Ingredients
10 fresh sweet comcobs
50g kudzu powder
1 spoon of pomelo flower extract
300g sugar

Preparation
Dissolve kudzu powder in cold water; then decant and throw away the sediment.

Huck corncobs and discard their silk; wash them well; use a sharp knife to slice kernels off with long smooth downward strokes until you reach the cob; break the shaven cobs into short sections; place them into a pot of water and bring to boil.

When the water is reduced to about one liter, decant corn liquor into another pot; add sliced kernels and stir; then cook over low heat, stirring often. When the corn stock comes to the boil, add sugar.

When the corn stock reboil, add dissolved kudzu powder and cook, stirring, until the powder is translucent; remove from heat.

When corn pudding cools down, add pomelo flower extract; ladle corn pudding into bowls; serve cool or chilled.