Fresh Corn Cakes: Ncuav Pob Kws
These corn rice cakes are called Ncuav Pob Kws in Hmong. These are gluten free, can be vegan friendly without the butter, full of corn flavor, chewy but soft, and has just the right amount of sweetness. The perfect snack to make during corn season.
Ingredients
Grandma's Version
- 15 whole fresh corn (grated)
- 40 oz glutinous rice flour (2 lbs 8oz)
- 16 oz rice flour (1lb)
- Banana leaves
- Sugar is optional
Cindy's Version
- 3 lbs fresh corn off the cob (from about 6-7 whole corn)
- 24 oz glutinous rice flour (688g)
- 1/2 cup rice flour (65g)
- 1/2 cup coconut flour (65g)
- 1/2 tsp salt (4g)
- 2/3 cup sugar (148g)
- 1/2 cup coconut cream (113g)
- Banana leaves & foil
- Butter
Instructions
Grandma's Version
- 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 have 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.
- 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
- 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 small blender. If you have a food processor it will work too. Blend the corn to your desired texture and pour it into a big bowl for mixing.
- Mix in the glutinous rice flour, regular rice flour, coconut flour, sugar, salt, and coconut cream. Mix well.
- Wash and cut the banana leaves to be ready to fill. Fill with about 1/2 to 2/3 cups worth of the corn batter on top of the banana leaves and wrap/seal well with foil (if you will be steaming them use foil).
For steaming then griddle
- Place the wrapped corn cakes in steamer and steam for 30 minutes. Let it cool, remove the foil, and then pan fry with or without the banana leaves to get both sides crispy and brown.
Cooking in banana leaves on the griddle
- On a pancake griddle set to 250', place the banana 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.
Cooking straight on the griddle
- 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 to room temp and enjoy! :)
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.
Notes
Frozen corn and or canned corn can be used. HOWEVER, the flavor may be a little off. You may also need to add more or less liquid/flour since the moisture content is slightly off when using frozen/canned. Sugar level may also need to be adjusted. Using fresh corn is highly suggestedÂ
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