Menu drug badges, all kinds of inventive corn.

(1) .Sago

Components: 1 / 4 cup green bean paste + 1 tablespoon

1 / 2 cup sugar

Pandan Juice Squeezer 1 + 1 / 4 Cup

Sweet Corn Boiled Ripe Slice 1 / 2 Cup Seed

Ingredients, coconut milk face

1 / 4 cup rice paste + 2 tablespoons

1 / 2 teaspoon ground salt

Pandan leaves tied into 1 knot

How to do

- Make sago, add water to the pot and then pandan leaves, bring up the fire, boil until boiling. Add sago pellets to the boil. Use the medium to the boil. Boil for about 15 minutes until the sago pellets start to inflate. Then take out the pandan and add the granulated sugar to it. Mix well until the sago pellets are cooked.

- Put boiled corn pellets in. Mix them well. Lift them down from the stove and leave until cold.

- Make a coconut milk face, add coconut milk, granulated sugar, rice paste and salt to another pot, and set it on a soft light. Keep people mixed all the time to prevent the new fire for about 15 minutes until the mixture thickens. Turn off the light, lift it down from the stove.

- Scoop the sago in a cup, topped with coconut milk face, dressed with granules, corn, ready to serve.

(2) Corn sago tart

Components: 80 grams of finely ground crackers

50 grams of melted salted butter

Sago washed through 100 grams of water.

500 grams of water

100 grams of sugar

20 grams of dark squeezed pandan juice

Boiled corn with 50 grams of grains

50 grams of sliced soft coconut meat

Bundle of 2 - 3 pandan leaves

Ingredients, coconut milk face

150 grams of coconut milk

1-2 teaspoons coarse ground salt

2 teaspoons sugar

1 tablespoon of rice

How to make a coconut milk face

- Mix the ground regger with melted fresh butter. Stir well and rest.

- Add hot water, then pandan leaves, waiting to boil. Add sago to boil until cooked.

- Add sugar and pandan juice. Stir well. When boiling, add corn and soft coconut meat. Stir well. Lift down. Scoop out the pandan leaves. Hold and cool.

- Group the tart crackers into a bottle and scoop the sago into the bottle. Topple the coconut milk. The water is cold before serving.

(3) Corn reckless.

Components, 200 grams of sticky rice

110 grams of sugar

300 grams of young coconut

300 grams of cooked boiled corn

Coconut milk 150 ml

Roasted White Sesame 120 Grams

2 tablespoons roasted poppy

1 / 2 teaspoon salt

Clean water is gradually added.

How to do

- Prepare a mixing bowl. Glide the sticky rice into a mixing bowl. Add the sugar.

- Slowly add enough clean water, add a little salt, add some sweet, boiled corn, slice the pellets, add some soft coconut meat.

- Put roasted white sesame, roasted black sesame into it. Mix enough together and can be fried.

- Prepare a crêpe pan, heat the stove and scoop the mixed pan into a round, small, large as you like.

- Fry a little light to cook on both sides. It's fine and can be served on a plate.

(4) Hot pan cheese corn

500 grams of cooked boiled corn seeds

Fresh condensed milk, jasmine badge, 50 grams of prophase.

100 grams mozzarella cheese

25 grams of sugar

15 grams of butter

1 teaspoon paprika powder

1 teaspoon pepper

Alley onions for sprinkles

How to do

- Mix the jasmine-branded condensed milk, sugar, salt and pepper and mix half of the mozzarella cheese together in a cup and stir well.

- Pour the mixture into the pan.

Then add the boiled corn and stir it together.

- Put the butter in the prepared iron pan.

- Pour the mixture of cooked corn into the pan, spread it all over.

Baking corn, cheese, hot pan and serving.

- Then sprinkle the remaining mozzarella sauce on top before baking to a temperature of 180 degrees Celsius. Top-bottom fire for 15 minutes.

- Remove the hot frying pan of corn sauce from the oven, then sprinkle it with the prepared onion. This is all ready to serve.

(Note: Steel pans should be used, or pans that can be baked)

(5) J Recipe Rice (J Corn Fried)

Raw Material: 200 grams of raw corn

1 tablespoon roasted chilli juice

1 tablespoon of wheat

20 grams of alley lentils

1 / 2 teaspoon salt

1 / 4 cup vinegar measuring

1 / 4 cup water measuring

1 / 4 cup measuring sugar

One alley

3 Coarse Pounded Blue Pointing Peppers

2 tablespoons J-recipe soy sauce

How to Make It: Mix Condiments

- Mix raw corn with long soi pods, roasted chilli, soy sauce and salt meal.

- Finished. Pour the rice and wheat down. Massage well again.

Make a dipping sauce

- Set a pan with water, then vinegar and granulated sugar, and melt the sugar and simmer until it is boiling and set aside.

Fry.

- Set a pan with a lot of oil, fry the corn into a lump, then press a little bit to fry in the pan.

- During the fry, dimmer, so as not to fry it, slowly put it in, but not too much.

- When you fry the well-cooked corn, you reverse it on the other side. Fry it equally yellowish and set it aside.

Dip sauce assembly

- Leave the shelter dipping sauce cold and pour it in a cup followed by chili peppers, ground roasted peanuts and stoneware alley.

- Fry the oil-flaked corn and put it on a plate, serve it with a dipping sauce, so we can serve it.