**The Delightful World of Deep-Fried Milk: A Sweet Treat from China**

In this episode, we're going to explore the fascinating world of deep-fried milk, a sweet treat that's gained popularity in recent years. We'll be making our own version of zha xian nai, a popular Chinese street food that combines the creamy texture of milk with the crispy crunch of fried batter.

As we begin our journey, I want to share my enthusiasm for this recipe. I'm excited to see how it turns out and if it lives up to my expectations. To achieve this, I'll be cutting and testing different layers to ensure they stay on the stick. The result is a delightful treat that's both sweet and savory.

To start, we need to prepare our ingredients. We'll be using milk mixture, flour, egg, corn starch, and a variety of spices including cinnamon and sugar. The milk mixture will be rolled into the flour to create a batter, which will then be coated in a layer of corn starch to prevent it from sticking. The egg will add a delicate texture to the batter, while the corn starch ensures that it stays crispy on the outside.

As we begin to shape our deep-fried milk, I'm impressed by how easily the batter takes hold. We're using a shallow fry method to prevent the milk mixture from becoming too greasy or soggy. The result is a delicate balance of textures and flavors that's both surprising and delightful.

Now, it's time to add the finishing touches to our deep-fried milk. A sprinkle of cinnamon sugar will give it a warm and inviting aroma, while also adding a sweet and crunchy texture to each bite. I'm excited to see how this will enhance the overall flavor and experience of our dish.

As we take our first bites, I'm thrilled to discover that our deep-fried milk is not only delicious but also remarkably versatile. The combination of creamy milk and crispy batter is both satisfying and addictive, while the addition of cinnamon sugar adds a delightful warmth to each bite. Whether you're in the mood for something sweet or savory, this recipe has it all.

One of the things that sets our deep-fried milk apart from other desserts is its unique texture. The combination of egg and flour creates a delicate balance between softness and crunch, while the corn starch ensures that the batter stays crispy on the outside. This contrast of textures is what makes our dish so delightful, adding a level of complexity to each bite.

As we continue to explore our deep-fried milk, I'm struck by how much it reminds me of other desserts like French toast and custard. The addition of cinnamon sugar creates a familiar warmth that's both comforting and inviting. Whether you're in the mood for something classic or adventurous, this recipe has something for everyone.

In the end, our deep-fried milk is a true delight that's sure to satisfy any sweet tooth. With its unique texture, creamy flavor, and crunchy batter, it's a treat that's well worth trying. So go ahead, give it a try, and discover the delightful world of deep-fried milk for yourself.

**Tasting Notes**

As we take our first bites, I'm struck by how much our deep-fried milk delights my taste buds. The creamy texture is both soft and smooth, while the addition of cinnamon sugar adds a delightful warmth to each bite. Whether you're in the mood for something sweet or savory, this recipe has it all.

The combination of egg and flour creates a delicate balance between softness and crunch, while the corn starch ensures that the batter stays crispy on the outside. This contrast of textures is what makes our dish so delightful, adding a level of complexity to each bite.

As we continue to explore our deep-fried milk, I'm struck by how much it reminds me of other desserts like French toast and custard. The addition of cinnamon sugar creates a familiar warmth that's both comforting and inviting. Whether you're in the mood for something classic or adventurous, this recipe has something for everyone.

**Conclusion**

In conclusion, our deep-fried milk is a true delight that's sure to satisfy any sweet tooth. With its unique texture, creamy flavor, and crunchy batter, it's a treat that's well worth trying. Whether you're a fan of Chinese street food or just looking to try something new, this recipe has something for everyone.

I want to thank Ruben for sending me this suggestion to make this recipe. His contribution is greatly appreciated, and I'm excited to share our experience with all of you. If you have any suggestions or requests, be sure to let me know via social media. Follow me on social media, like this video, and subscribe to stay up-to-date on my latest culinary adventures.

Thank you for tuning in, and I hope you enjoyed this episode as much as I did. Until next time, goodbye!

