Deep-fried Milk

Saturday, December 13, 2008

This sweet treat with coconut aroma has a soft pudding-like center and crunchy shell.

#Milk Custard	#Coating
100 g Cornstarch 300 ml Milk 300 ml Coconut milk angiesrecipes 2 tbsp Sweetened condensed milk angiesrecipes 1/2 tsp Salt	1 cup German #405 flour 4 tbsp Cornstarch 1 tsp Baking powder 2 tsp Lemon juice 4 tbsp Salad oil Some water

Combine together 250ml milk, coconut milk, sweetened condensed milk and salt in a pot. Set the pot over medium low heat. Don’t bring it to a boil. Dissolve the cornstarch in 50 ml of milk and slowly stir it into heated milk until the mixture is thick and smooth. Spread evenly in a rectangle dish and smooth the surface. Refrigerate until firm.
To prepare the coating by mixing flour, cornstarch and baking powder in a bowl. Add in lemon juice, oil and enough water to make a thick mixture. Cut the milk custard into the smaller slices, using wet knife. Heat some oil to 175C/350F. Coat the custard with the prepared mixture and fry until light brown and crunchy. Drain on paper towels. Serve hot with sweetened condensed milk.

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