Fried Milk Balls

I've tried this dessert in a tiny restaurant at Zhuhai, China in Aug this year. Before that, I've never imagined that milk could be fried! The sticky white milk inside the fried batter was a somewhat a cross between tofu and almond jelly (firm yet springy with slight milky aftertaste). It was whilst surfing the net for some unique finds that I came across this recipe for Fried Milk Balls and decided to try it this weekend.

The recipe is rather simple. However, after boiling the milk mixture, the final gluey, sticky look wasn't much appetizing although there's still a slight milky aroma to it.

Anyway, the verdict is that the dish could be better if it has a stronger milk taste. It might be because I've added low-fat fresh milk instead of full-cream milk which I suppose the recipe might have meant when it simply say "milk".

(Recipe Adapted from "Angie's Recipes")

Ingredients:

• 50g Cornstarch
• 250ml Milk (Better to use Full-Cream Milk)
• 20g Granulated Sugar

Batter Mixture:

• 75ml Water
• 100g Plain Flour
• A pinch of Salt
• 1 tsp Baking Powder

Method:

1. Mix sugar and cornstarch in saucepan and gradually stir in milk, stirring constantly over medium heat till gluey texture formed. Spread in a dish or plastic container. (I couldn't find a square dish and have to make do with a round plastic one). Refrigerate uncovered for at least 3 hours till firm (I've not read this part carefully and had covered it whilst refrigerating it overnight. not sure whether it make any difference..
2. To prepare batter, mix water, flour, salt and baking powder together. Cut the milk into small pieces and coat each piece with the batter mixture before frying them till golden brown.
3. Serve whilst hot.