Deep fried milk jelly


500 grams milk

10 pieces rice paper

100 grams starch

80 grams white sugar

1 egg

200 grams breadcrumb

2 cups vegetable oil


1. Add 100 grams of starch and 100 grams cold water in a bowl, mix until even and smooth


2. Pour milk and white sugar in a sauce pan


3. Heat the sauce pan over low heat, bring to a boil


4. Once air bubbles appear, pour the starch mixture in the sauce pan


5. Stir constantly, until thickened


6. Grease a rectangular bowl with vegetable oil, pour the milk mixture in the bowl


7. Shake gently the bowl, remove air bubbles, cover the bowl with plastic wrap, put the bowl in the refrigerator to refrigerate for 1 hour


8. Crack the egg in another bowl, mix until even and smooth, set aside


9. Take out the rectangular bowl from the refrigerator, remove the milk jelly from the bowl


10. Slice the milk jelly into sticks


11. Immerse the rice papers in cold water for seconds, take out


12. Wrap each milk jelly with a piece of rice paper, until firmed


13. Put each milk jelly in beaten egg, until coated


14. Dredge each milk jelly in the breadcrumbs, until evenly coated


15. Put all the coated milk jellies in a dish


16. Heat a skillet over medium heat, pour vegetable oil in the skillet, heat the oil until shimmering, put the milk jellies in the skillet


17. Fry for 1 minute, until golden


18. Take out the milk jellies, drain


19. Done