MAKING SIMPLY CORN MILK AND CORN CAKE .

Hello all lovely Hiver !
How are you today? I had a wonderful Tet holiday with my family. I spend the Tet holiday visiting relatives and having fun with my parernal and maternal family. After the holiday, we returned to our house, our grandparents had sent us a lot of food in the countryside, which included chicken, lettuce, banh tet, green beans, one kilogram of baby corn and so on. This baby corn is used in a variety of dishes, including corn spring roll , corn milk, and sautéed corn with butter. Today I'd like to share with you a low-calorie, high-fiber corn milk that gives you a long-lasting feeling of fullness and is ideal for people who need to lose weight. Corn milk is high in vitamins A and C, is beneficial to the eyes, and is a good source of folate for pregnant women.

This is corn garden in my parenal family

Ingredients:

1kg of white or yellow corn, but don't choose too old corn.

100 g sweetened condensed milk
1/4 teaspoon salt
100g sugar (you can adjust the amount of sugar to suit your family's preferences)
1 liter of water

Let's start cooking corn milk

Peel the corn and corn silk, then wash the corn.
Separate the corn kernels with a knife and set the cobs aside.

Place all of the corn cobs in the pot, cover with 500ml of water, and cook for 20 minutes to extract the sweet juice from the cobs.

Grind the corn kernels with 250ml of water, then strain through a sieve to remove the water and residue into a bowl.

Add 250 ml of water to the previous residue, mix well, and filter through a sieve once more. The corn milk and residue will then be delivered to us. Don't throw away the residue; we'll be using it to make cakes.

After the cobs has boiled for 20 minutes, we turn off the heat, strain the filtered water, allow it to cool, and then add the filtered corn milk.

Put the pot on the stove, add the corn milk and keep the heat on medium . Stir continuously for 20 minutes, then add condensed milk, stir for another 5 minutes before turning off the heat.