Chaoshan corn pancake, dry coating method

Cut the kernels off the ear into a bowl and rinse to remove the corn silk.

Blanch the kernels in boiling water two minutes, strain, rinse under running water to cool, strain again and dry about five minutes.

Mix in the sugar and the custard powder.

Add the tapioca starch a tablespoon at a time, mixing until no dry starch remains, until the kernels are coated.

Heat the oil in a non-stick pan to 200C, then turn the heat off and pour it into a metal bowl to hold.

With the heat off, arrange the coated corn in the pan as a round disk, pressing gently and pushing the sides in to form the edge.

Turn the heat to medium-high, sprinkle a little water over the pancake, then ladle the hot oil back in along the sides of the pan.

Turn to high and fry about four minutes, until it floats and the edges start to brown, then take it out and drain a minute or two.

Cut into eight pieces and arrange on a plate.