"WEBVTTKind: captionsLanguage: en(bright upbeat music)- Greetings my beautiful lovelies,it's Emmy and welcome back to my kitchen.Today I'm gonna be attemptingto make deep-fried milk,also known as fried milk.Have you ever heard of a thing?I had not until lovely Rubenshared a recipe with mevia Facebook message andtold me about fried milk.So when I was doing my research,I learned that fried or deep-fried milkis actually more of an international dish.It can be found in many differentcuisines, including Chinawhere it's known as zha xian nai.India they have a similarsweet dish called gulab jamun.In Italy they have somethingcalled latte dolce,and in Spain they have adish called leche frita.So today I'm gonna be attemptingtwo different versions.The first one beingthe one Ruben requestedfor the Chinese versionor the Sichuan stylecalled zha xian nai.And then the second one I'm gonna be doingis gonna be the Spanish versionit's gonna be called leche frita.And it's based on Kalen Reacts,who made this dish.And that recipe camefrom Scrumdiddlyumptious.I will put all the links to the recipesdown in the description.Now, if you don't know Kalen,Kalen is now part of the Ellen Showand he has these hilarious reactionsto different internet memesand recipes in particularincluding my 7-up salad videowhich if you haven't seenagain, I'll put the link down below.So the recipe that I'm gonnabe using for the Sichuan stylecomes from chinasichuanfood.com.And again, I will put the recipe linkdown in the description.So I did a little prep work last nightbecause it does requiresome refrigeration.So let me catch you up on those steps.So in a sauce pan with no heatyou're gonna combineone cup of coconut milk,a quarter cup of milk,three tablespoons of corn starchand three tablespoons of sugar.And you're gonna whisk this altogetherso there are no lumpsand the corn starch is completely combinedand the sugar is dissolved.Then you're gonna turn on the heatand stir in one direction,the recipe says,until this thickens up.You don't want thetemperature to be too hototherwise you could get lumps.So then you're gonna pour your mixtureinto a greased rectangular containerand place that in the refrigeratorand allow it to cool for a few hours.So for the leche frita, theSpanish version of fried milk.So in a small sauce panyou're gonna combine eight ounces of milkwith about a two inch piece of lemon peela half a cinnamon stick, ora pinch of ground cinnamon.And we're gonna simmerthis on a low temperaturefor about five minutes.One half ounces of sugar,we're gonna stir thisto make sure the sugaris completely dissolved,then we're gonna removethe cinnamon stick,remove the lemon peel.So we're gonna take four ounces of milkand combine that with twotablespoons of corn starch.The reason why we're doing thatis we're trying to avoid lumps.If you were to just put the corn starchinto the hot mixture, youwould get a ton of lumps,and then adding that to the hot milk.So we're gonna keep this up on medium lowuntil it's nice and thick.And then you're gonna pour thisinto a butter to container.Place it in your refrigeratorand allow it to cool for several hours.I've got both versions here.So let's do the Sichuan style firstsince this is a recipethat Ruben requested.And kind of get some air in there,there it goes.(suspenseful music)Ooh, little gluier than I expected.So that didn't come out very smoothly.So we were supposed to be able to cut thisand then we're gonna bread it.But this is very, very gushy.Look at this.That is not gonna be fryable.So what I'm gonnaattempt to do is cut thisand place this in the freezerand see if that makes any difference.(suspenseful music)Oh, look, it's not even transferrable.Oh my gosh, this is so disappointing.So with this other batch,I'm going to microwave thisand see if I need to cook it longer.It looked very thickin the sauce panbut maybe I didn't cook it long enough.It just said to stir in onedirection until thickened.Okay, I'm having vinegar pie flashbacks.Did you see that fail?Yeah, if you didn't andyou wanna see more Emmy,you know, attempts at things,you should check that out.Microwave actually works really wellcause you can kind ofjust use incremental heat.And this is significantly thickerthan it was when I wascooking it on the stove.Now, I've got myself anotherdish here, I've butter itand I'm gonna pour this into hereand we'll see what happens.I'm gonna go blast thisin the refrigerator.I mean freezer.Alrighty, so let's hope the other versioncomes out a little bit better.So this is the leche frita.Ready, here we go.Oh, look at that.(sighs)Much betterOkay, don't speak so soon though.So look at that beautiful jiggle.So cut this into pieces.This too could have been cooked, I thinka little bit thicker.Look how soft this is,not as soft as the other,but look, look how soft that is.So in the other video,they showed skewering this.I'm not even gonna attempt skewering thatcause it's not gonna stay on the stick.Look, that's not gonna stay on the stick.So again, the instructionsaid cook till thick,but didn't say how thick.So this is a Scrumdiddlyumptious recipe.And they said to combinethe starch with some milkand then add that mixtureto your heated milk.It did not say to cook it.I went ahead and cooked it.And even, so this is not nearlyas thick as it needs to be.Just like the other one,I've went ahead and cook thisa little bit longer in the microwave.I gave it about two minutesand it is much thicker.And I'm gonna pour that in thereand then cool this off.Now I'm gonna place this onein freezer to cool it off.Not gonna freeze it completely,I just want this to cool off.