It's a traditional winter delicacy made from corn, known for its rich aroma, sweetness, crispness, and crunchiness, which makes it very popular among people. Because the production of this sugar can only be done during the cold season, mastering the techniques is essential. Here's a detailed description of the process:
First, the preparation of raw materials.
1. Making Corn Sugar: Start by selecting high-quality corn, preferably yellow, and grind it along with malt into a fine slurry. Mix the ground corn with malt in a ratio of 10:1, then add enough water to cover the mixture. Soak it for 1–2 hours, then transfer it to a pot and cook over medium heat, stirring constantly to avoid burning. Once cooked, let it cool slightly, then add some raw mash to help clarify the juice. When the liquid becomes clear, strain it through a fine cloth. If there are still impurities, re-filter until the juice is completely clear. Then, return the liquid to a pan and cook it over low heat until it turns dark brown and thickens. When bubbles on the surface resemble the size of a cow’s eye, it's ready. Pour the hot syrup onto a clean surface and let it cool. Once hardened, it becomes solid and can be broken into pieces using chopsticks.
2. Frying Popcorn: Take fresh corn kernels and fry them on medium heat, making sure not to burn them. Keep shaking the pot to prevent them from turning too dark. Once they pop, remove and let them cool. Then grind the popped corn into a fine powder using a mill. Sift it to ensure even texture and set it aside for later use.
Second, the production method.
Begin by cleaning and drying a cutting board, then place a layer of non-toxic plastic film on it. Sprinkle a thin layer of prepared corn flour on the film. Take a portion of the cooled corn sugar (if it's too hard, briefly steam it to soften), place it on the flour, and sprinkle another layer of corn flour on top. Gently press the mixture with your hands to form a thin sheet. The thinner the better, as it helps in creating a continuous, uniform layer. After shaping, cut the sheets into small pieces, about 4–5 cm long. These are the crispy, sweet mille sugar snacks.
To preserve their quality, store them in ceramic containers. Layer the sugar with corn flour between each layer, repeating until the container is full. Always make sure to have a final layer of corn flour on top. Avoid storing them in hot or humid environments to maintain their texture and flavor.
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