I've always loved ordering Fried Milk (香炸鮮奶) whenever I go for dim sum. The crispy golden coating with the smooth, creamy milk filling is one of my favorite Hong Kong desserts.
After trying several recipes, I found that many use breadcrumbs, but I wanted to recreate the version commonly served in Hong Kong restaurants. This recipe uses a light batter instead, giving it a delicate, crispy exterior while keeping the inside soft and silky.
If you're looking for an authentic Hong Kong-style Fried Milk recipe, this one is surprisingly easy to make at home.
Ingredients
Milk Filling
- 500 ml whole milk
- 60 g cornstarch
- 50 g sugar
- 1 teaspoon vanilla extract (optional)
Batter
- 100 g cake flour
- 30 g cornstarch
- 1 egg
- 120–150 ml ice water
- 1 tablespoon vegetable oil (optional)
Instructions
Step 1 – Prepare the Milk Mixture
In a saucepan, combine the milk, cornstarch, and sugar. Whisk until the cornstarch has completely dissolved.
Cook over medium-low heat while stirring continuously.
As the mixture thickens, add the vanilla extract if using.
Continue stirring until the mixture becomes thick enough to leave visible trails when stirred.
Step 2 – Chill
Pour the thickened mixture into a parchment-lined or lightly greased container.
Smooth the surface with a spatula.
Refrigerate for at least 3–4 hours, or overnight for best results.
The milk mixture should be completely firm before cutting.
Step 3 – Cut
Remove from the container and cut into rectangular pieces.
Mine were approximately 2 x 5 cm.
Step 4 – Prepare the Batter
In a mixing bowl, whisk together the cake flour, cornstarch, egg, and ice water until smooth.
The batter should be thick enough to coat the milk pieces without being overly heavy.
Step 5 – Coat
Lightly coat each milk piece with cornstarch.
This helps the batter stick better.
Dip each piece into the batter until fully coated.
Step 6 – Fry
Heat oil to 340°F (170°C).
Carefully place each coated milk piece into the hot oil.
Fry for approximately 2–3 minutes, or until golden brown.
Remove and drain on a wire rack or paper towel.
Serve immediately while hot.
Tips
- Stir the milk mixture constantly to prevent burning.
- Chill the milk completely before cutting.
- Lightly dust with cornstarch before dipping into the batter.
- Don't overcrowd the pan while frying.
- Fried Milk tastes best when served immediately.
Frequently Asked Questions
Can I make Fried Milk ahead of time?
Yes. Prepare the milk filling one day ahead and refrigerate it overnight. Fry just before serving for the best texture.
Can I use low-fat milk?
Whole milk is recommended because it creates a creamier filling.
Can I air fry Fried Milk?
This recipe is designed for deep frying. Air frying will produce a different texture and won't be as crispy.
Why did my Fried Milk fall apart?
The milk mixture was likely not chilled long enough or wasn't cooked until thick enough.
Recommended Kitchen Tools
These are some of the tools that make this recipe easier to prepare:
- Digital Kitchen Scale
- Silicone Whisk
- Non-stick Saucepan
- Silicone Spatula
- Glass Storage Container
- Cooking Thermometer
- Parchment Paper
-
Cooling Rack
Storage
The uncooked milk filling can be refrigerated for up to 2 days before frying.
Once fried, Fried Milk is best enjoyed immediately while the coating is still crispy.
Final Thoughts
This Hong Kong-style Fried Milk recipe is one of my favorite homemade desserts. The crispy batter and creamy milk filling make it a wonderful afternoon snack or dessert that's surprisingly simple to prepare.
If you give this recipe a try, I'd love to hear how it turned out. Feel free to leave a comment below!
