Thai Sweetcorn Cakes Recipe
Ingredients
For this Thai sweetcorn cake recipe, you’ll need the following ingredients: 2 cups of flour, 1/2 cup of sugar, 2 teaspoons of baking powder, a pinch of salt, 2 tablespoons of melted butter, 1/2 cup of cornstarch, 2 eggs, 1/4 cup of milk, and 1/4 cup of vegetable oil. You’ll also need 1 cup of fresh or canned corn kernels, 1/2 cup of shredded coconut, and 1/4 cup of chopped cilantro.
Instructions
To make the Thai sweetcorn cakes, start by preheating your oven to 350°F (180°C). Grease a 9-inch cake pan or line it with parchment paper and set it aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the melted butter, cornstarch, eggs, milk, and vegetable oil and mix until well blended. Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the corn kernels, shredded coconut, and chopped cilantro. Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely.
Serving Suggestions
These Thai sweetcorn cakes are delicious served warm or at room temperature. Serve them for breakfast or brunch, or with an afternoon cup of tea. You can also dress them up with a dollop of whipped cream or a drizzle of honey. If you’re feeling adventurous, top them with a sprinkle of chopped basil or a spoonful of lime curd.
Storage
These cakes will stay fresh in an airtight container at room temperature for up to 2 days. You can also wrap them tightly in plastic wrap and freeze them for up to 1 month. To defrost, simply place the cakes in the refrigerator overnight.
Nutrition
One serving of this Thai sweetcorn cake (1/8 of the cake) provides approximately 230 calories, 8g of protein, 10g of fat, and 28g of carbohydrates. It’s also a good source of dietary fiber, iron, and calcium. This cake is gluten-free, making it a great option for those with gluten sensitivities.
Variations
This recipe is versatile and can be adapted to suit your tastes. For a more savory cake, you can add a pinch of chili powder or freshly ground black pepper to the batter. Or, if you’re looking for a sweet treat, try adding a handful of chocolate chips or a sprinkle of cinnamon sugar. You can also replace the corn kernels with cooked, mashed sweet potato or cooked, chopped spinach.
Conclusion
These Thai sweetcorn cakes are a delicious and easy-to-make treat. With their light and fluffy texture and subtle sweetness, they’re sure to become a favorite in your home. Serve them warm with a dollop of whipped cream or a drizzle of honey for a special treat.
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