Fried Milk is a trendy dessert sold in Chinese bakeries, and is popular with the younger generation. The dessert originates from Cantonese cuisine, however adding bread crumbs is a more modern addition to the traditional dessert.
SERVINGS: 4 people
CALORIES: 256 calories
TOTAL TIME: 40 min
YIELD: 20-24 pieces
Equipment
- Square Baking Pan
- Pot
- Strainer
- Mixer
Ingredients
1 cup
coconut milk
¼ cup
milk
3 tbsp.
cornstarch
3 tbsp.
sugar
2
large eggs
¼ cup
cornstarch
1 cup (80g)
panko
Directions
- In a small bow, add coconut milk, milk, cornstarch and sugar.
- Heat over slowest fire and until heating until thickened.
- In the process, stir in one direction. Transfer to a square baking pan and set aside to cool down in fridge (rest for 40 to 60 minutes) until well hardened.
- Transfer out and cut into small strips around 5 cm long and 3 cm wide.
- Coat with starch, egg and breadcrumbs in sequence. Heat oil until 150 to 160 degree celsius.
- Place 4-5 pieces on a flat strainer, dip the strainer in and fry until slightly golden brown and crispy.
- Repeat until all of the remaining pieces are fried.
- Remove extra oil with kitchen paper and serve directly.
- Absorb extra oil with kitchen paper and serve hot.
