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Deep Fried Milk

Milk is mixed with condensed milk, sugar, and cornstarch to make a sweet custard. Then, it is fried to a golden brown for crispiness.
Prep Time4 hrs 15 mins
Cook Time20 mins
Course: Dessert
Keyword: cantonese, dessert, dim sum, milk
Servings: 4 people


milk mixture

  • 2 cups milk
  • ½ cup corn starch
  • 2 tablespoon condensed milk
  • ½ tablespoon sugar
  • 1 teaspoon vanilla extract


  • 2 tablespoon corn starch
  • 2 tablespoon rice flour or all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • ½ cup ice cold water
  • 1 teaspoon oil


  • 2 cups corn oil


  • powdered sugar


  • In a pot, add 1/2 cup corn starch, 2 cups milk, 2 tablespoons condensed milk, 1 tablespoon sugar, and 1 teaspoon vanilla. Place pot on the stove and turn to medium heat. Start mixing everything together by whisking continuously until there are no clumps. Stir occasionally so the corn starch is not stuck at the bottom. Once the mixture has thickened (takes 5-6 minutes), take it off the fire. Note: I recommend a stainless steel pan for this step so you don’t scratch your pots/pans.
    ½ cup corn starch, 2 tablespoon condensed milk, ½ tablespoon sugar, 1 teaspoon vanilla extract
  • Line your container (6x6 or 8x8 inches works best) with parchment paper. Add the milk mixture in the container and spread evenly. Cover the milk mixture with leftover parchment paper on top. Make sure the top is covered so the water moisture doesn’t get inside (this part will make it watery). Cover with a lid and refrigerate for a minimum of 4 hours or overnight.
  • After refrigeration, take the milk out of the fridge. Remove the top parchment paper only and place a cutting board on top of the container. Gently flip the container upside down and remove the back of the parchment paper. Slice in 2 inches long and one inch width pieces.
  • To make the batter, mix 2 tablespoon cornstarch, 2 tablespoon rice flour, 1 teaspoon baking powder, pinch of salt, 1/2 cup ice cold water, and 1 teaspoon oil until there are no clumps. This makes a crispy and light batter. Note: If you want a crispier batter, I recommend doing the panko bread crumb method! You can do this by coating milk with flour, eggs, then panko bread crumbs ◡̈
    2 tablespoon corn starch, 2 tablespoon rice flour, 1 teaspoon baking powder, pinch of salt, ½ cup ice cold water, 1 teaspoon oil
  • Heat corn oil to 350 degrees Fahrenheit. Once the oil is hot, gently coat the milk with the batter mixture. Gently drop the milk in the oil and fry for 2-3 minutes until golden brown. The closer you are when you’re dropping the milk to the oil, the less splatter there will be.
    2 cups corn oil
  • Let the fried milk rest on a paper towel or wire rack and pat the oil off so its less oily! Let it cool down for a few minutes before eating. You can also dust powdered sugar on top for little bit of sweetness. Hope you enjoy.



Who is the genius behind fried milk? i’m loving the custard texture and crispy wafer exterior ☺️ #milk #dessert #learnontiktok #tiktokpartner

♬ Strangely beautiful piano instrumental song - INOSHIN

Did you make this recipe? Tag @cookwithdanaa on instagram to show me your beautiful creations!