Steamed hanpen moroko
The gentle sweetness and fluffy texture of the corn are very tasty.
How to make it
1
Place the corn, torn off the hanpen with your hands, and egg whites in a food processor and stir until there are a few corn grains left.
2
Once it's packed, take it out on top of the soaked sardine, shape it and wrap it.
3
Finish the rolls down and steam over medium heat for 10-15 minutes. (It is a good idea to hold chopsticks between the lid to create a way out of steam.)
4
After removing the steamed rice crackers, cut them into bite-sized pieces and complete them. (It's easier to cut by wiping off the knife every time you cut it.)
material
-
- Corn
- 150g
-
- Hangpen
- 2 sheets (260g)
-
- Egg white
- 1 piece
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