Corn and Milk Candy

Serves: 8 - 10 WINNER: Ruchira Handa
Ingredients:	8 ounces cream style corn (prefers Delmonte with no salt) 2 ounces water 1 cup dry milk powder 1/2 cup dry coconut 1/2 cup sugar 2 ounces unsalted butter 2 ounces cold water 1/4 cup corn starch 1 cup sweet rice flour (mochiko) Few unsalted pistachios, shelled
Cooking Method:	In a heavy bottom pan, dry roast rice flour until light brown. Set aside. Mix corn, 2 ounces water, butter, dry milk powder, dry coconut and sugar in a pan. Cook on medium/high heat, stirring constantly. Slowly add mixture of corn starch and cold water, stirring to avoid lumps. Cook for 4-5 minutes. Remove from heat. Add roasted rice flour a little at a time. Mix well with spatula or hand. Make tiny balls and press each ball with spatula or hand. Place on a serving tray and decorate each piece with two or three pieces of cut pistachio. Put wax paper between the layers as it is a sticky candy. Will be chewy and soft.