1. First peel off the corn kernels of cooked waxy corn.
2. Add glutinous rice flour, sugar, and a little bit of milk to form a drier mass as shown in the picture.
3. Pour an appropriate amount of oil into a flat-bottomed non-stick pan and heat it up over low heat.
4. Add corn kernels and glutinous rice balls.
5. Press it flat with your hands.
6. Gage is heated on a small fire.
7. Turn the golden side over and re-brand it.
8. Take out the golden yellow on both sides and install it on the plate.
9. Cut it out and taste it, it's soft and sweet! Good mountain, good water, good corn, grandpa waxy corn
Tips:1. This glutinous rice cake has a chewy texture, and the dough should be dry enough to stick to the corn kernels. \n2. Waxy corn is the best choice for corn, and the taste should not be too hard. I use grandpa waxy corn, which has moderate soft and hard taste, sweet and soft!
