Fried Milk
Image credit: China Sichuan Food
Ingredients
- 1 cup
Coconut Milk - � cup any type of
Milk - 3 tbsp
Cornstarch - 3 tbsp
Sugar - 2 large
Eggs (whisked well for coating) - � cup
Cornstarch for coating - 1 cup
Breadcrumbs or oats Oils for deep-frying
Instructions
- In a small bowl, add coconut milk, milk, cornstarch and sugar. Heat over the slowest fire and heat until thickened. In the process, stir in one direction. Transfer to a square baking pan and set aside to cool down in the 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 degrees C. 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.
Notes
- To make the custard more flavorful you can add orange peel and other spices.
- Suggested to serve with ice cream.