Sweetcorn jelly (liang fen)
Suitable for a variety of applications, this sweetcorn liang fen is easy to make and keeps in the fridge for a few days. If you're using frozen corn, make sure it's completely defrosted before you blend it. After you squeeze the liquid from the corn, you can save the dregs, mix them with salt and flour, and pan fry them. You will need an approximate 13x19cm tray or you can use a bowl to form the jelly.
Ingredients
- 280 grams corn kernels
- 300 millilitres water
- 25 grams mung bean starch
Instructions
- Blend the corn and water to a puree and strain using a fine mesh nut milk bag or muslin fabric. Pour half of it into a saucepan and bring to the boil.
- Mix the other half with the mung bean starch until the starch is dissolved. Pour into the boiling corn milk in a steady stream, stirring constantly. Let it boil again and then knock the heat down to low. Stir for 3-4 minutes, making sure you scrape the bottom of the pan to avoid burning and sticking.
- Pour the hot liquid into a small pan or heatproof bowl and leave to cool. Pop in the fridge, ideally overnight but for at least a few hours.
- To serve, invert the pan/bowl over a cutting board or large plate. Slice into cubes and use in your favourite liang fen recipe.