2 Simple Ways to Make Sweet and Nutritious Sticky Corn Milk at Home

Prepare the sticky corn

After buying the sticky corn, cut off the old silk, peel away some of the outer old leaves, and keep the young leaves.

Then, wash the young leaves and corn silk clean, then soak them in diluted salt water for 5 – 7 minutes. Next, remove the corn kernels while keeping the cob!

Boil the cob and corn husk

Put a pot on the stove, add 1.5 liters of water, 10 grams of pandan leaves, along with the cob, silk, and husk, and cook for about 20 – 25 minutes, then turn off the heat.

Use a sieve to filter the broth and let it cool.

Grind and filter corn milk

You put all the corn kernels along with the cooled boiled water from the cob and husk into the blender. Proceed to blend until smooth for about 2 – 3 minutes.

After blending, pour the mixture through a filter cloth to extract the milk. If using a sieve, filter 2 – 3 times to remove all the residue!

Cook the corn milk

You pour the filtered corn milk mixture into a pot, then place it on the stove, add 1 teaspoon of vanilla extract, 100ml of condensed milk, 30g of rock sugar, and a little salt.

Turn the heat to low, stir the corn milk mixture on the stove for about 10 – 12 minutes, then turn off the heat and let it cool.

Completion

After the corn milk has cooled, pour it into small bottles and store it in the refrigerator, which can be used for about 5 – 7 days.

When drinking, just pour it into a glass, add a few small ice cubes, and enjoy.

Product

Sticky corn milk when enjoyed has a fragrant, refreshing scent with the creamy, nutty flavor of condensed milk and corn combined with the light sweetness of rock sugar, not at all overwhelming.

Corn milk is not only fragrant and rich but also provides a lot of nutrition! Try making it right away!

Prepare the sticky corn

After purchasing the sticky corn, peel off the husk and silk, then wash it thoroughly and use a knife to scrape off the kernels. Remember to keep the husk, silk, and cob to make the broth!

For the jackfruit, separate the segments and remove the seeds inside.

Boil the cob, silk, and husk of the corn

Add the husk, cob, silk of the corn along with 1 liter of water into a pot and boil for about 15 minutes.

After that, use a strainer to remove the solids, keeping the broth that you just boiled.

Cooking and blending corn with jackfruit

You put all the corn kernels into the pot of boiling water from earlier and cook for 10 minutes until the corn is soft, then turn off the heat and let it cool.

Then, pour the mixture into a blender and blend for about 1 – 2 minutes, then add the jackfruit segments that have been removed from the seeds and blend for another 2 minutes until smooth, then turn off the machine.

Straining the corn and jackfruit mixture

To achieve a smoother corn milk when completed, you pour the blended mixture through a filtering cloth and gently squeeze to extract the juice.

Cooking sticky corn milk

Next, pour all of the corn milk into a pot, place it on the stove, add 200ml of unsweetened fresh milk along with 100ml of condensed milk.

Turn the heat to low and stir the milk mixture on the stove for about 5 – 7 minutes until it starts to simmer, then turn off the heat and let it cool. Finally, you just need to scoop the milk into a glass and enjoy.

Final product

Sticky corn milk has an eye-catching yellow color and a fragrant aroma, making it very appealing. When you drink it, you will immediately feel the creamy richness of the sticky corn and fresh milk combined with the sweet taste of the aromatic jackfruit, creating a flavor that seems incompatible but is actually delicious.

What are you waiting for? Try making it right now for everyone to enjoy!