Taiwanese Fried Milk (炸鮮奶)

Ingredients

• 2 cups Canned Coconut Milk
• 1/2 cup Cornstarch
• 1/4 cup Sugar
• 1 tsp Vanilla Extract
• 1/2 cup All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 2 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, combine the 2 cups of Canned Coconut Milk, 1/2 cup Cornstarch, 1/4 cup Sugar, and 1 tsp Vanilla Extract. Place the saucepan over medium heat, stirring constantly with a whisk or spoon. Cook for 5-7 minutes, until the mixture thickens significantly, becoming very thick and pulling away from the sides of the pan.
2. 2Pour the thickened mixture into an 20.32 × 20.32 cm square pan and spread it evenly with a spatula. Refrigerate the pan for at least 2 hours, or until the mixture is completely firm to the touch.
3. 3Once firm, remove the chilled mixture from the pan. Using a sharp knife, cut the firm mixture into 1.27 cm wide by 5.08 cm long sticks.
4. 4In a medium bowl, whisk together the 1/2 cup All-Purpose Flour, 1/2 tsp Baking Powder, and 1/4 tsp Salt until well combined.
5. 5Carefully coat each stick of the firm mixture completely with the flour mixture, ensuring an even layer on all sides.
6. 6Pour the 2 cups of Vegetable Oil into a deep fryer or a large heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 175°C on a deep-fry thermometer.
7. 7Carefully place a few coated sticks into the hot oil, ensuring not to overcrowd the pot. Fry the sticks in batches for 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides.
8. 8Using a slotted spoon, remove the fried sticks from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot.

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