4 Serves
33 Mins
Sift the all purpose flour and baking powder into a mixing bowl and set aside.
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Vitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
184 µg / 400 µgCalcium
192 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
378 mg / 1,250 mgPotassium
197 mg / 4,700 mgSodium
200 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
3 g / 28 gSugar
27 g / 50 gSaturated Fat
1 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
100 gAlcohol
0 g
In a separate bowl, beat the egg and sugar together using a whisk until the mixture is foamy and pale, then stir in the cooking oil.
Gradually incorporate the sifted flour mixture and water into the egg mixture in two batches, stirring until the batter is smooth.
Fold in two-thirds of the corn kernels into the batter.
Divide the batter evenly into four ramekins lined with paper liners and top with the remaining corn kernels.
Place the ramekins into a preheated steamer or wok with boiling water and steam over high heat for 12 to 15 minutes, or until a skewer inserted into the center comes out clean.
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Nigerian
Japanese