Yeo Kyung-ok's Basi Corn
A Chinese-style authentic dessert featuring crispy fried sweet corn batter with a burst of sweetness and a sugar thread that stretches like silk.
Ingredients needed 3 servings
Recipe
Cooking tips
- Never use whole corn in the dough—this weakens adhesion and causes the dumplings to break or burst during frying. Always mash about half the kernels to release starch.
- Adding a pinch of baking powder helps create air pockets during frying, resulting in a light, slightly puffed texture with a crisp exterior and soft interior.
- For an intense crunch, dip the finished papsokusuu briefly into cold water just before eating—this instantly hardens the hot sugar coating, delivering a texture similar to tanghulu.
Recommended for
- Those who want to treat their children to a special, delicious meal using leftover canned corn at home.
- Anyone eager to experience the irresistible charm of a Chinese-style candy with a crisp exterior, moist interior, and rich nutty flavor.
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