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Ingredients:
| 1/2 | cup (55 g) | cornstarch |
| 3/4 | cup (150 g) | sugar |
| 2 | cups (500 mL) | MAGNOLIA PURE FRESH MILK |
| 1/2 | cup (60 g) | MAGNOLIA ALL PURPOSE FLOUR |
| 2 | pc (50 g) | MAGNOLIA BROWN EGGS, beaten |
| 1 | cup (65 g) | Japanese breadcrumbs |
| 2 | cups (500 mL) | cooking oil |
Procedure:
1. In a saucepan, whisk together cornstarch and sugar. Mix well and then add milk.
2. Heat milk mixture over medium to low heat while whisking continuously.
3. When mixture thickens, transfer to a 9x9-inch lightly oiled pan. Allow it to cool.
4. After it has cooled, place in the refrigerator for 1-2 hours until firm.
5. When set, cut into 16 pieces.
6. Dredge each piece in flour, dip in egg then coat with breadcrumbs.
7. Heat oil and fry breaded milk for 1 minute on each side or until lightly golden. Drain excess oil on paper towels.
Makes 8 servings
(Yield: 16 pieces/2 pc per serving)
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