Easy Chinese Fried Milk Recipe

This Chinese Fried Milk recipe is a variation on one of China’s most well known desserts. I had tried this on a culinary trip and loved the rich, custard-like consistency inside a flaky shell. Flavorful milk custard and a golden-fried exterior is a winning combination.

I tried different versions and noticed subtle differences in sweetness and texture – Some recipes call for a softer custard while others call for a firmer bite.

I think everyone will enjoy this dish if they appreciate a subtle harmony of flavors and textures. Exploring the Chinese Fried Milk recipe brought back such creative ideas for traditional desserts. Though it appears complicated initially, with some practice, this dessert could be a welcome addition to the dessert repertoire.

Chinese Fried Milk Recipe

The Delicate Taste of Chinese Fried Milk.

When I first tried the recipe for Chinese Fried milk, I was intrigued by the creamy, sweet Milk topped with a crunchy outer layer.
Unlike other desserts, Chinese fried milk has a mild sweetness without being overpowering, and The crunch comes from panko bread crumbs or regular bread crumbs.
I think the deep-frying process makes the Chinese Fried Milk recipe so good.
The preparation calls for a milk base thickened To The desired consistency, chilled, and coated before frying – a dessert that’s swarm and rich/strong .
Whether served as a dessert alone or paired with complementary dishes  the Chinese Fried Milk recipe is simple and elegant.

Ingredients For the Chinese Fried Milk Recipe

Filling Ingredients

Whole Milk
Sugar
Cornstarch
Instant Coffee Mix
Vanilla Extract
Salt

Coating

Egg
Panko

Chinese Fried Milk Recipe Ingredients

Cooking Instructions For the Chinese Fried Milk Recipe

In a saucepan, combine all the milk pudding ingredients. Beat with a whisk until lumps are gone. If needed, strain the batter. It won’t dissolve if you use instant coffee mix till we heat it. Place this on the stove and continue whisking while cooking over medium-low heat. Continue whisking even though it might appear like nothing will happen. As the mixture thickens, you will begin to encounter some resistance. Cook until pudding-like consistency is achieved.

Cover the container with this after I’ve already sprayed it with non-stick spray. I use containers that are 6 by 3 inches. A glass dish can also be used. Use a spatula to smooth the top.

Put the pudding in the refrigerator to refrigerate for at least three to four hours or overnight.

To unmold the pudding, carefully turn the mold upside down and loosen the corners. The pudding should come out easily. Cut to the appropriate size and shape. Make a bread crumb on a shallow tray and an egg wash in a small basin.

For five minutes, preheat the air fryer to 350 F (180 C).

To coat all sides, roll each piece of milk pudding onto bread crumbs after dipping it in milk. Continue with the remaining
Apply some non-stick spray to the air fryer’s basket. The coated milk pudding was arranged in a single layer on the basket. Apply additional cooking spray. After 5 minutes at 350 F (180 C), check to see whether they have turned golden brown; if not, continue air-frying for another 2 to 3 minutes and check once more. If so, flip them upside down and continue air-frying for three more minutes, or until the outside is crispy.

Chinese Fried Milk Recipe Ingredients

Chinese Fried Milk Recipe Cooking Tips

• Use whole milk for the richest and creamiest texture.
• Cornstarch helps create the firm custard needed for frying.
• Stir constantly while cooking the milk mixture to prevent lumps or scorching.
• Sugar should dissolve fully for smooth sweetness throughout the custard.
• Vanilla or almond extract can add extra flavor depth if desired.
• Chill the milk custard thoroughly so it firms enough for clean cutting and frying.
• Cut the chilled custard into even pieces for consistent frying.
• A light batter or breadcrumb coating helps create the crispy outer layer.
• Oil should be hot enough for quick crisping without making the fried milk greasy.
• Fry until lightly golden and crisp while keeping the inside creamy.
• Avoid overcrowding the fryer or pan because the temperature may drop.
• Drain on paper towels to remove excess oil after frying.
• Serve warm for the best contrast between crispy exterior and silky center.
• Condensed milk, powdered sugar, or fruit sauce can add extra sweetness if desired.

Chinese Fried Milk Recipe Storage TIps

Chinese Fried Milk Recipe Storage Tips

• Allow the fried milk pieces to cool before storing.
• Store in airtight containers to help maintain freshness and texture.
• Refrigeration may soften the crispy coating over time, which is normal.
• Reheat gently in the oven or air fryer to help restore crispness.
• Avoid microwaving too long because the coating can become soggy.
• Freeze only if necessary because custard texture may change slightly after thawing.
• Use airtight freezer-safe containers to help preserve flavor quality.
• Separate layers with parchment paper before freezing to reduce sticking.
• Defrost frozen fried milk gradually in the refrigerator before reheating.
• Custard flavor may deepen slightly after overnight storage.
• Keep away from strongly scented foods because dairy absorbs odors easily.
• Use clean utensils when handling leftovers to help maintain freshness.
• Fried dairy desserts are generally best enjoyed within a shorter refrigerated storage period for ideal quality and texture.
• Discard leftovers if the custard develops sour odors, separation, mold, or unusual texture changes.

