Fried milk (炸鲜奶) is a Cantonese dessert that just melts in your mouth.It’s a soft custard-y pudding bite that solidifies enough to coat in coconut flakes and fry until warm and toasty.Its light sweetness will be nostalgic for many of you!  How Do You Make Fried Milk?  Fried milk starts with a simple milk pudding that you cook with whole milk, heavy cream, and vanilla.

It’s thickened with cornstarch (rather than gelatin), and chilled until set.Then you simply cut it into pieces, coat them in egg, and roll in panko and coconut flakes.The pudding can then be deep-fried or pan-fried until golden.

(Traditionally, you may see this fried milk coated in panko only, but I enjoy the addition of coconut flakes for extra flavor.I also feel it makes the end result less oily.)  Like so many Chinese dishes and desserts, it’s silken and light, and a study in contrasts.The crispy outside gives way to a pillowy, slightly bouncy jello-like pudding.   A Light and Easy Dessert If you remember, I shared a recipe for Milk Pudding over the summer.

It’s this same soft pudding bite simply rolled in coconut flakes.  It is so refreshing and cooling and a great summer dessert, but this recipe is that dessert taken one step further! It’s often served for large crowds and celebratory feasts.It’s also a dim sum item.How it’s made has always puzzled me, until now! One more culinary mystery solved!  Adjusting Sweetness The best part

Read More