Taiwanese Fried Milk (without egg)

Ingredients

• 2 cups Whole Milk
• 0.5 cup Cornstarch
• 0.25 cup Sugar
• 1 tsp Vanilla Extract
• 0.5 cup All-Purpose Flour
• 0.25 cup Tapioca Starch
• 2 cups Vegetable Oil

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

Instructions

1. 1In a saucepan, combine milk, cornstarch, and sugar. Stir well until cornstarch is dissolved.
2. 2Cook over medium heat, stirring constantly, until the mixture thickens into a custard. This should take about 5-7 minutes.
3. 3Remove from heat and stir in vanilla extract.
4. 4Pour the custard into a lightly oiled square dish and spread evenly.
5. 5Let it cool completely, then refrigerate for at least 2 hours to firm up.
6. 6Cut the chilled custard into 2.54 cm cubes.
7. 7In a shallow dish, combine all-purpose flour and tapioca starch.
8. 8Coat each custard cube with the flour mixture.
9. 9Heat vegetable oil in a deep fryer or large pot to 175°C.
10. 10Fry the custard cubes for 1-2 minutes, or until golden brown and crispy.
11. 11Remove and drain on paper towels. Serve immediately.

Substitutions

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