'Lok' Pancakes

By Chinese Cooking Demystified · 30 min

Ingredients

Instructions

1. Slice the corn kernels off the cob, rinse, then blanch for two minutes. Rinse under cold water to stop the cooking, then spread in a strainer to drain for about 5 minutes.
2. Mix the sugar and instant custard into the blanched corn. Add the starch one tablespoon at a time until the corn is loose and evenly coated. About 60g of tapioca starch was used; you may need slightly more or less depending on how wet the corn is.
3. Set two pans over two burners. Heat the oil in one to 200°C and keep it near that temperature until needed. In the non-stick pan, pack in the corn mixture and press the sides in with a spatula to form a neat pancake. Sprinkle the water over it, then set the burner to high and swirl the hot oil around the edges.
4. Keep the heat on high and fry for about 4 minutes, until the pancake floats and the edges are just barely golden brown. Remove and let drain for a couple of minutes.
5. Cut into eight pieces.

Summarized from Chinese Cooking Demystified's video. Watch it for the details.

More recipes with

EggSweet cornZucchiniPeanut