Fried Milk (Zha Xian Nai)

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 3 hours 25 minutes (includes freezing)

Servings: 4 (makes about 12 blocks)

Country of Origin

China (Guangdong / Shunde District)

Description

A mind-bending culinary classic. It consists of sweet milk custard that is solidified, sliced into thick rectangular logs, coated in an airy, feather-light batter, and deep-fried. The result is a hot, crunchy exterior holding a meltingly soft, warm, and creamy milk core.

Presentation & How It's Eaten

Served piled high on paper towels, dusted lightly with sugar or served with condensed milk for dipping. Eat them immediately while hot so the core stays molten.

Ingredients

The Milk Solid Core:

• 250ml whole milk

• 35g cornstarch

• 30g granulated sugar

• 1 tbsp condensed milk

The Crispy Batter:

• 70g all-purpose flour

• 30g cornstarch

• 1 tsp baking powder

• 100ml ice-cold water

• 1 tbsp vegetable oil

• Vegetable oil (for deep frying)

Step-by-Step Directions

1. Thicken Custard: In a saucepan, whisk the cold whole milk, 35g of cornstarch, sugar, and condensed milk together until smooth. Place over medium-low heat and cook, stirring constantly with a spatula. Within 3 to 5 minutes, it will suddenly thicken into a dense, smooth paste.

2. Mold and Freeze: Line a small rectangular container with plastic wrap. Spoon the thick milk paste into it, smooth the surface flat, cover, and freeze for 3 hours until completely solid.

3. Mix Batter: Whisk the flour, 30g of cornstarch, baking powder, ice-cold water, and 1 tablespoon of oil together into a smooth batter. It should be thick enough to coat a spoon.

4. Slice Milk Blocks: Turn the frozen milk brick out onto a cutting board and slice it cleanly into 12 identical rectangular logs (about 2 inches long). Keep them frozen until the oil is ready.

5. Heat Oil: Heat 3 inches of frying oil in a wok to 360°F (180°C).

6. Batter and Fry: Drop a frozen milk block into the cold batter, ensuring it is completely sealed with no bare spots. Lift it out and lower it immediately into the hot oil. Fry 3 to 4 blocks at a time for about 2 minutes, turning once, until the batter is a light golden-yellow and crispy. Drain on paper towels.

Cooking Tips

• Seal the Batter: Ensure there are absolutely no cracks or holes in the batter layer before dropping the milk blocks into the oil. If hot oil hits the frozen milk custard directly, the milk will instantly melt, blow through the crust, and splatter dangerously into the pan.

Nutrition Facts

(Estimated per serving of 3 blocks)

• Calories: ~230 kcal

• Total Fat: 9g

• Saturated Fat: 1.8g

• Cholesterol: 8mg

• Sodium: 70mg

• Total Carbohydrates: 32g

• Protein: 4g