Deep Fried Milk (3 Ingredients ONLY!)
Have you ever tried DEEP FRIED MILK?
CRISPY on the outside, and CREAMY on the inside, this Deep Fried Milk is a popular Traditional Chinese dessert that you need to try this summer!
All you need is THREE simple ingredients, milk, corn starch, and sugar. You can deep-fry with just corn starch on the outside or make it extra crispy with panko.
Make Deep Fried Milk this weekend, and I promise you will be shocked by how delicious it is!
I first tried Deep Fried Milk at Taiwan’s night market a few years ago, and it instantly blew my mind.
The texture is creamy, soft, super milky, and bouncy, with a crispy, crunchy exterior. Even though it is deep-fried, the deep-fried milk doesn’t feel heavy and is a light dessert to have after dinner or as an afternoon snack.
Deep-Fried Milk is not too sweet, so I love drizzling condensed milk and powder sugar on top.
If you are serving Deep Fried Milk at a party, you can prepare the milk ahead and fry it before the guests arrive.
Make sure to line the container with parchment paper and add parchment paper on top to prevent moisture and water from touching the milk. I am serving mine with condensed milk today, but you can also serve with jam or honey.
To make it extra crispy on the outside, you can coat the Deep-Fried Milk with panko, tempura mixture, or corn starch.
After giving all three options a try, if you are a beginner chef, I recommend using panko as it can hold on to the deep-fried milk stronger and is also the easiest to fry.
Do you want more DESSERT recipes? Here are some of the go-to EASY recipes that are fail-proof PLUS I love!
- Mango Pudding (5 Ingredients ONLY!)
- Taro and Sweet Potato Balls (4 Ingredients Only!)
- Taiwanese Honey Castella Sponge Cake (Fail-proof)
- Japanese Caramel Custard Pudding – Purin (5 Ingredients!)
Ingredients
- 500ml of Milk
- 70g of Corn Starch
- 40g Sugar
- 1 cup of Panko
- 2 tbsp of Corn Starch
- 1 Egg
- In a non-stick pot, add in milk, corn starch, and sugar. Bring it to a simmer, but keep stirring consistently to prevent burning and sticking.
- Cook on medium heat for 3-5 minutes, until it becomes a thick consistency and no longer runny.
- Line a container with parchment paper, pour in the milk mixture, flatten, add another piece of parchment paper on top to prevent moisture from coming in. Rest in the fridge for 2 hours or overnight.
- Cut the milk pudding into 8 even pieces or your preferred sizes.
- Cover in corn starch, then egg, then panko.
- Deep fry for 4-5 minutes or until golden brown.
- Drizzle on condensed milk and powder sugar, and enjoy!
Deep Fried Milk
By Tiffy Cooks
Ingredients
- 500 ml Milk
- 70 g Corn Starch
- 40 g Sugar
- 1 cup Panko
- 2 tbsp Corn Starch
- 1 Egg
Instructions
- In a non-stick pot, add in milk, corn starch, and sugar. Bring it to a simmer, but keep stirring consistently to prevent burning and sticking.
- Cook on medium heat for 3-5 minutes, until it becomes a thick consistency and no longer runny.
- Line a container with parchment paper, pour in the milk mixture, flatten, add another piece of parchment paper on top to prevent moisture from coming in. Rest in the fridge for 2 hours or overnight.
- Cut the milk pudding into 8 even pieces or your preferred sizes.
- Cover in corn starch, then egg, then panko.
- Deep fry for 4-5 minutes or until golden brown.
- Drizzle on condensed milk and powder sugar, and enjoy!
Hi Tiffy,
I once tried this in London’s Chinatown – 50 years ago – and I’ve been searching for an authentic recipe ever since.
Having found yours and in an attempt to be creative myself, I wondered if you have ever tried mixing fruit puree with the milk before adding the starch and sugar. Does it just ruin the effect?
I was particularly thinking of banana which naturally contains fructose and lecithin/pectin so I imagine all three ingredients will need adjusting.
I’m going to experiment myself but I imagine your experience as a creator is far superior to my experience as a simple diner.
Any thoughts or shared experience would be appreciated.
Colin
Hi Colin! That sounds like a really creative idea! I’ve actually never tried that before. But, depending on what fruit you use, I believe it can affect the consistency, so yes, you may have to adjust the ingredients a little to match the original recipe’s consistency. Banana does sound like a great option! Please let me know how it turns out, because that sounds like a delicious dessert! I might have to try it myself as well.
Tiffy