Ingredients
Milk Paste
Milk 250g
Cornstarch 30g
Sugar 25-35g (adjust to taste)
Coating Ingredients
Cornstarch (as needed)
Egg liquid (as needed)
Breadcrumbs (as needed)
Flavorless vegetable oil (corn oil, rapeseed oil, soybean oil, etc.) (as needed)
In a small saucepan (a heavy-bottomed one is recommended), whisk together the milk, cornstarch, and sugar until well combined.
“Cook over low heat, stirring non-stop until the custard is thick, glossy, and smooth. Then turn off the heat.
❗️ Crucial Tip: Low heat and constant stirring are key! Do not get lazy here. If you stop stirring or use high heat, the starch will clump up or the milk will scorch (burn) on the bottom of the pan.”
Line the container with plastic wrap for easy unmolding.
- Pour & Smooth: Pour the warm milk paste into the lined container and level the top.
- Cover Properly: Place a sheet of plastic wrap directly on the surface of the mixture, pressing out any air bubbles.
- Important: The wrap must touch the custard (“skin-contact”) to prevent a dry film from forming. Do not just cover the rim of the bowl.
- Chill: Refrigerate for 2–4 hours until completely firm.
- Quick Method: In a hurry? Pop it in the freezer for about 1 hour. This hardens it quickly, making it much easier to cut into neat pieces.
Remove the chilled milk block from the fridge and cut it into long strips.
Start by dredging each milk strip in cornstarch, ensuring they are evenly coated. Shake off any excess.
Then, coat the starch-dusted strips in beaten egg wash, ensuring they are fully covered.
Lastly, roll the egg-coated strips in breadcrumbs until they are fully covered and crispy-looking.
Wrap them all up and set them aside.
- Heat Oil: Heat the oil in a deep pan or wok to 150°C (300°F).
- Tip: This is roughly medium-low heat. If you don’t have a thermometer, test with a wooden chopstick; small bubbles should form around it slowly.
- Fry: Gently lower the breaded milk strips into the oil. Fry for 1–2 minutes, turning occasionally, until they turn a beautiful golden brown.
- Note: Do not overcook, or the inside might melt out!
- Drain & Serve: Remove the strips with a slotted spoon and place them on paper towels to drain excess oil. Let them cool for a minute (the inside will be very hot!), then enjoy immediately.
