Steamed hanpen moroko
The gentle sweetness of the corn and the fluffy texture are very delicious
How to make it
1
Place the corn, torn fish cakes, and egg whites into a food processor and blend until a few corn kernels remain
2
Once it has formed into a ball, take it out onto a rolling mat lined with cheesecloth, shape it and roll it up
3
Place the end of the wrapping face down and steam over medium heat for 10 to 15 minutes. (At this time, it's a good idea to place chopsticks under the lid to allow steam to escape.)
4
Once the steamed hanpen has cooled, cut it into bite-sized pieces and it's done. (It's easier to cut if you wipe the knife with a dish towel after each cut.)
material
-
- Corn
- 150g
-
- Hangpen
- 2 pieces (260g)
-
- Egg white
- 1 piece
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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