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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
In addition to tapioca pearls, there are many other attractive jellies that can be used as toppings for milk tea. Today, TasteVN will cook to introduce you to how to make delicious and crispy corn jelly for milk tea that is incredibly flavorful and very simple!
Ingredients for Corn Jelly for Milk Tea Serves 2
Sweet corn 2 ears (sweet corn) Tapioca flour 4 tablespoons Granulated sugar 3 tablespoons
How to choose sweet corn
- For whole ears of corn, to buy fresh sweet corn, you should select ears with a green outer husk, not dried, with soft and silky corn silk and a stem that is not brown or wilted. Especially, the outer husk should tightly hug the ear of corn.
- Additionally, you should not choose overly large ears of corn but rather those of medium size and elongated shape, as these will be more fragrant and sweeter.
- For corn that has been husked or kernel-separated, you should pay attention to choose kernels that are plump, uniform, shiny, and straight.
How to Make Corn Jelly Milk Tea
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Soak Corn in Sugar Water
After purchasing the corn, remove the husk, wash it clean, and separate the kernels. Next, add 2 spoons of sugar and about 1 tablespoon of water into a bowl, stirring well until the sugar dissolves.
Add the separated corn kernels into the bowl and soak them in the sugar water for about 15 minutes to let the corn absorb the flavor. After 15 minutes, pour the corn into a strainer and let it drain.
Tip: To save time, you can buy pre-separated corn kernels!
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Coat Corn with Tapioca Starch for the First Time
Place the corn into a covered plastic container, add 2 tablespoons of tapioca starch, then cover the lid and shake gently to coat the corn kernels evenly with the starch.
Next, pour the corn into the strainer, shaking gently to let any excess starch fall off to avoid clouding the water when boiling!
Tip: The corn kernels need to be well-coated with tapioca starch, so if they are not evenly coated, you can add about 1 – 2 teaspoons more of the starch!
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Boil corn for the first time
You prepare 1 pot of water, place it on the stove and boil until the water is boiling, then add the corn jelly. Stir well so that the jelly does not stick together.
Cook the jelly for about 2 – 3 minutes, until the corn jelly floats to the surface of the water, then let it sit for about 1 more minute before turning off the heat.
Pour the corn jelly into a colander, rinse immediately with water and soak in a bowl of cold water for about 2 minutes to cool down. After that, you pour the jelly into the colander and let it drain.
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Coating corn with tapioca flour for the second time
After the corn jelly has drained some water, put the jelly back into the container, add about 2 tablespoons of tapioca flour, and shake gently until each corn grain is evenly coated with flour. If the flour is not evenly distributed, you can add more flour!
Then, continue to transfer the corn jelly to a basket and gently shake it to remove excess flour.
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Boiling corn for the second time
Boil a pot of water and then add the corn jelly, stirring gently to avoid breaking the jelly. Boil for about 1 minute, until the corn jelly floats to the surface and the outer layer of tapioca flour turns translucent, which indicates it is done.
Next, transfer the corn jelly to a bowl of cold water, soaking it to cool down. Finally, transfer the jelly to a small bowl, add 1 tablespoon of sugar, and mix well to prevent the jelly from sticking.
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Final Product
Sweet and crunchy American corn, coated with a chewy tapioca flour layer on the outside, makes a wonderful topping for drinks like milk tea or fruit tea. The corn jelly with its beautiful yellow color enhances the milk tea even more, doesn’t it?
So TasteVN has introduced to you the how to make corn milk jelly that is chewy, crunchy, sweet, and very simple to make at home! Let’s get into the kitchen and make yourself a cup of milk tea with this delicious and unique topping right now. TasteVN wishes you success!
