Cuscuz Cabo-VerdianoSteamed Corn Breakfast Cake

Name: Cuscuz Cabo-Verdiano (Steamed Corn Breakfast Cake)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Cape Verde
Ingredients: 320 g Corn Flour; 8 g Baking Powder; 5 g Salt; 40 g White Sugar; 260 ml Whole Milk; 700 ml Water; 40 g Unsalted Butter; 60 g Honey

This traditional steamed corn cake is tender, lightly sweet, and especially good while still warm. It is often eaten at breakfast, with butter and honey melting into the soft crumb.

Prep

15m

Cook

35m

Serves

Estimated

Nutrition

Per serving

488kcal

Calories

Protein

13g

Fat

88g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

320g
Corn Flour
8g
Baking Powder
5g
Salt
40g
White Sugar
260ml
Whole Milk

Steaming

700ml
Water

Serving

40g
Unsalted Butter
60g
Honey

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Mix the corn flour, baking powder, salt, and white sugar in a bowl.
02
Stir in the whole milk until the mixture is evenly moistened and thick.
03
Bring the water to a steady simmer in the bottom of a steamer.
04
Spoon the batter into a lightly greased steaming mold, place it over the simmering water, and cover.
05
Steam until the cake is firm and cooked through.
06
Unmold the cake while warm and serve with unsalted butter and honey.

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