Sweet Corn Cakes Step by Step

1

Peel off the kernels of corn and chop them slightly with a knife.

2

Pack the chopped kernels into a plastic box and stir in the sugar.

3

Mix well and put into the refrigerator for more than 3 hours (until the sugar melts and the corn out of the water)

4

Marinated, add glutinous rice flour and flour (if out of the water is more or less can be appropriate to reduce and add more flour).

5

Mix completely and set aside.

6

Heat a pan, put a little oil, pour in the accompanied corn paste.

7

With a spatula, fry the corn mixture on low heat until the bottom layer is golden brown and completely solidified.

8

Fry until completely solidified, then fry the other side slightly.

9

After frying, you can cut the pieces into small pieces.

Tips

Be sure to fry on low heat, the bottom of the fire is easy to paste, and the inside is not cooked. You have to wait until it's completely solidified and stuck together before you can turn it upside down, or it will fall apart.