Crispy Fried Milk Sticks
A beloved Chinese dessert featuring silky milk custard cut into sticks, coated in a light crispy batter, and deep-fried to golden perfection. The contrast between the creamy interior and crunchy exterior makes these irresistible.
Story
These crispy fried milk sticks are a classic dim sum-style dessert that originated in Guangdong province. The key is getting the milk custard thick enough to hold its shape while remaining silky smooth.
Ingredients
whole milk
2 cups
cornstarch
1/4 cup
granulated sugar
3 tablespoons
unsalted butter
2 tablespoons
all-purpose flour
1 cup
baking powder
1/2 teaspoon
water
3/4 cup
vegetable oil for frying
enough to fill pan
Instructions
1
Make the milk custard
In a non-stick saucepan, whisk together the milk, cornstarch, and sugar until smooth. Add the butter and place over medium heat. Stir constantly with a wooden spoon or silicone spatula. Cook until the mixture thickens into a thick, paste-like consistency that pulls away from the sides of the pan. This takes about 8-10 minutes.
2
Chill and set
Pour the thick milk mixture into a lightly oiled loaf pan or rectangular container. Smooth the top and cover with plastic wrap. Refrigerate for at least 2 hours until completely firm and set.
3
Prepare the batter
In a mixing bowl, combine the flour and baking powder. Slowly add the water while whisking until you have a smooth, thick batter similar to pancake batter. Let it rest for 5 minutes.
4
Cut and coat
Remove the set milk from the refrigerator. Invert onto a cutting board and cut into rectangular sticks about 3 inches long and 1/2 inch thick. Dip each stick into the batter, letting excess drip off.
5
Fry until golden
Heat about 2 inches of oil in a deep pan to 350°F (175°C). Carefully add the battered milk sticks in batches, being careful not to overcrowd. Fry for 2-3 minutes until deep golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Serve warm.
