Japanese Steamed Sweetcorn Bun

• 3 1/2 ounces cake /Plain Flour
• 1 teaspoon baking powder
• 3 1/3 tablespoons caster sugar
• 1/4 teaspoon large egg
• 3 3/8 tablespoons water
• 1/2 cup sweetcorn Fresh/Frozen, Kernels
• 1 tablespoon vegetable /Corn Oil, optional

1. Sift flour and baking powder in a bowl. Set aside. At the same time, preheat a steamer/wok filled with water till boiling point.
2. Using a balloon whisk beat egg and sugar together till foamy and pale in colour before adding in oil and stir till combined.
3. Next divide the sifted flour into two batches, stir in alternately with water to form a smooth batter.
4. Lastly stir in 2/3 of the sweetcorn kernels and reserve the rest as toppings.
5. Spoon the cake batter evenly into 4 prepared foil/ramekins cups that are lined with paper liners.
6. Place the cups in the steamer/wok(with boiling water in it), cover and steam over high heat for about 12 - 15 minutes(depending on the size) or until a skewer inserted into one of the buns comes out clean.

cake plain flour, baking powder, caster sugar, egg, water

Taken from www.yummly.com/recipe/Japanese-Steamed-Sweetcorn-Bun-1661024 (may not work)