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Wotou, also known as Wowotou, Steamed Corn Bun or Chinese cornbread, is a traditional Chinese food that is steamed and made out of yellow or black cornmeal or corn flour and is shaped like a cone. It is originated in Northern China due to cornmeal is more accessible than wheat flour in the past.
I have prepared a easy wotou recipe that you can make your version of wotou at home. Keep reading!
Types of Wotou
As a Northern Chinese, I got to have various types of wotou that my grandparents made me. There are literally more than 10 ways to have wotous.
The original wotou is made from yellow cornmeal. It’s firmer and tighter than a regular bread and lightly sweet even without added sugar. You can have it as it is or pair it with other savory dishes.
And then there are vegetable wotous in many colors. Vegetable wotou is essentially original wotou with minced vegetables for extra flavors and colors. My favorite is spinach wotou in vivid green color.
Finally, there is whole grain wotou made from whole grain ingredients which contains more dietary fibre. It’s a healthier option for wotou.
How to Make Wotou at Home
To make wotou at home, you will need corn flour, wheat flour, yeast powder, and a steamer. If you don’t have a steamer, you can get a bomboo steamer cheap from any Chinese markets nearby. Note that steamer is often used in making Chinese foods like buns and various dim sum, it’s definately worth to get one to make more Chinese dishes in the future.
- 300 g Corn flour
- 200 g Boiled water
- 200 g Wheat flour
- 1 Egg
- 15 g Sugar
- 5 g Yeast powder
- 60 g Water at room temperature
- In a large bowl, add 300g corn flour and then pour 200g boiled water gradually while stirring with a pair of chopsticks or fork. Be careful not to pour boiled water to your hands.
- After it gets cool, add everything else to the large bowl, including 200g wheat flour, 1 whole egg, 15g sugar, 5g yeast powder, and 60g water at room temperature.
- Mix everything well in the large bowl.
- Knead into dough.
- Split the dough into 8 balls, then poke a hole at the bottom of each ball. Then make the top look like a mushroom or umbrella.Cover them with plastic film to set for 20 minutes.Then, steam for 15 minutes. Start counting time when water is bring to a boil.
About the Author
Hello, I’m Lilith Wong. Welcome to my blog where I share authentic Chinese food and drink recipes.
Don’t know what to make today? See a random recipe!
Lilith Wong is a blog writer, food lover, and the founder of Exotic Food China.
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