Deep Fried Milk

I’m always seeing videos of people making deep fried milk. It always looks so good, but I didn’t know if it would actually taste good.

IT TASTES AMAZING. I should’ve never doubted it.

The inside is so warm and creamy with a nice sweet milky flavour. And then the outside is so crispy. I love it.

A close up of the fried milk on a plate, with condensed milk on the side.

Video Tutorial

What is deep fried milk?

When I first heard about this, I was so confused. 

Milk….a liquid….THAT HAS BEEN DEEP FRIED ??? I was very confused.

Turns out it’s a popular Chinese dessert. It’s essentially milk that has been sweetened and thickened, then coated in breadcrumbs and fried.

It’s extremely easy to make and you don’t need a lot of ingredients for it!

Ingredients for the deep fried milk

Here are the ingredients you are going to need to make this:

  • Whole milk – In my personal opinion, whole milk is best to use. It will give you the creamiest, most flavourful results. But other kinds of milk will work too.
  • Granulated sugar – to sweeten the milk. Caster sugar works too, or just any sugar to be honest.
  • Corn flour – also known as cornstarch. This is being used to thicken the milk, and we’re also going to use some to coat the milk in, after it has set.
  • Vanilla extract – this is optional, fried milk usually doesn’t have vanilla in it. But I added it for extra flavour.
  • Eggs – we’re going to dip the set milk into this, so that the breadcrumbs can stick.
  • Panko breadcrumbs – to make the outside crispy.
5 pieces of the fried milk on a plate, with some condensed milk on the side.

Making the milk filling

The first thing we are going to do is make the milk filling.

Making this is simple, you just need to heat the milk, sugar, corn flour and vanilla together until it thickens. You’re looking for it to be a custard like consistency.

Here are a few tips:

  • Keep the heat on medium– waiting for the mixture to thicken might take a while, but don’t try increasing the heat to speed up the process. The milk can end up burning so don’t rush it.
  • Constantly stir – again we don’t want the milk to burn, so don’t walk away from your pot. You want to constantly stir the mixture as it cooks.

Leaving the filling to set

So after you have made the filling, add it into a small tin or container, then you need to leave it to set up completely, in your fridge.

This is the longest part of the recipe. It will take around 2-3 hours for the filling to set. I just left it in my fridge overnight.

You won’t be able to cut the filling into pieces if you don’t leave it to set. So make sure to let it set completely.

The milk filling inside of a rectangle container.

The coating

From what I’ve seen, there are 2 ways to coat the filling.

I’ve seen people dip the filling in flour, then eggs and then breadcrumbs.

Then I’ve also seen people make a batter, dip the filling into this, then add it into some breadcrumbs.

The second way will probably give you a much crispier coating, but I went with the first way. Just because it’s a little easier.

So for the coating, all you need is some corn flour, plain/all purpose flour works too, but I just used corn flour since we’re already using this in the filling.

Then you’ll also need 2 eggs and some breadcrumbs. I recommend using panko breadcrumbs, it gives the best crunch and colour.

The milk filling after it had been cut into pieces and coated with breadcrumbs.

Frying the milk

When it comes to frying the milk, I recommend putting your coated piece in the freezer for a bit. It just makes it easier to fry.

You don’t need to leave them in there for long, 10-15 minutes is good, just leave them in there whiles your oil heats up.

When it comes to frying, you want to fry them in oil that is at 180c. Just fry them until the outside is golden brown and crispy on all sides.

ALSO try not to overcrowd your pot, fry them in batches if you need too.

How to check if the oil is ready without a thermometer 

The exact temperate of the oil when frying these isn’t a huge deal. If you don’t have a thermometer, don’t worry.

Just sprinkle a few breadcrumbs into your heated oil. If the breadcrumbs start gently bubbling, the oil is ready. You can start adding the coated milk pieces into it.

If the breadcrumbs are not bubbling, the oil is not ready yet.

On the other hand, if the breadcrumbs start aggressively bubbling, the oil is too hot. Turn the heat off and let the oil cool for a few minutes.

Serving these

From the videos I’ve seen, a lot of people eat deep fried milk dipped in condensed milk. So this is what I did.

The condensed milk added nice extra sweetness which I liked.

I LOVE condensed milk, I would dip everything into it if it was more socially socially.

But you can also just dust some icing/powdered sugar on top of them, or just eat them plain. They are great on their own.

Here are some other recipes I posted, I think you should try these too:

Deep Fried Milk

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  • For the filling:
  • 800ml whole milk

  • 140g granulated sugar

  • 80g corn flour

  • 2 teaspoons vanilla extract (optional)

  • For the coating:
  • 80g corn flour

  • 2 eggs, lightly beaten

  • 80g panko breadcrumbs

  • Extras:
  • Vegetable oil, for frying

  • Some condensed milk, to serve with the fried milk (optional)


  • Making the filling:
  • Start by greasing and lining a small tin or container. The exact size doesn't matter, use whatever you have. Just make sure it's not too big, otherwise your fried milk will be very thin.
  • In a pot, add the milk, sugar, corn flour and vanilla. Mix all this together.
  • Place this pot onto medium heat and heat, whiles constantly stirring, until the mixture thickens. You want it to be a custard like consitency.
  • Pour this into your tin/container, spread it out, then add some cling film on top making sure that the cling film is touching the surface of the mixture.
  • Leave this in the fridge to set. This will take about 2-3 hours, or instead you can just leave it in there overnight.
  • Coating the milk:
  • Once the milk filling has set, take it out of the container and cut it into pieces. You can cut them into whatever sizes you want.
  • Get one piece of the filling, dip this into the corn flour, then the eggs, and then the breadcrumbs. Repeat this with the rest of the pieces.
  • Place these onto a tray and leave in the freezer whiles your oil heats up.
  • Frying the milk:
  • You want to fry these in oil that is around 180c. Just deep fry them until golden brown and crispy on all sides.
  • Once fried, leave them on a wire rack so that the excess oil can drain off.
  • Now they're done, serve them warm with some condensed milk and enjoy!