Preparation Instructions

1. Pour the milk into a small pan and sift in the cornstarch and sugar.
2. With a balloon whisk, whisk everything together until combined and bring the milk to a gentle simmer on low heat. Stir continuously until the mixture starts to thicken, then cook for another 3–4 minutes, until a thick paste. Remove from the heat.
3. Grease a 8 x 5in (20 x 12cm) rectangular baking dish or glass/plastic container with a little of the cooking oil and spoon in the milk mixture. Shake the dish or container from side-to-side a few times until the milk mixture is level, then smooth the top with a spatula. Ideally, the mixture should be about ½ in (1 cm) deep.
4. Cover and chill for 20 minutes, or until the milk mixture has set solid.
5. Turn out the solidified milk block onto a chopping board and cut into bite-sized pieces.
6. Put the flour in a shallow dish and whisk the egg in a bowl.
7. Put the breadcrumbs in a separate shallow dish. To breadcrumb the milk pieces, dust them first in the flour until lightly coated, then dip into the whisked egg.
8. Lastly, press them into the breadcrumbs until coated. Set aside.
9. Repeat until all the milk pieces are covered.
10. Heat the cooking oil in a large frying pan on medium–high heat until hot.
11. In batches, add the crumbed milk pieces and shallow fry for 3–5 minutes, until golden brown and crispy, turning over halfway. (You can also do this in a deep-fat fryer, if you have one.)
12. Drain briefly on paper towels to remove any excess oil while you cook the rest of the pieces. The fried milk can be enjoyed as is or with a dusting of powdered sugar. Eat while still hot!