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Loading...A beloved Togolese street snack, this soft and fluffy steamed corn cake combines finely ground yellow corn with wheat flour, yeast, and a hint of vanilla. The result is a tender, lightly sweet cake with a delicate crumb, traditionally wrapped in banana leaves and enjoyed for breakfast or afternoon tea.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings (1 small cake each)
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 5 gFat
- 1 gSaturated Fat
- 68 gCarbs
- 4 gFiber
- 18 gSugar
- 7 gProtein
- 290 mgSodium
- 160 mgPotassium
- 35 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the batter
- 1 1/2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 1/2 tsp fine salt
- 1 1/4 cups warm water (about 110°F / 43°C)
- 1 tsp pure vanilla extract
- 2 tbsp melted butter or vegetable oil
For steaming
- Banana leaves or parchment paper, for lining molds
- Water, for the steamer pot
Directions
- In a small bowl, stir the yeast and 1 teaspoon of the sugar into the warm water; let stand 5–10 minutes until foamy and aromatic.
- In a large mixing bowl, whisk together the cornmeal, flour, remaining sugar, and salt until evenly combined.
- Pour the foamy yeast mixture, vanilla, and melted butter into the dry ingredients; whisk vigorously for 2 minutes until completely smooth, with a consistency similar to thick pancake batter. Cover the bowl and let rise in a warm spot for 45–60 minutes, until bubbly and nearly doubled in volume.
- Meanwhile, lightly grease four 1-cup ramekins or small round cake molds and line the bottoms with round discs of banana leaf or parchment paper.
- Bring 2 inches of water to a gentle boil in a large pot fitted with a steamer rack or metal trivet.
- Stir the risen batter once, then divide evenly among the prepared molds, filling each about three-quarters full.
- Carefully place the molds on the rack, cover the pot tightly, and steam over medium-low heat for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Check the water level occasionally and add hot water if needed.
- Remove the pot from the heat, lift out the molds, and let the cakes cool for 5 minutes before unmolding. Serve warm with tea, coffee, or a light smear of butter.
Cook’s Notes
- For the most authentic flavor and color, use freshly ground yellow cornmeal rather than degermed or degermed-and-degermed varieties.
- The batter should resemble thick pancake batter; if it feels too stiff, add warm water 1 tablespoon at a time until it loosens.
- If you don't own a bamboo steamer, use any large pot with a metal trivet or inverted heat-safe bowl to keep the molds above the water, covered with a tight-fitting lid.
- Wrapping the mold lids in banana leaves or a clean kitchen towel helps absorb condensation so no water drips onto the cakes during steaming.
