Golden Corn Pancake

Golden Corn Pancake

This crispy and chewy corn cake is a delightful treat that combines the natural sweetness of corn with the perfect texture from glutinous rice flour and cornstarch. Steamed corn kernels are coated in a light, sticky mixture, then pan-fried to golden perfection for a satisfying crunch. The low-heat cooking method ensures each kernel clumps together beautifully, creating a unique, crispy-yet-tender bite. A drizzle of oil locks in moisture while achieving a deliciously crisp exterior. Simple yet irresistible, this corn cake is a fantastic snack or side dish, offering a wonderful balance of flavors and textures. Enjoy it warm, cut into pieces, for a comforting and flavorful experience that highlights the best of fresh corn. Perfect for any occasion!

15 Minutes
Medium
4 servings
Recipe Main Course

Ingredients

Metric US
4 serving

Main Ingredients

🥩
corn
1 cup (about 150g)

The aromatics

🧅
glutinous rice flour
2 tablespoons (about 30g)
🧅
cornstarch
1 tablespoon (about 15g)

Instructions

1. Step 1

Step 1
Prepare the ingredients, including corn, glutinous rice flour, and cornstarch.

2. Step 2

Step 2
Steam the corn until it is cooked, then remove the corn kernels.

3. Step 3

Step 3
Let the corn kernels cool, then place them in a dish, sprinkle with glutinous rice flour and cornstarch, and mix well.

4. Step 4

Step 4
Use your hands to mix everything together, making sure each corn kernel is coated with the powder.

5. Step 5

Step 5
Heat a flat pan over low heat, then add a thin layer of oil.

6. Step 6

Step 6
Add the coated corn kernels to the pan, covering the bottom of the pan, and use a wooden spatula to gently press them into shape.

7. Step 7

Step 7
Pour in more oil, just enough to cover the corn kernels, and continue to cook over low heat until the corn kernels are shaped and clumped together, then turn off the heat.

8. Step 8

Step 8
Pour out the excess oil, then serve the corn cake, cut into pieces.

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