corn cake
By VicentaLakin
Recipe Recommendations
- canned corn 1 can of
- condensed milk appropriate amount
- starch appropriate amount
- glutinous rice flour appropriate amount
- milk fragrance
- fried
- ten minutes
- ordinary
Steps for corn cake
1
Drain the water from the canned corn, add the raw flour and glutinous rice flour and mix well (raw flour: glutinous rice flour =3:1), so that each grain of corn is stained with the flour and adheres together (not too dry or too wet)
2
Put a little oil in the hot pan, low heat, add the corn kernels, push them aside and flatten them, and fry for 3-5 minutes to make the corn kernels stick together
3
Add the oil to just cover the corn kernels. Turn to high heat. It will easily dissipate on low heat. Deep-fry for about 5 minutes until the surface is golden yellow. Turn off the heat
4
Remove it, use oil-absorbing paper to absorb excess oil, cut it into small pieces, plate, sprinkle with sugar or condensed milk, and serve with a cup of lemon tea. It is fragrant but not greasy (*^__^*)...