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Steamed Sweet Corn Cake [Vegan, Gluten-Free, Raw, Refined Sugar-Free]
Kuihs or Kuehs are an extensive selection of fine, multi-colored and flavorsome cakes or sweets that are distinctively Nyonya cuisine. They are normally steamed and occasionally fried or baked. They can be eaten during breakfast, as an afternoon snack or as a dessert. This is a modern variation of Nyonya... Read More
Ingredients You Need for Steamed Sweet Corn Cake [Vegan, Gluten-Free, Raw, Refined Sugar-Free]
How to Prepare Steamed Sweet Corn Cake [Vegan, Gluten-Free, Raw, Refined Sugar-Free]
For the sweet corn mixture:
- Add all the sweet corn kernels and coconut milk into a Nutribullet or food processor and blend until smooth.
For the pandan mixture:
- Place all the pandan leaves and water in a small pot.
- Cover with lid and bring to a boil. Then simmer on low for 15 minutes. Set aside 3/4 cup.
For the cake:
- Roughly blend the sweet corn kernels in a food processor.
- Mix all the dry ingredients in a large bowl, whisk and mix well.
- Add the wet ingredients, 3/4 cup pandan mixture and sweet corn mixture to the dry ingredients. Whisk all the ingredients together until well combined.
- Pour the mixture into an 8 inch shallow cake pan.
- Heat up a large wok half filled with water and place a steaming rack in the wok.
- Put the cake pan onto the steaming rack, cover with lid and steam for 25 minutes on high heat. Ensure that there is enough water in the wok.
- Cool completely before cutting. For best results, refrigerate for few hours or overnight before slicing.
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In addition to mntryjoseph\’s extremely useful research – use coconut syrup or nectar for the liquid sweetener. It\’s a lot safer than agave, and gives a richer taste without being overly sweet.
This recipe is not "raw", because the recipe calls for agave syrup. Agave syrup is not a "raw" food!
Here is why…
For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Agave Syrup is boiled between 140°F – 160+°F when it is being processed!
The fibrous blue agave pina is taken to the mill where it is pressed and its inulin-rich juice is collected and cleaned.
Inulin, a dietary fiber made up of complex carbohydrates, is not sweet by nature. Cooking (or hydrolyzing) the inulin transforms it into sweet nectar. When making the Light Blue Agave nectar, the juice is heated to 161°F* (72°C). However, when making the Raw Blue Agave nectar, the process is lower and much slower: the juice is warmed to a tepid 118°F (37°C), and the low heat is maintained for nearly twice as long. In this simple process, the inulin becomes fructose, a slowly metabolizing simple sugar found in many fruits and vegetables. Filtering determines the blue agave nectars flavor and color. The Light Blue Agave is simply more filtered than its Raw-Amber counterpart.
* It\’s purely coincidental that Light Blue Agave is hydrolyzed at 161°F, the same temperature that milk is pasteurized. The intent in exposing the agave\’s liquid inulin to that temperature is to convert it to fructose, not to pasteurize it.
💥 Agave Nectar:
A Sweetener That is Even Worse Than Sugar
https://authoritynutrition.com/agave-nectar-is-even-worse-than-sugar/
💥 Raw Agave Syrup Nectar:
Not as healthy as you may think. Nutrition Facts Low Glycemic Warning
https://www.living-foods.com/articles/agave.html