Fried milk
Custard:
250 ml milk
50 g cornstarch
20 g sugar
Batter:
150 ml water
100 g wheat flour
4 tbsp cornstarch
1 tsp baking powder
For dipping:
Sweetened condensed milk
1. First make the custard by combining sugar and 200 ml milk in a saucepan. Dissolve the cornstarch in 50 ml of milk and slowly stir it into the mix. Set the saucepan over low heat and stir constantly until the milk gets thick. Then remove from heat. If the mixture is too lumpy, use a hand blender to make it smooth.
2. Grease a rectangular container (about 23x15 cm) with oil. Pour the mixture in the container and spread evenly. The layer should be about 1.5 cm thick, any more and the end-result gets too gooey. Any less and it will break apart when you try to get it on the pan. Refrigerate at least 3 hours until firm.
3. Prepare the batter by mixing water, flour, cornstarch and baking powder in a bowl. Take the milk custard out of the fridge and cut into small slices, using a wet knife.
4. Heat 2 tablespoons of oil on a frying pan or wok. Dip the custard slices into the batter and then fry until golden brown. Set on kitchen paper to drain the excess oil. Serve right away with sweetened condensed milk. And don't forget to enjoy!
GB TIMESnot mine.credit and source:
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