Crispy & Sweet Corn Fritters (Corn Pass)
Homemade Chinese Dessert: How to Make Corn Pass (Difference from Mattang)
Today, we’re making ‘Pass’, a delightful Chinese dessert that’s loved by all ages! Pass and ‘Mattang’ might seem similar, but they have distinct characteristics based on how the sugar syrup is prepared. Both involve frying ingredients like corn or sweet potatoes and coating them in a sweet syrup. However, if the sugar is melted in oil to create a thick syrup, it’s called ‘Pass’. If sugar is dissolved in water to make a thinner syrup, it’s called ‘Mattang’. Today, we’ll use a simple canned corn to recreate this wonderful ‘Pass’ at home. With its crispy exterior and sweet, tender corn interior, our Corn Pass makes for a special dessert perfect for your home cafe time!
Main Ingredients- 1 can canned corn (drained, approx. 150g)
- 4 Tbsp tempura flour
- 1 Tbsp cornstarch (for extra crispiness!)
- 1 large egg
- 2 Tbsp sugar (for syrup)
- 1 Tbsp cooking oil (for syrup, avoid olive oil)
Cooking Instructions
Step 1
First, prepare one can of canned corn. Open the can and drain the corn thoroughly using a sieve. If you prefer a softer texture, you can finely chop the corn kernels with a knife. However, using a blender is a much easier and faster method. Pulse the corn in the blender briefly – avoid over-processing, as this can diminish the texture.
Step 2
Now, let’s make the batter to mix with the corn. In a bowl, combine 4 tablespoons of tempura flour and 1 tablespoon of cornstarch. Crack in one large egg. Stir everything together well until you have a cohesive batter that coats the corn kernels evenly.
Step 3
The batter consistency should be thick, similar to pancake batter – it should fall off the spoon in chunks rather than drizzle. Ensure the corn kernels are well coated with this batter for the best flavor and texture.
Step 4
Form the coated corn into bite-sized pieces and fry them in oil. The key to delicious Corn Pass is its satisfying crispiness! For an extra crispy finish, fry the fritters once, let them cool slightly, and then fry them a second time. This ensures a delightful crunch. Fry over medium heat, ensuring they cook through evenly.
Step 5
Now it’s time to make the delicious syrup. In a pan, combine 2 tablespoons of sugar and 1 tablespoon of cooking oil. Heat over medium-low heat, stirring gently. It’s crucial to wait until the sugar has completely melted and is clear, resembling a syrup. From experience, adding the fried corn when the sugar has just turned transparent is ideal. If you add the fritters before the sugar is fully melted, the syrup can clump or crystallize. Be patient just a little longer!
Step 6
Oops! I added the fritters a bit too early, before the syrup was fully transparent, and the sugar crystals recrystallized, making it sticky. (Be careful not to do what I did!) Once you add the corn, reduce the heat to low to prevent burning and quickly toss everything to coat the corn evenly with the syrup. Turn off the heat as soon as the syrup starts to thicken slightly. Stir-frying for too long can burn the sugar, so a quick toss is key to success.
