1. The sticky corn grown by the father-in-law was a bit early and too tender, not suitable for cooking.
2. I use a grater to rub the corn kernels into crumbs.
3. Add glutinous rice flour, sugar and a small amount of water.
4. Stir it into a very soft and sticky dough.
5. Dip your hands in cold water (or put some vegetable oil on your hands) to prevent sticking. Take an appropriate amount of dough, put it in a greased flat-bottomed non-stick pan, and press it into a pancake shape. Fry over medium and small fire.
6. Fry on one side until golden and turn it over.
7. Fry on both sides until golden brown.
8. The finished product is sweet and waxy, full of corn flavor, and delicious.
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