Sweet Corn Bakwan Recipe is a way to make Bakwan (Indonesian’s traditional food) made from sweet corn and seasoned flour dough. The texture of Sweet Corn Bakwan is generally crispy and soft, making it suitable for a companion to coffee or tea time at home
A simple crispy tender Sweet Corn Bakwan recipe only uses a few ingredients. In addition, the recipe is very easy. You can even process the Sweet Corn Bakwan recipe using flavor-ready flour for a more practical choice or without the addition of eggs.
Sweet Corn Bakwan is The Indonesian Traditional Food
This Sweet Corn Bakwan recipe turns out to have a long history in Indonesia. Based on the Wikipedia page, Sweet Corn Bakwan is a culinary heritage that gets its influence from Portuguese and Spanish cuisine.
In the past, the Portuguese had traded and also sailed in Indonesia so that they had the desire to control several areas in Indonesia. This is what led to the entry of Portuguese influence and culture into Indonesia.
Corn kernels are native to America brought by the Portuguese to Indonesia. Because Indonesia’s soil is fertile and suitable for growing corn, it is able to produce an abundant corn harvest.
This is the history of the birth of Sweet Corn Bakwan culinary in Indonesia with a savory and salty taste. Because at that time the price of sugar was high and sugar was also the most important commodity. Therefore Sweet Corn Bakwan was a favorite culinary for Indonesian people with middle to lower economy at that time.
However, at this time Sweet Corn Bakwan is not only consumed by the lower classes people. People in the upper class also really like this Sweet Corn Bakwan. Sometimes it is served at hotels and restaurants.
Tips for Making Corn Sweet Bakwan
In order to produce delicious Bakwan Corn when you try this Sweet Corn Bakwan recipe. Please follow these tips:
1. Ingredients
As you are measuring the ingredients, use less flour than corn ratio. For example, for 1-2 tablespoons of wheat flour, just use 1 piece of sweet corn. So that the result will be crunchy.
2. Use Eggs and Margarine
If you want to make a soft texture of Sweet Corn Bakwan add melted margarine and one egg. The addition of margarine and eggs can make your Sweet Corn Bakwan soft, beautiful in color, and also has a savory taste.
3. Use Special Seasoning
Puree the onion, sugar, garlic, and salt as a seasoning for the Bakwan Jagung Sweet dish. Because generally, the taste of Bakwan Jagung is salty, savory, and slightly sweet. If you only use salt, then the taste will not be so delicious. It would be better if you add sliced scallions and celery leaves.
4. Add Rice Flour
Adding rice flour to the Sweet Corn Bakwan flour mixture is able to produce a dense and crunchy Sweet Corn Bakwan texture. So, your Sweet Corn Bakwan will look and taste more delicious.
5. Make sure the flour dough is not too thick or runny
Flour dough should have the right texture, which is neither too thick nor too dense nor too runny. Because, if it’s too thick, the Sweet Corn Bakwan will be mushy. Meanwhile, if the dough is too runny it will tend to be too thin when you fry it.
How to Choose Sweet Corn with Good Quality
Before practicing this Sweet Corn Bakwan recipe here are some tips in choosing good quality sweet corn :
- Choose raw sweet corn that the top position is still moist.
- Pay attention to the corn leaves and you should choose sweet corn that has a balanced leaf weight.
- Buy sweet corn that has a sticky texture and is yellow-brown in color.
- Choose corn whose rootstock still looks moist and fresh.
Sweet Corn Bakwan Recipe
Simple Crispy Sweet Corn Bakwan Recipe
Ingredients
- 1 sweetcorn, comb (large size )
- 1 clove garlic
- 5 cloves red onion
- 1/2 segment aromatic ginger
- 1/2 tsp coriander/coriander powder
- 4 lime leaves (large size)
- 1/2 bunch of spring onions
- 2 tbsp sugar
- 1 tsp salt
- 25 ml water
- 4 tbsp all-purpose flour
- 1 egg
Instructions
- Puree the garlic, coriander, and galangal using a pestle.
- Add sugar and salt, grind again.
- Add lime leaves while chopping and coarsely pulverizing.
- Enter the sweet corn shells, grind coarsely. Set aside.
- Thinly slice the red onion and finely chop.
- Transfer the corn grinder and other ingredients to a bowl, add the chopped spring onions. Stir well.
- Add water and eggs. Stir again.
- Add all-purpose flour. Stir until all ingredients are evenly mixed.
- Heat the oil in a frying pan or Teflon, fry the cornbread dough until cooked over medium-low heat.
- Lift and drain. Serve Sweet Corn Bakwan.
