Fried milk is a popular Chinese dessert which is made by cooking down milk with sugar and corn starch. This turns milk into a solid which can be breaded and fried to perfection. It is surprisingly easy to make and takes very few ingredients.
Process in solidifying fried milk
What type of milk?
Whole milk is what you want to use for this recipe because it has a good amount of fat. About 3-3.5% should work just fine. If you only have a low fat milk then it should still work, or you can add 3 tbsp of heavy cream to it.
What should the consistency of fried milk look like?
As you continue to stir the milk mixture over low heat, it will begin to thicken. Slowly it will look like glue, then condensed milk. The ideal texture is when you are able to pick up a full spoon of the mixture without most of it falling back into the pot when turned over. The consistency is extremely important because if it is not thick enough, it will not solidify in the fridge. Here is a picture of what my texture looked like:
Refrigerate
Be sure to flatten the milk mixture in your container before leaving in the fridge. This will allow for the most even cuts later on when preparing to fry.
Type of batter for fried milk
Wet batter
The wet batter used in this recipe is equal parts water and flour. The consistency should be like pancake batter and what this does is allow for the panko bread crumbs to stick on to the milk much better.
Panko bread crumbs
Panko is a popular Japanese style bread crumb which I use for most of my breadcrumb needs. You can find them at any Asian grocery store. They are flakey and are a perfect way to add crunch to any dish.
Fried Milk
Equipment
- 4×6 inch container
Ingredients
Milk
- 2 cups whole milk
- ¼ cup sugar
- ¼ cup corn starch
Breading
- ½ cup flour
- ½ cup water
- 1 cup panko bread crumbs
Instructions
- Mix together milk, sugar, and corn starch in a sauce pan.2 cups whole milk, ¼ cup sugar, ¼ cup corn starch
- Continue stirring over medium heat until thickens into a thick consistency. You should be able to pick up a spoon full of the milk without it falling back into the pot. This will take about 25 minutes.
- Transfer the thickened milk mixture into a 4×6 inch container to cool in the fridge or 2 hours. Make sure to flatten it so that you are able to make even cuts later.
- After 2 hours, remove the milk from the container. It should be one solidified rectangle now. Cut into 6 equal pieces.
- Make wet batter by mixing together flour and water. It should be a pancake batter like consistency.½ cup flour, ½ cup water
- Coat pieces of milk into the wet batter, then into panko bread crumbs. Press in to it to ensure they are fully coated.1 cup panko bread crumbs
- Fry at 350F for 2 minutes or until golden brown.
If you enjoyed this recipe, check out some more desserts here:
