Fried Milk - Milk Tea Version (Cantonese dessert)
I grew up having this popular dessert at dim sum restaurants and they are a sweet pudding-like milk filling coated with a golden crust, and today we are making a milk tea version of it.
- Prep: 4 h
- Cooking: 20 min
Ingredients
- Pudding:
- 2 cups (500 ml) Whole Canadian Milk
- 60g (6 tbsp) Cornstarch
- 60g (5 tbsp) Granulated Sugar
- 2 Ceylon tea bags
- Coating:
- ½ cup corn starch
- 1 Egg, beaten
- 1 cup Panko Breadcrumbs
- Oil for spraying
Make it with Canadian Dairy
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Preparation
Place parchment paper in a rectangular pan.
In a saucepan, combine 300mL whole milk, sugar and tea bags. Let tea steep in the milk for 5-10 minutes on low heat while stirring.
In a separate cup, add corn starch into 200mL of cold milk and stir until corn starch dissolves.
Pour in corn starch mixture into the saucepan and remove tea bags. Keep stirring the mixture on low-medium heat to avoid sticking and until the mixture thickens.
Pour mixture into the rectangular pan and cover it. Refrigerate for 3 hours until it becomes pudding-like.
Once pudding is chilled and set, remove it from the rectangular pan and place it on a cutting board. Cut pudding into bite-size pieces.
Coat each piece with cornstarch, then with egg, and finally with panko breadcrumbs. Make sure all sides are covered.
Place each piece into the air fryer and spray oil. Air fry at 350F for 10 minutes. Flip fried milk, spray oil again and fry for another 5 minutes to cook evenly.
Once the fried milk is cooked, remove from the air fryer basket and let it cool for 3-5 minutes.
Serve with condensed milk (optional) and enjoy it warm or cold!
