Crispy and Creamy Fried Milk
A complete recipe for popular Taiwanese night market fried milk, crispy on the outside with a soft, melting milk pudding inside.
Servings Ingredient Calculator
Default: 2-3 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Milk500ml
- Cornstarch60g (approx. 6 tbsp)
- Sugar50g (approx. 4 tbsp)
- Condensed Milk2 tbsp (30g)
- Salt1/8 tsp (a pinch)
🥣 Sauce & Seasoning
- Frying Mix Powder100g
- Cold Water120ml
- Breadcrumbs100g
- Cooking OilAs needed (for frying)
🌿 Toppings & Garnish
- Powdered SugarA pinch
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Cornstarch | Potato Starch | Substitute at a 1:1 ratio; potato starch is slightly more viscous, but the texture difference is minimal. |
| Condensed Milk | Milk + Sugar | In place of 2 tbsp condensed milk, simmer 3 tbsp milk and 1 tbsp sugar over low heat; flavor may be slightly lighter. |
| Frying Mix Powder | Flour + Baking Powder + Salt | Mix at a 1:1 ratio (100g flour + 1/2 tsp baking powder + pinch of salt); crispiness may be slightly reduced. |
| Powdered Sugar | Sugar + Starch | Blend sugar and starch in a 9:1 ratio finely in a blender; virtually no difference in taste or texture. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
In an unheated pot, combine 500ml milk, 60g cornstarch, 50g sugar, 2 tbsp condensed milk, and a pinch of salt. Whisk well until starch completely dissolves.
Turn heat to low and stir continuously with a spatula for 5-7 minutes until the mixture thickens into a heavy paste.
Line a square container with plastic wrap, pour in the thickened milk paste, smooth top, and chill in the fridge for at least 2 hours until firm.
Take out the solid milk pudding and cut it into bite-sized squares or sticks on a cutting board.
Dip milk pieces into batter mix (100g frying powder + 120ml cold water), then coat evenly with breadcrumbs.
Deep-fry in 170°C oil for 1-2 minutes until golden brown and crispy, then remove and drain oil.
🌟 Pro Chef Tips
- • Keep stirring the milk mixture constantly while heating to ensure a smooth texture.
- • Chilling the milk paste thoroughly in the fridge for at least 2 hours is the key step to success.
- • Fry quickly at a high temperature (170-180°C) so it doesn't absorb excess oil.
⚠️ Avoid Common Pitfalls
- ❌ Cooking over high heat causes the bottom to burn and form lumps before starch cooks.
- ❌ Insufficient chilling leads to the pudding collapsing when cut or coated.
- ❌ Frying for too long at a low temperature causes filling to melt and leak into the oil.
🧂 Spice & Seasoning Adjustments
- • Add 2-3 drops of vanilla extract, or 1 tbsp of matcha/cocoa powder while simmering the milk mixture for variations.
- • Dusting finished bites with cinnamon sugar or drizzling extra condensed milk enhances flavor.
🧊 Storage & Reheating
- • The chilled milk pudding block can be refrigerated for up to 2 days in an airtight container.
- • Once fried, eat immediately for best crispiness, or freeze leftovers and reheat via air fryer.
❓ Frequently Asked Questions
Q. How should I reheat leftover fried milk?
A. Reheat in an air fryer at 180°C for 3-4 minutes to restore its crispiness.
Q. Can I use wheat flour or glutinous rice flour instead of cornstarch?
A. Flour adds a heavy raw taste and rice flour makes it too sticky; cornstarch works best for the soft pudding texture.
Q. Can this be made using an air fryer instead of deep frying?
A. Yes, spray oil generously on the surface and bake in an air fryer at 190°C (375°F) for 7-8 minutes for a lighter, less oily result.
Q. Can I use soy milk or low-fat milk instead of regular milk?
A. Low-fat milk or soy milk can be used, though whole milk yields the richest and creamiest flavor profile.
Q. What should I do if the milk pudding doesn't set firmly in the fridge?
A. It may not have been thickened enough while simmering. Place it in the freezer for 30-60 minutes to quickly firm up before slicing.