam for 30 minutes, let it cool and then pan fry them if you desire.

CINDY'S VERSION

1. With a knife over a bowl, cut the corn kernels. Add the kernels into a blender and blend them well. It may take 3 cycles to get them blended. If you have a food processor it will work best. Blend the corn to your desire texture and pour it into a big bowl for mixing.
2. Mix in the glutinous rice flour, regular rice flour, coconut flour, sugar, salt, and coconut cream. Mix well.
3. Wash and cut the banana leaves to be ready to fill. Fill with about 1/3 cups of the corn batter and wrap well.
4. FOR STEAMING: Place the wrapped corn cakes in steamer and steam for 30 minutes. Let it cool and then pan fry to get both sides crispy and brown.
5. COOKING IN THE BANANA LEAVES: On a pancake griddle set to 250', place the wrapped corn cakes on. Cover with foil and let it cook for about 10-15 minutes on each side. Once it is fully cooked in the center, let it cool and peel off the banana leaves. Wrap in plastic wrap to retain the moisture and store.
6. PANCAKE VERSION: On a pancake griddle set to 250', spread some unsalted butter on. Scoop about 1/3 cups of the corn batter and flatten it like a pancake. Let it brown up for about 2-3 minutes. Flip it and then add in about 2-3 Tbsp of water and cover with foil to allow it to steam and cook the cakes all the way though for about 3-5 minutes. Keep flipping them to brown evenly on both sides and to cook it all the way through. Once cooked, let it cool and enjoy! 🙂
7. For storing, wrap each cake individually in plastic wrap and place in a ziplock bag. Put it in the fridge for 1 week or in the freezer for about 3 months. Reheat in the microwave or in a pan when you want to eat it again.