Modu Recipes

Seungwoo Dad's Oksusu Ppasu

A Chinese-style dessert made by mixing minced corn with egg yolk and frying powder, shaping into balls and deep-frying, then coating with a sweet sugar syrup and finishing with condensed milk.

🙋 Recommended for

  • ⭐ Those who want to make a crispy and sweet Chinese-restaurant-style dessert using corn
  • ⭐ Those who want to give children a special snack with a popping, sweet, and crunchy texture

Ingredients needed 🛒2 servings

  • canned corn 1 can
  • egg yolk 1
  • frying powder (or flour) as needed
  • cooking oil generously
  • sugar as needed
  • condensed milk a little

Recipe 🍳

  1. Press the canned corn firmly with paper towels to remove as much moisture as possible.
  2. Chop the drained corn with a knife, mincing half completely and leaving the other half with some kernel texture.
  3. Add 1 egg yolk to the minced corn and gradually add frying powder to form a dough.
  4. When the dough is sticky enough to hold a round shape when squeezed, shape it into balls.
  5. Pour oil into a small pan to a shallow depth and fry the dough balls until the surface is hard.
  6. Remove the fried corn balls, leave a little oil in the pan, and add sugar to slowly melt it into a syrup.
  7. When the sugar has melted, add the fried corn balls and shake the pan to evenly coat them with syrup.
  8. Transfer to a plate, let cool slightly, and finish by drizzling sweet condensed milk on top.
  1. Drain the corn, chop half, and mix with egg yolk and frying powder to form a dough.
  2. Shape the dough into round balls and fry in oil until golden and the surface is hard.
  3. Toss the fried balls in melted sugar syrup to coat, then drizzle with condensed milk and serve.

Cooking tips 💡

  • The amount of powder may vary depending on the corn's moisture, so add it little by little until the dough holds together.
  • When melting the sugar, do not stir because oil and sugar do not mix; let the heat of the oil slowly melt it to achieve a clear syrup.
  • When coating with syrup, shake the pan back and forth or use chopsticks to mix safely without hot oil splattering.

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