Fried Milk ( Taiwanese street eat)

                                         Crispy,  taste best when it is still hot.

you can pan fry it too.

or, you can eat it this way without fried...
top with a bit of vanilla ice cream, drizzle with condensed milk, finely grounded peanuts, some dessicated coconut.

Recipe: Taiwan Duck
Ingredients
1 mug milk ( your coffee mug size)
2/3 mug corn flour
1/3 mug white sugar
2 egg whites (large eggs)
1 tbsp rice flour
A pinch of salt

To pan fry:  just spread some plain flour and mix well onto the Fried milk for frying.
To deep fry:  mix 3 or 4 tablespoons plain flour with a little water in a small bowl as batter (see pic below)



Method
1.   Place all ingredients (except egg whites) in a large saucepan, constantly stirring over medium low heat.  When mixture gets thicker, add in egg whites and continue to stir vigorously until mixture become thickened ( like the consistency of toothpaste).
2.  Spoon and fill a greased square bowl ( for a nicer clean cut later).  Store in the fridge to set for about 3 hours.
3.  Cut them into squares and deep fry it.

egg whites, corn flour, sugar, pinch of salt, milk, flour ( for deep frying)

stir and cook until it gets thickened 

let it set on a square pan for nicer clean cut later.
( it was too late for me to realise that, haha)

ready to deep fry it

so tasty indeed.