(suspenseful music)Our milk mixtures have been cooling,let us now see if theyare at the consistencywhere I can cut them.Let's go find out.So,this one.Oil heating up here.I'm getting it up toabout 325, 350 degreesjust using vegetable oil.And here is my coconut mixture.Looks definitely more solid.We'll pull it back fromthe edge a little bitjust to get some air underneath itand let's it come out.Okay (cheers),much better.In half, oh yeah.Much better.It's actually sliceable, oh yes.Oh yes,I love it, do not ever give up.Don't give up.So what we're gonna do istake our little milk pieceand roll it in some corn starch.Tap off the excessand that's gonna help the egg adhere.And then pop that intothe panko breadcrumbs,gently roll in there.So we're gonna do that withall of the milk pieces.Okay, so let's go ahead andplace our milk into the basketand plunge them in.Here we go.Alrighty, there they go,♪ I'm frying milk ♪♪ Deep frying milk ♪♪ Deep frying milk ♪♪ Deep frying milk, yeah. ♪Crazy, right?Crazy.Make sure you don'thave your oil up too hotbecause panko is quite thin,this kind of breadcrumband we don't want them to burn.Let's take a peak,looking very nice.So failure once again is a good thing,although it is a toughpill to take sometimes,but failure we must, fail we must.(soft music)So here they are finally, mypieces of the deep-fried milk.I can't wait to taste these.They turned out beautifully.Yes, victory is so sweet.So let me open it upso you can see what it looks like inside.Look at that.Alrighty, here we go.(in foreign language)Oh, that's actually really nice.The outside, I hope you can hear,it's very crunchy and thin and lightand oily but doesn't feel greasy.The inside is hotand soft and oozy,not stretchy at all, like cheese.You might think it looks like cheeseor has a texture of cheese, not at all.It's puddingly soft and smoothand has a lovely flavor of coconut.And the level of sweetness is perfect.Just enough sweetness tomake it feel like dessertbut not so heavy that it makes the oilfeel even more kind of a gluttonous,but lovely, lovely dessert.Let's check on the leche frita versionand see if that one's readyto cut and fry up as well.And we can do a little taste comparison.Pull it away from the sides.Oh yeah, this one looks likeit's gonna be a lot betteras well.Look, just gonna pop right out, beautiful.So that is more theconsistency we're looking for,more like a jello.Feeling much better about this.I'm gonna cut this and see how we do.Oh yeah, definitely a much more sliceable.Taking a candy apple stick,I'm gonna impale this right here.Yes, I actually got it on the stick.Gentle as you got it in,yeah.We've got two on a stickand then two that are not.So rather than being a deep fry,this is gonna be like a shallow fry.We're gonna take our milk mixtureand roll it into some flour.Just plain all purpose flour.And just like the corn starchthis is gonna help the egg stick.Boing, boing, boing, boingI'm gonna roll it in the egg next.(sizzles)There we go.So happy to finally be at this stage.Get all four sides.So I'm gonna take this one off,put it on some paper towel to dry.We're going to finishit off by covering itwith some cinnamon sugar.So this is about a quartercup of cinnamon sugarwith about a teaspoon of cinnamon.And then roll it in cinnamon sugar.Oh yes,yes, yes, yes, yes.Okay, and it stayed on the stick.I'm so excited about this.(laughs)(bright upbeat music)Alrighty, so we've come to myfavorite part, the tasting.And I'm so pleased that I got this to workand I even got it to stay on the stick.Yes,yes, yes, yes.So let's go ahead and taste this.This is already starting to peak throughso I better go ahead and taste itbefore it slits all the way down.Here we go.Itadakimasu!Now, this one elicits moreof that milky kind of flavorand texture than the other one.The first one tasted much more of coconutbecause it was mostlymade out of coconut milk,while this one was made entirely of milk.So that shouldn't be surprising.The texture here is a littlebit different as well.This is softer, more puddinglike,while the other one hadmore of a texture of say,vanilla tapioca pudding.A little bit thicker in consistencyyet soft and smooth as well.But this one kind of hasmore of a meltier texturethan the first one anda stronger milk flavor.The cinnamon is very nice in here,it reminds me of horchata,has that combination oflike kind of a milky qualityalong with a cinnamon and sugar.This one's also a littlebit different texturally,on the outside you'vegot the batter of eggas opposed to the panko.So you don't have that kindof crispy, soft contrast.We have more of this eggycontrast, which is interesting.This is like a pudding meets French toast.You've got that combination ofcinnamon, sugar, eggy batteron the outside and a verysoft, supple, smooth,puddinglike consistency in the middle.That's warm, which is really nice as well.So let's compare thatwith the plain version.This one does not haveany cinnamon sugar on it.It's much more like a jelly.(slow music)It's actually surprisinglysweet on its own.I thought a lot of that sugarcame from the fact that werolled this in cinnamon sugar,but no, the actual milk partis actually quite sweet too.It's like a custard.But that little bit of egg on the outsideis very much like French toast,kind of eggy milky,very, very nice.I think I might actually like it betterwithout the cinnamon sugar.Well, I don't know.I don't know, it's hard tosay it's a bit of a toss up.They're both delicious,really great textures, warm.And of course it's been deep-fried.And in terms of zha xiannai, versus leche frita,both are absolutely delicious.I really love the texturalcontrast of zha xian nai,the big, big crunchand the coconut flavorsbut then I love thecinnamon sugar combinationwith this really kind of eggycustard French toasty-thinggoing on here.So delicious, wonderfullittle street food.There you have it, deep-fried milk.Thank you guys so much for watching.Big thanks to Ruben forsending me this suggestionto make this recipe.If you have anysuggestions or any requestsbe sure to let me know via social mediawhat you'd like to seeor leave me a comment down below.And yeah, thank you guys somuch as always for tuning in.I hope you guys enjoyed that one.I hope you guys learned something.Please share this video with your friends.Follow me on social media.Like this video and subscribeand I shall see you in the next one,Tuloo, take care, bye.(bright upbeat music)♪ I'm so happy that this turned out ♪♪ I'm so happy ♪Yes.\n"