This is my take on the famous Cantonese Fried Milk dessert. Instead of coating the milk in panko breadcrumbs, I like to wrap it with spring roll wrappers. It is crispier and a little easier to make. I love to dip these in a side of sweetened condensed milk.
Can't get enough of Chinese desserts? Try my Hong Kong French Toast and Buffet-style Jello next!
๐จ๐ณ About This Recipe
Fried Milk is a popular Cantonese dessert. I have recently seen them pop up all over social media so I wanted to try making them myself. The first time I actually ate them was at an all-you-can-eat sushi restaurant in Vancouver. The outside was crispy and the inside was like milk pudding.
If you have never made this before, you are probably wondering how the heck you fry milk. The first step is to mix the milk with cornstarch and make a pudding. The pudding is poured into a rectangular container and then refrigerated for 1 hour until it turns into a solid block. Then, it is cut into sticks. In the traditional recipe, the sticks are coated in egg and panko breadcrumbs before being deep-fried, but I like to use spring roll wrappers instead.
๐ฅฅ Ingredients
For this recipe, you will need spring roll wrappers, coconut milk, regular milk, cornstarch, salt, and sugar.
For the milk mixture, you can technically use any combination of milk or just one type of milk. Personally, I love the flavor of coconut milk, so that is why I am including it. I have even heard you can use yogurt but I have never tried it.
For the spring roll wrappers, I am using the smaller sheets which are about 6 by 6 inches. I like to double-wrap each one so that they are less likely to leak.
๐ช Instructions
STEP 1: Combine the milk, coconut milk, cornstarch, sugar, and salt in a small saucepan. Heat it over medium-high heat and stir constantly until it is thickened. It should have the consistency of a thick pudding.
STEP 2: Put a little bit of oil on a paper towel and grease the inside of a rectangular container. Pour the milk mixture into the container and use a spatula to smooth out the surface. Cover with plastic wrap and refrigerate for at least one hour to allow the mixture to solidify.
STEP 3: When the milk mixture is solidified, invert it onto a cutting board, and cut it into small sticks about ยฝ an inch wide.
STEP 4: Now it is time to wrap milk. Before starting, combine 1 teaspoon of cornstarch with 1 tablespoon of water. We will use this to help seal the spring rolls.
STEP 5: Place a spring roll wrapper with one corner facing away from you. Place a milk stick approximately two inches from the corner. Begin rolling from the corner nearest to you. When the bottom corner goes over the filling, fold in the sides. Continue rolling until you reach the end, but before sealing the roll, lightly dampen the remaining area with cornstarch water to help it stick. Seal the roll. Repeat with another wrapper to double-wrap it.
STEP 6: Heat about 1 inch of oil to 350ยฐF. Fry 6-8 rolls at a time, gently stirring them for about 1-2 minutes until they are golden brown. If any milk custard begins to leak out, remove them immediately. Transfer to a wire rack to drain excess oil. Serve with a side of sweetened condensed milk. Enjoy!
๐ Note
The key to this recipe is to fry the milk in very hot oil for only a short amount of time. Basically, we want to quickly brown the outside but not cook it too long so that the filling boils and leaks out. If it leaks, it will cause a lot of oil splatter and a mess to clean up later.
๐ Recipe
Easy Fried Milk
Ingredients
- 1 cup milk
- 400 ml canned coconut milk
- ยฝ cup cornstarch (plus more for sealing the spring rolls)
- โ cup sugar
- ยผ teaspoon coarse kosher salt
- spring roll wrappers
- 1 can sweetened condensed milk (for serving)
Instructions
- Combine the milk, coconut milk, cornstarch, sugar, and salt in a small saucepan. Heat it over medium-high heat and stir constantly until it is thickened. It should have the consistency of a thick pudding.
- Put a little bit of oil on a paper towel and grease the inside of a rectangular container. Pour the milk mixture into the container and use a spatula to smooth out the surface. Cover with plastic wrap and refrigerate for at least one hour to allow the mixture to solidify.
- When the milk mixture is solidified, invert it onto a cutting board, and cut it into small sticks about ยฝ an inch wide. Now it is time to wrap milk. Before starting, combine 1 teaspoon of cornstarch with 1 tablespoon of water. We will use this to help seal the spring rolls.
- Place a spring roll wrapper with one corner facing away from you. Place a milk stick approximately two inches from the corner. Begin rolling from the corner nearest to you. When the bottom corner goes over the filling, fold in the sides. Continue rolling until you reach the end, but before sealing the roll, lightly dampen the remaining area with cornstarch water to help it stick. Seal the roll. Repeat with another wrapper to double-wrap it.
- Heat about 1 inch of oil to 350ยฐF. Fry 6-8 rolls at a time, gently stirring them for about 1-2 minutes until they are golden brown. If any milk custard begins to leak out, remove them immediately. Transfer to a wire rack to drain excess oil. Serve with a side of sweetened condensed milk. Enjoy!
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