Chinese Fried Milk (White Coffee Flavor and Air-Fryer version)

Chinese Deep-Fried Milk (White Coffee Flavor and Air-Fryer version)

Chinese Fried Milk (White Coffee Flavor and Air-Fryer version)

Course: Dessert

Cuisine: Chinese

Prep Time: 10

Cook Time: 15

Chill in the fridge: 4

Total Time: 4 25

Servings: pieces (depends on the size)

Calories: 95kcal

Author: Marvellina

A dessert that offers a delightful contrast of textures: a crispy, golden exterior and a creamy, silky interior. Chinese fried milk is enjoyed for its sweet, creamy flavor and satisfying crunch.

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US Customary - Metric

Ingredients

Milk pudding:

500 g whole milk see notes
50 g sugar more or less to your taste
60 g cornstarch
30 g instant coffee mix I use white coffee, omit if you want original flavor
½ tsp vanilla extract
¼ tsp salt

For air-frying coating:

1 large egg beaten
1 cup panko bread crumbs or more as needed
Cooking spray

Instructions

Prepare milk pudding:

Combine all ingredients for milk pudding in a saucepan. Use a whisk to combine until there are no lumps. Strain the batter if necessary. If you use instant coffee mix, it won't dissolve yet until we cook it later
Put this on the stove and cook on medium-low heat and keep whisking. It may seem like nothing is going to happen, but keep whisking. You will start to feel some resistance as the mixture thickens. Cook until it thickens like pudding
Spread this on the container that I have previously sprayed with non-stick spray. I use 6 x 3 inches container. You can use a glass dish too. Smooth the top with a spatula

Chill the pudding:

Move the pudding to the fridge and let it chill for at least 3-4 hours or overnight

Air-frying:

Unmold the pudding by loosening the edges and gently turning the mold upside down and the pudding should plop right out. Cut into desired size and shape
Prepare an egg wash in a small bowl and a bread crumb in a shallow platter
Preheat the air fryer at 350 F (180 C) for 5 minutes
Dip each milk pudding piece in a milk and then roll onto bread crumb to coat all the sides. Repeat with the rest
Spray the basket of the air fryer with some non-stick spray. Arranged the coated milk pudding on the basket in one layer only. Spray with more cooking spray. Air fry at 350 F (180 C) for 5 minutes and then check if they have turn golden brown, if not, air fry another 2-3 minutes and check again. If they have, turn the bottom-side up and air fry for another 3 minutes or until they are crispy on the outside

To serve:

Serve immediately when they are still crispy

Storage:

They are best served on the same day, but if you do have some leftovers, transfer them to an air-tight container and store them in the fridge for about 2-3 days. Do not freeze as it changes the texture of the pudding
When ready to serve again, simply reheat in the air fryer at 320 F (160 C) for 5 minutes or until crispy again on the outside

Notes

I highly recommend using whole milk or half and half. It provides acreamy texture and good mouthfeel. I have tried skim milk and low-fat milk and I can immediately tell the difference.

Nutrition