Modu Recipes

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.

🙋 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

Ingredients needed 🛒3 servings

  • canned corn 1 can
  • roasted peanuts 2 tablespoons
  • flour 1 cup
  • baking powder 1 teaspoon
  • egg 1
  • sugar 4 tablespoons
  • sesame oil 1 teaspoon

Recipe 🍳

  1. Coarsely chop roasted peanuts so they have a slight chewiness when bitten.
  2. Drain canned corn thoroughly through a sieve to remove all moisture, then lightly mash about half the kernels with a knife to preserve texture. (This releases the starchy liquid from the corn, helping the dough bind firmly.)
  3. In a bowl, combine the prepared corn and chopped peanuts with 1 teaspoon baking powder, 1 cup flour, and 1 egg.
  4. Check the dough consistency; if too sticky, add a small amount of extra flour until the mixture is firm enough to roll into balls without sticking to your hands.
  5. Roll the dough into round dumplings using your fingers, then gently place them into oil preheated to 175 degrees Celsius. Lightly wetting your hands prevents the dough from sticking.
  6. Fry for about 2 minutes over medium heat, stirring gently with a spatula until the outside is golden brown and crisp throughout.
  7. To prevent the hot sugar syrup from sticking to the plate, lightly and evenly brush a large serving dish with sesame oil or vegetable oil.
  8. Clean the pan and add 4 tablespoons of sugar. Melt slowly over low heat without stirring, until the sugar turns into a clear amber-colored syrup.
  9. Once the sugar has fully dissolved and turned golden, immediately add the fried corn dumplings to the pan and quickly toss to coat them evenly with the syrup.
  10. Transfer the sugar-coated papsokusuu to the oiled serving plate, spacing them out well, and let cool completely.
  1. Chop peanuts finely and lightly mash corn so that half the kernels are slightly chewy.
  2. Mix corn, peanuts, baking powder, flour, and egg to form a firm dumpling dough.
  3. Shape the dough into round balls and deep-fry in 175-degree oil for 2 minutes until golden and crisp.
  4. Quickly toss the fried dumplings in melted sugar syrup and transfer to an oiled plate to cool.

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.

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