East Chinese Fried Milk Recipe

5 from 1 vote

Crispy on the outside with a creamy interior, this dessert offers a unique texture that’s light yet indulgent. Sweetened milk is coated and fried to golden perfection, creating a dessert that’s hard to resist.

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Cooling Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 12 Pieces

Course: Dessert

Cuisine: Asian

Calories: 81

Ingredients Instructions Nutrition

Ingredients

  

1x2x3x?

Filling Ingredients:

• 2 cups Whole Milk
• 1/4 cup Sugar
• 1/2 cup Cornstarch
• 1/4 cup Instant Coffee Mix
• 1/2 tsp Vanilla Extract
• 1/4 tsp Salt

Coating

• 1 large Egg beaten
• 1 cup Panko bread crumbs (or more as needed)

Instructions

1. In a saucepan, combine all the milk pudding ingredients. Beat with a whisk until lumps are gone. If needed, strain the batter. It won't dissolve if you use instant coffee mix till we heat it. Place this on the stove and continue whisking while cooking over medium-low heat. Continue whisking even though it might appear like nothing will happen. As the mixture thickens, you will begin to encounter some resistance. Cook until pudding-like consistency is achieved.
2. Cover the container with this after I've already sprayed it with non-stick spray. I use containers that are 6 by 3 inches. A glass dish can also be used. Use a spatula to smooth the top.
3. Put the pudding in the refrigerator to refrigerate for at least three to four hours or overnight.
4. To unmold the pudding, carefully turn the mold upside down and loosen the corners. The pudding should come out easily. Cut to the appropriate size and shape. Make a bread crumb on a shallow tray and an egg wash in a small basin.
5. For five minutes, preheat the air fryer to 350 F (180 C).
6. To coat all sides, roll each piece of milk pudding onto bread crumbs after dipping it in milk. Continue with the remaining
7. Apply some non-stick spray to the air fryer's basket. The coated milk pudding was arranged in a single layer on the basket. Apply additional cooking spray. After 5 minutes at 350 F (180 C), check to see whether they have turned golden brown; if not, continue air-frying for another 2 to 3 minutes and check once more. If so, flip them upside down and continue air-frying for three more minutes, or until the outside is crispy.

Nutrition Facts

East Chinese Fried Milk Recipe

Serving Size

 

1 serving

Amount per Serving

Calories

81

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.3

g

Cholesterol

 

5

mg

2

%

Sodium

 

101

mg

4

%

Potassium

 

71

mg

2

%

Carbohydrates

 

15

g

5

%

Fiber

 

0.3

g

1

%

Sugar

 

6

g

7

%

Protein

 

2

g

4

%

Vitamin A

 

66

IU

1

%

Calcium

 

59

mg

6

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

FAQ For the Chinese Fried Milk Recipe

Question: What is the Chinese Fried Milk Recipe?
A: The Chinese Fried Milk Recipe is a popular dessert made by coating a sweetened milk mixture with a batter and deep-frying it until crispy. It is often served as a warm, creamy treat with a golden, crunchy exterior.

Question: How do you make the Chinese Fried Milk Recipe?
A: To make the Chinese Fried Milk  Recipe, you mix milk with sugar and cornstarch to create a thickened milk base, chill it, then cut it into pieces. These pieces are dipped in a batter and deep-fried until golden and crispy.

Question: Can I use a different type of milk for the Chinese Fried Milk Recipe?
A: Yes, you can substitute regular cow’s milk with plant-based milk like almond, coconut, or soy milk in the Chinese Fried Milk Recipe. However, the flavor and texture may differ slightly depending on the milk used.

Question: What is the best way to serve the Chinese Fried Milk Recipe?
A: The Chinese Fried Milk Recipe is best served warm, straight after frying. You can garnish it with powdered sugar or drizzle with sweet syrup for added flavor. It pairs well with fruits or a scoop of ice cream for a delightful dessert.

Question: Can I make the Chinese Fried Milk Recipe in advance?
A: While it’s best to enjoy the Chinese Fried Milk Recipe immediately after frying for the crispiest texture, you can prepare the milk mixture in advance and chill it. However, the fried pieces are best served fresh for the best experience.

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BdRecipes

Laurel Rodgers is a recipe collector and co-founder of World Travel Recipes. Since 2014, she and John Rodgers have traveled to 165 of the 195 countries, gathering over 5,000 recipes directly from local cooks, markets, and small restaurants. Laurel participates in cooking classes, works with host families, and documents recipes as they are prepared. She manages recipe organization and ensures each recipe is written so it can be followed in a real home kitchen.
Recipes are gathered in person and written for real-world cooking conditions.

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