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, and grind it into a fine powder. Then, prepare the malt by crushing it and mixing it with water. Combine the ground corn with the crushed malt in a bowl or bucket in a ratio of 10:1 (corn to malt). Add enough water to cover the mixture and let it soak for 1–2 hours. After soaking, transfer everything to a pot and bring it to a boil while stirring continuously. Once cooked, pour the mixture into a container, add some raw mash, and mix well to cool it down. When the liquid becomes clear and free of cloudiness, return it to the pot along with the residue and boil again. Strain the liquid through a gauze bag to remove any impurities, then pour it into a pan. Begin heating it over a high flame until it turns a rich brown color, then 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 the bubbles on the surface are about the size of a cow's eye, it’s time to start cooking it further. After cooling, the sugar liquid should feel thick and difficult to stir, so set it aside.
2. Fried corn. Take the corn and fry it in a pot over medium heat—hot but not too intense. When the kernels begin to pop, remove them from the heat and let them cool. Then, grind the popped corn into a fine powder using a flour mill. The finer the better, and after grinding, sift it through a fine sieve to ensure a smooth texture. Set it aside for later use.
Second, the production method.
Clean and dry a cutting board, then line it with a layer of clean, non-toxic plastic wrap. Sprinkle a layer of fried corn flour over the plastic, followed by a layer of softened corn sugar crumbs. Cover the crumbs with another layer of corn flour, and press the mixture gently around the edges to form a thin, even sheet. The thinner the layer, the better. Once shaped, roll the sheet into a tube, and as you roll, dust it lightly with more corn flour to prevent sticking. Cut the rolled sheet into small pieces, each about 4–5 cm long. These pieces will become the sweet and crunchy corn millet sugar.
To prevent the sugar from losing its flavor or changing texture, store it in an airtight ceramic container. Place a layer of corn sugar at the bottom, then sprinkle a layer of corn flour on top. Repeat the process, ensuring each layer is well separated. Seal the container tightly and store it in a cool, dry place. When using, take one layer at a time to maintain freshness. This method ensures the sugar remains crisp and flavorful for longer.