Techniques for making corn sugar
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First, the preparation of raw materials.
1. Stir corn maltose. Start by selecting high-quality corn, preferably yellow corn, and grind it into a fine powder. Next, crush the malt and mix it with water. Combine the ground corn with the crushed malt in a bowl or bucket, maintaining a ratio of 10 parts corn to 1 part malt. Add an appropriate amount of water and let the mixture soak for 1–2 hours. Then transfer everything into a pot and begin boiling while stirring continuously to prevent burning. After the mixture is fully cooked, transfer it to a container, add a small amount of raw mash, and stir to cool it down. Once the liquid becomes clear and free of cloudiness, return both the liquid and the residue to the pot for a second boil. Strain the liquid through a gauze bag to ensure clarity, then pour it back into a pan. Begin heating on a high flame, and when the color turns brown, reduce the heat to low. When you lift a spoonful of the syrup and it forms a thin film, it’s ready. At this stage, when bubbles on the surface are about the size of a cow’s eye, it’s time to start stirring vigorously. Once cooled, the syrup should feel thick and sticky, and it should be set aside for further processing.
2. Fried corn. Take the corn and place it in a pot over medium heat—hot but not red. As the corn begins to pop, remove it from the heat and let it cool. Then, grind the popped corn into a fine powder using a flour mill. The finer the texture, the better. Sift the powder through a fine sieve to remove any large particles, and set it aside for later use.
Second, the production method.
Clean and dry the cutting board, then lay down a layer of clean, non-toxic plastic film. Sprinkle a layer of the fried corn flour onto the film. Place the softened corn sugar crumbs on top, and cover them with another layer of corn flour. Gently press the mixture around the edges, making the layers as thin as possible while ensuring they remain continuous. Once pressed into thin slices, roll them into a tube shape. While rolling, sprinkle a small amount of corn flour to prevent sticking. Cut the rolled mixture into pieces approximately 4–5 cm long. This results in a delicious, crunchy corn sugar treat.
To prevent spoilage and maintain flavor, store the finished product in a sealed ceramic container. Place a layer of corn sugar at the bottom, then sprinkle a layer of corn flour on top. Repeat the process until the container is full, then seal it tightly. Store it in a cool, dry place. When using, take one layer at a time to avoid exposure to air and moisture.