Friday, July 30, 2010
Bet you thought they were fries....
I found this fried milk thing while searching for other stuff. I do believe that sometimes we find what we did not intend to search for, and it takes us away from our goal.
There is a Italian version called Crème Fritta, meaning cream fritters, usually a custard, coated in bread crumbs and deep fried. The Chinese version is just a milk pudding coated with a batter. I saw another crème fritta, with cream cheese , but it’s just cream cheese and cream, a bit too heavy think. Why not I combine both recipes??? Fried Milk with Cream Cheese!!!
Fried Milk with Cream Cheese Recipe
250gm cream cheese
1. Bring cream cheese to room temperature. Beat until it it smooth and free of lumps.
2. Mix cornstarch with 125ml milk, set aside and bring the rest of the milk to a boil with the sugar.
3. Pour some of the boiling milk into cream cheese. Stir. Add milk gradually to the cheese and mix till smooth.
4. Pour cornstarch mixture into(3). Mix.
5. Put milk mixture back into the saucepan/pot, on low heat cook until it thickens. Stir all the time to ensure bottom of pan doesn’t burn.
6. When milk mixture has thickened to a thick paste, pour into a very lightly greased (pour 1 tsp oil onto pan and swipe with a paper kitchen towel all around.) 9X9 square pan. You may use 8X8, just that it’ll be thicker. Both will work well.
7. Leave to cool down. It will harden to be a firm pudding. Chill in fridge until time of use.
*If your milk pudding is not smooth, don’t worry, just whack it with a pot blender.
~ the Batter (This is enough to fry half the pudding, if you intend to save the other half for tea the next day)
100gm rice flour
25gm all purpose flour
1 tsp baking powder
1/3 tsp salt
1 tsp sugar
185ml water (3/4 cup)
1. Combine everything together to form a batter.
2. Cut milk pudding into strips, or squares, as preferred.
3. Heat few cups of oil and dip each milk pudding into batter and deep fry until golden. Do this one at a time, cos the pudding is quite fragile.
4. Serve hot. You can serve this with a sprinkling of icing sugar or just plain like that.
Verdict: It’s good, that is if you’re a milk lover. Although the cream cheese taste is not that prominent, but it sure lent a creamy end to the fried milk.
Suggestion: I f you want to try this out, maybe try adding in some finely grated parmesan to the milk pudding. It has a stronger cheese taste and smell. I also think that I should put in some salt to the milk.
Take a guess whose hand is that?? Lydia or Lyanne's???
These puffier looking ones were made with a second batch of batter using more baking powder than the 1st. Those fried with 1st batch batter were the first 4 pics. The recipe I gave here is my 2nd batch recipe.