MILK IN CHINA RECIPES
FRIED MILK | CHINA SICHUAN FOOD
Fried milk with bread crumbles, making 20 to 24 pieces. Serving around 4 to 6 people.
Provided by Elaine
Categories Chinese
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 8
Steps:
- 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 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.
Nutrition Facts : Calories 258 kcal, CarbohydrateContent 30.3 g, ProteinContent 4.7 g, FatContent 13.8 g, SaturatedFatContent 9.4 g, CholesterolContent 94 mg, SodiumContent 250 mg, FiberContent 1.8 g, SugarContent 9 g, ServingSize 1 serving
WHAT’S THIS FRIED MILK CUSTARD? | RED COOK
Provided by Kian Lam Kho
Number Of Ingredients 11
Steps:
- Combine all the custard ingredients in a medium saucepan and mix well. Be sure to blend the cornstarch completely with the milk. Heat the custard mixture over medium heat and use a wooden spoon to stir constantly while heating. As the custard begins to thicken stir the custard vigorously to prevent lumps from forming. Turn the heat off once all the mixture becomes a very thick custard. It will have the consistency of mashed potatos. While the custard is still hot spread it in a loaf pan as evenly as possible. Cool the custard and refrigerate for at least four hours.
- Combine the flour and baking powder together in a medium mixing bowl and mix well. Add the egg and water to the flour and mix well. Remove the cooled custard from the loaf pan. It should slip off the loaf pan easily. Cut the custard into large sticks of about two inches long and 3/4 inch thick.
- Heat the vegetable oil in a wok over medium heat until it is just beginning to shimmer or about 350° F. Put all the custard sticks in the batter and make sure they are all coated evenly. Individually drop the battered custard sticks into the oil and fry them for about 8 minutes or until golden brown. Remove the fried custard from the wok and drain excess oil on two layers of paper towel.
- Arrange the fried custard sticks on a plate and dust with confectionary sugar. Serve immediately while still hot accompanied by the condensed milk for dipping.
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