Corn Pancake

Add 250 g frozen sweet corn kernels to enough boiling water to cover. Once boiling again, cook for about 2 minutes until heated through. Drain and let cool until warm and no longer steaming. Keep the kernels slightly moist, with no water pooling beneath.

Mix the corn with 1 egg, 3 level tbsp cornstarch, 1 level tbsp glutinous rice flour and 1 level tbsp sugar. Stir until every kernel has a sticky coating and no dry flour remains.

Coat a nonstick frying pan with 1 tbsp oil. With the heat off, spread all the corn mixture into an 18–20 cm round, about one kernel thick. Press the edges together and close gaps, then turn on low heat.

Cook over low heat for about 3–4 minutes without moving it. Flip only when the base is golden, the edges are set and the pancake slides as one piece. Turn off the heat, slide it onto a flat plate, cover with the pan and carefully invert back into the pan. If it sticks or breaks apart, let it set longer first.

Add the remaining 1 tbsp oil around the pan edge and tilt gently to spread it beneath. Return to low heat for about 2–3 minutes, until the second side is golden and the centre is set with no wet egg mixture. Lower the heat if it browns too quickly.

Transfer to a plate and rest briefly until firm enough to cut cleanly. Slice into 6 wedges and serve warm. Keep the pieces in one layer to preserve the crisp edges.