Ingredients:
For the filling (milk custard):
- 2 cups whole milk
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/2 tsp vanilla extract (optional)
For the coating:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/4 cup cold water (adjust as needed)
- Pinch of salt
For frying:
- Oil for deep frying
For garnish (optional):
- Powdered sugar
- Whipped cream
Instructions:
- Make the custard cubes:
- In a saucepan, whisk together milk, sugar, and cornstarch until smooth.
- Cook over medium heat, stirring constantly, until thick and creamy (like pudding).
- Stir in vanilla extract.
- Pour the mixture into a square dish lined with parchment paper.
- Smooth the surface and refrigerate for at least 3–4 hours (or until set and firm).
- Cut into cubes:
- Once firm, remove from the dish and cut into bite-sized cubes.
- Prepare the batter:
- In a bowl, mix flour, cornstarch, baking powder, salt, and cold water into a smooth batter (thicker than pancake batter).
- Fry the cubes:
- Heat oil in a deep pan (350°F / 175°C).
- Dip each custard cube into the batter, coat well, then gently place in hot oil.
- Fry until golden brown and crispy (about 2–3 minutes).
- Remove and drain on paper towels.
- Serve:
- Dust with powdered sugar.
- Top with whipped cream if desired.
- Serve warm for the best texture.
✨ Pro Tip: You can add shredded coconut, chocolate drizzle, or cinnamon sugar for extra flavor.
Would you like me to also give you a baked (healthier) version of this recipe instead of deep frying?
