It is said that buying in bulk is the smart way to shop. Items are often cheaper when purchased in large quantities, but unless you’re a family of 8, you often find yourself left with more food than is possible to consume in the time before it expires. If you have too much milk on your hands and want to use it before it goes bad, this Chinese milk pudding dessert is the most delicious way to do it!
Ingredients:
- ½ cup milk
- 1 cup panko crumbs
- 1 egg
- 6 tablespoons cornstarch
- 40 grams sugar
Instructions:
- In a non-stick pot, add milk, 4 tablespoons of cornstarch, and sugar. Bring it to a simmer, but keep stirring consistently to prevent burning and sticking.
- Cook on medium heat for 3-5 minutes, until it becomes a thick consistency and is no longer runny.
- Line a container with parchment paper, pour in the milk mixture, flatten, and add another piece of parchment paper on top to prevent moisture from coming in. Rest in the fridge for 2 hours or overnight.
- Cut the milk pudding into 8 even pieces.
- Cover in corn starch, then egg, then panko.
- Deep fry for 4-5 minutes or until golden brown.
