Resepi Susu Goreng Fried Milk Recipe

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Ya betul. Balik-balik post makan. But honestly, this one's important because I keep losing my favorites. I'll bookmark a tried-and-tested recipe, but then it gets buried somewhere on some platform entah mana-mana. When I want to make it again, I can't find it and end up with a totally different recipe. So, here it goes on the blog for easy reference.
Susu Goreng: Air-fried (with & without coating) vs. Deep-fried (the winner!)
This time, I'm sharing my absolute favorite Susu Goreng recipe. I'm not even sure where this dessert originated – China ke, Mexico ke, Italy? Who knows 🤷🏻‍♀️ But what I do know is that the pudding-like milk filling is incredibly soft, creamy, and sweet, all encased in a golden, crispy panko crust.

You'll find many versions out there (some with lemon zest, some with cinnamon, even egg and non-egg recipes), but at its core, it's simply milk, cornstarch, and sugar. For the coating, you'll need panko breadcrumbs and egg. That's it. For a lil bit of rasa atas-atas twist, I added a touch of vanilla essence (real one) for that "extra mile".
The crumbing station: Maybe coated with crushed cornflakes for that extra crunch? Yes! I should definitely try that next.
Prepare the Milk Pudding:Combine all the ingredients for the milk pudding in a saucepan.Use a whisk to mix everything until there are absolutely no lumps. If you're worried, you can even strain the batter through a sieve to ensure ultimate smoothness!Place the saucepan on your stove and cook over medium-low heat. Keep whisking continuously! It might feel like nothing's happening at first, but stick with it. You'll soon feel a gentle resistance as the mixture starts to thicken. Continue cooking and whisking until it reaches a thick, pudding-like consistency.Pour this warm pudding mixture into a container that you've lightly sprayed with non-stick spray beforehand. I used a 6 x 3 inch container, but a glass dish works perfectly too.Smooth the top with a spatula to create an even surface.Chill the Pudding:Carefully transfer your pudding container to the fridge.Let it chill for at least 3-4 hours, or even better, overnight. This is crucial for it to set properly!Cooking MethodOnce chilled, it's time to unmold. Gently loosen the edges of the pudding with a knife or spatula. Then, carefully turn the mold upside down onto a cutting board – the pudding should plop right out.Now, cut the pudding into your desired size and shape. Cubes or rectangles work great!In one small bowl, prepare an egg wash (just a whisked egg). In a shallow platter, spread out your bread crumbs (panko works best for that extra crunch!).If using an air fryer, preheat it to 350°F (180°C) for 5 minutes.Dip each milk pudding piece into the egg wash first, letting any excess drip off.Then, roll it generously onto the bread crumbs, making sure all sides are beautifully coated. Repeat this process for all your pudding pieces.Make sure your oil is hot (around 350-375°F or 175-190°C) and deep enough to submerge the pieces.Carefully lower the coated milk pudding pieces into the hot oil.Deep fry for just 1-2 minutes until they turn a beautiful golden color. They cook super fast!Or, if you prefer the "healthier" version, use air-fryer:Lightly spray the basket of your air fryer with some non-stick spray.Arrange the coated milk pudding pieces in a single layer in the basket. Don't overcrowd them! You might need to air fry in batches.Give them another light spray with cooking oil on top.Air fry at 350°F (180°C) for 5 minutes.After 5 minutes, check if they've turned a lovely golden brown. If not, continue air frying for another 2-3 minutes, checking frequently.Once golden, flip them over and air fry for another 3 minutes, or until both sides are perfectly golden and crispy.To Serve:Serve immediately when they're still warm and gloriously crispy! That's when they're at their absolute best

Storage:These are definitely best enjoyed on the same day. However, if you happen to have any leftovers (which is rare in my house!), transfer them to an air-tight container and store them in the fridge for about 2-3 days.Do not freeze them, as it will sadly change the lovely texture of the pudding.When you're ready to enjoy them again, simply reheat them in the air fryer at 320°F (160°C) for about 5 minutes or until they're crispy on the outside once more.Garnish:For a simple and elegant touch, just sieve some icing sugar on top before serving. That's it – pure deliciousness

So there you have it; my tried-and-tested Susu Goreng, now safely tucked away here for all of us to enjoy whenever the craving strikes. Give it a try, and let me know in the comments if you added your own special twist (I saw a recipe with 30g instant coffee mix and a pinch of salt – haven't tried it yet!). Happy cooking, and may your snack time be filled with crispy, creamy goodness

P/S: Terima kasih sayang buatkan breakfast dengan bekal! ❤️

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