Corn pancake

Prepare some corn kernels.

Put an appropriate amount of glutinous rice flour and wheat flour in a large bowl, about one-third glutinous rice flour and two-thirds wheat flour. The type I ate at school back then should have used sticky rice flour, but since we didn’t have any at home, I just used wheat flour.

Add water to make a smooth paste with good flow; when you scoop it up and let it drop, you should see a slight shape hold momentarily and then disappear, rather than sinking in.

Add the corn kernels and sugar.

Mix well.

Heat oil in a pan, then scoop a spoonful of corn paste into it, shaking the pan to spread the paste evenly. When scooping the corn paste, be sure to stir the spoon afterward to prevent it from settling at the bottom and separating.

After one side is fried, flip it over. Continue frying on low heat.

Ripe until it becomes transparent, or fry it a bit until fragrant before removing from the pan. The edges smell really good when they're crispy.