1-Step 1: Prepare the Milk Mixture Start by grabbing a medium pot and combining your corn starch, milk, condensed milk, sugar, and vanilla extract. It’s important to whisk these ingredients together before turning on the heat to prevent any lumps from forming. Once everything is well combined, place the pot over medium heat. Now comes the most important part: continuous whisking. You’ll want to keep that whisk moving the entire time to ensure a smooth, lump-free custard. As the mixture heats up, you’ll notice it gradually thickening. This process typically takes about 5-6 minutes of thickening once it starts to bubble gently. The mixture should coat the back of a spoon and have a pudding-like consistency when it’s ready. Remove the pot from heat once your mixture has reached that perfect thick consistency. Let it cool for just a minute or two while you prepare your container.

2-Step 2: Set and Chill the Custard Line a 6×6 or 8×8 inch container with parchment paper, leaving some overhang on the sides for easy removal later. Pour your thickened milk mixture evenly into the container, smoothing the top with a spatula if needed. Cover the surface directly with the leftover parchment paper and place a lid on top. This covering step is crucial because it prevents moisture from forming on the surface of your custard. Any condensation that gets trapped can make the mixture watery and difficult to work with during frying. Place the container in the refrigerator for at least 4 hours, though overnight chilling yields the best results for a firm, sliceable texture.

3-Step 3: Cut the Custard Pieces Once your milk mixture has chilled completely and is firm to the touch, it’s time to cut it into pieces. Remove the top layer of parchment paper and place a cutting board over the container. In one swift motion, flip the container upside down onto the cutting board. Gently lift the container away and peel off the remaining parchment paper from the back of the custard. Using a sharp knife, cut the custard into rectangular pieces about 2 inches long and 1 inch wide. Try to make your cuts clean and even so each piece fries at the same rate. If the knife starts to stick, you can dip it in warm water between cuts.

4-Step 4: Prepare the Batter While your oil heats up, make the batter by combining corn starch, rice flour, baking powder, salt, ice cold water, and oil in a mixing bowl. Whisk everything together until completely smooth and free of lumps. The batter should have a thin, pourable consistency that will coat the back of a spoon but still drip off easily. The ice cold water is key here because the temperature difference between the cold batter and hot oil creates steam during frying, resulting in a lighter, crispier coating. Rice flour is preferred over all-purpose flour for an even lighter texture, but both work well. For extra crispy results, you can try the alternative coating method: dip each milk piece first in flour, then in beaten eggs, and finally roll in panko bread crumbs. This three-step coating creates a thicker, crunchier exterior that some people prefer.

5-Step 5: Fry to Golden Perfection Heat your corn oil to 350°F in a deep pan or pot. A deep-fry thermometer is helpful for maintaining the right temperature, but you can also test the oil by dropping in a small bit of batter. If it sizzles immediately and rises to the surface, your oil is ready. Dip each milk piece gently into the batter, allowing any excess to drip off, then carefully lower it into the hot oil. Work in small batches of 3-4 pieces at a time to avoid overcrowding, which can cause the oil temperature to drop and result in greasy, undercooked pieces. Fry each piece for 2-3 minutes, turning occasionally, until they reach a beautiful golden brown color on all sides. The exterior should be crispy and the inside warm and melty.

6-Step 6: Drain and Serve Remove your fried milk pieces from the oil using a slotted spoon or tongs and place them on a paper towel or wire rack to drain excess oil. Let them cool for just a few minutes before serving. The inside will be hot, so give them enough time to be enjoyable without burning anyone’s mouth. Just before serving, dust generously with powdered sugar for that classic sweet finish. Your fried milk is best enjoyed warm when the contrast between the crispy exterior and creamy interior is at its peak.