Sticky Rice Corn Pearl Crisps
Sticky Rice Corn Pearl Crisps
They are made by boiling sticky corn grains that are filled with milky juice but not yet hardened, then adding an appropriate amount of salt, dried tangerine peel, and star anise. After boiling, they are drained and sun-dried for later use. When ready to eat, they are either deep-fried or pan-fried until they pop, releasing a rich aroma — then they are ready to serve. These crisps are delightfully flaky, crispy, and savory, leaving a long-lasting aftertaste. They can rival peanuts in taste and are a traditional Zhuang ethnic snack used to entertain guests alongside drinks.
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