Chinese Desserts
Crispy Fried Milk Recipe
Crispy Fried Milk is a classic Cantonese dessert featuring silky milk custard coated in a light crispy crust and deep-fried until golden brown. Crunchy on the outside and creamy on the inside, this dim sum favorite is perfect for special occasions or as a sweet treat after dinner.
- Total
- 2 Hours 30 Minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Desserts
- Method
- Frying
- Total Time
- 2 Hours 30 Minutes
- Difficulty
- Intermediate
- Main Ingredient
- Whole Milk
About This Recipe
Crispy Fried Milk is a classic Cantonese dessert featuring silky milk custard coated in a light crispy crust and deep-fried until golden brown. Crunchy on the outside and creamy on the inside, this dim sum favorite is perfect for special occasions or as a sweet treat after dinner.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Helpful for practicing timing, heat control, and the order of adding ingredients.
- Gives the dish a clear sweet flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 250g Whole Milk
- 20g Granulated Sugar
- 30g Cornstarch
- 10g Panko Breadcrumbs
- 1 Egg
- 5g All-Purpose Flour
- 1 tbsp Baking Powder
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Whole Milk
This ingredient helps define the flavor, texture, or structure of the dish.
Granulated Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Cornstarch
Starch helps sauces cling and can protect sliced meat during quick cooking.
Panko Breadcrumbs
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Step-by-Step Instructions
Step 1
Gather and measure all ingredients.
Step 2
Whisk together the milk, sugar, and cornstarch until completely smooth.
Step 3
Cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard.
Step 4
Transfer the custard to a lined container and refrigerate for at least 2 hours until fully set.
Step 5
Cut the chilled custard into rectangular pieces.
Step 6
Beat the egg in a bowl.
Step 7
Whisk the flour and baking powder into the egg until a smooth batter forms.
Step 8
Coat each custard piece in batter, then cover evenly with panko breadcrumbs.
Step 9
Heat oil to 175°C (350°F) and fry until the coating begins to set.
Step 10
Continue frying until golden brown on all sides, then drain on paper towels.
Step 11
Serve warm.
Step 12
Enjoy the crispy exterior and creamy milk filling.
Cooking Tips
- Chill the milk custard completely before cutting and frying.
- Maintain the oil temperature at around 175°C (350°F) for even cooking.
- Avoid overcrowding the fryer to keep the coating crisp.
- Serve immediately after frying for the best texture.
- Panko breadcrumbs create a lighter and crispier coating than regular breadcrumbs.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
Crispy Fried Milk is a classic Cantonese dessert featuring silky milk custard coated in a light crispy crust and deep-fried until golden brown. Crunchy on the outside and creamy on the inside, this dim sum favorite is perfect for special occasions or as a sweet treat after dinner.
Ingredients
- 250g Whole Milk
- 20g Granulated Sugar
- 30g Cornstarch
- 10g Panko Breadcrumbs
- 1 Egg
- 5g All-Purpose Flour
- 1 tbsp Baking Powder
Method
- Gather and measure all ingredients.
- Whisk together the milk, sugar, and cornstarch until completely smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard.
- Transfer the custard to a lined container and refrigerate for at least 2 hours until fully set.
- Cut the chilled custard into rectangular pieces.
- Beat the egg in a bowl.
- Whisk the flour and baking powder into the egg until a smooth batter forms.
- Coat each custard piece in batter, then cover evenly with panko breadcrumbs.
- Heat oil to 175°C (350°F) and fry until the coating begins to set.
- Continue frying until golden brown on all sides, then drain on paper towels.
- Serve warm.
- Enjoy the crispy exterior and creamy milk filling.
More Chinese Recipe Guides
Related Recipes
Keep exploring Chinese home cooking with similar recipes and beginner-friendly dishes from the collection.
