22/09/2026
Sweet Corn in Banana Leaves
A memory from my childhood.
Growing up in a small cottage, I often walked to school without pocket money. On the way, there were vendors steaming fresh sweet corn wrapped in fragrant banana leaves. The aroma of sweet coconut and warm leaves filled the morning air, and I wished so deeply that I could buy one. In a humble home, having simple food on our table was our greatest happiness.
Today, wrapping these in my own kitchen feels like a quiet, tender gift to that little girl.
Ingredients (makes approx. 14–15 parcels):
2 fresh sweet corn cobs
160g rice flour
60g glutinous rice flour
120g sugar
120ml coconut cream
40ml water
¼ tsp salt
15 squares of banana leaves (fresh or frozen)
Method:
1 Prepare the leaves: Bring a pan of water to a gentle boil. Submerge the banana leaf squares for 1 to 2 minutes until soft and pliable. Gently wipe them dry with a clean cloth and set aside.
2 Make the batter: Husk and clean the fresh corn. Using a sharp knife, thinly shave the sweet kernels into a large mixing bowl. Add the rice flour, glutinous rice flour, sugar, salt, and coconut cream. Stir well, adding the water in small splashes until the batter becomes smooth, thick, and evenly combined.
3 Wrap: Spoon a generous mound of the corn batter onto each banana leaf square. Fold the sides inward to create a snug little pocket (as shown in the video).
4 Steam: Arrange the wrapped pockets neatly in a bamboo steamer. Steam over medium heat for 20 minutes until fragrant and set.
5 Allow them to rest and cool slightly before unwrapping—the cakes will settle into a tender, chewy bite infused with the natural aroma of the leaves.
