How do corn toppings compare with banana in sweetness level?

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Corn Toppings Versus Banana for Sweetness in Apom

When considering the toppings for 'apom' at Apong Guan's stall, both corn and banana are incorporated to impart a subtle sweetness. The 'apom' itself is made from a coconut milk batter, and the addition of these ingredients enhances its flavour profile. The primary difference lies in the inherent characteristics of each topping, influencing the overall sweetness.
Banana as a Sweetening Agent

Sliced bananas are added to the 'apom' while it is still cooking. Bananas are naturally rich in sugars, such as fructose, glucose, and sucrose, which contribute a distinct sweetness to the pancake. This natural sugar content is a key reason for their use as a flavour enhancer in various dishes, including this traditional Malaysian snack.
Corn's Contribution to Sweetness

Corn, particularly when creamed, also offers a degree of sweetness to the 'apom'. While corn contains natural sugars like sucrose, its sweetness profile can be influenced by the variety and how it is prepared. Creamed corn, a common preparation method, often involves adding milk or cream, which can further enhance its perceived sweetness and texture when combined with the pancake batter.
General Sweetness Comparison

Generally, bananas are considered to have a higher natural sugar content compared to corn. This means that a banana topping would typically result in a more pronounced sweetness in the 'apom'. Corn offers a milder, more nuanced sweetness, which some may prefer for a less intense flavour. The choice between banana and corn often comes down to individual preference for the level and type of sweetness desired in the 'apom'.

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How do corn toppings compare with banana in sweetness level?

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