Bruneian-style Fried Milk

Ingredients

In this Bruneian adaptation of Leche frita, we incorporate local flavors and ingredients to create a unique twist. Instead of using traditional Spanish spices, we infuse the milk custard with pandan leaves, a fragrant ingredient commonly used in Bruneian cuisine. The pandan adds a subtle, aromatic note to the dish, enhancing its overall flavor profile. Additionally, we use rice flour in the batter to give the fried milk a lighter and crispier texture, which is preferred in Bruneian cuisine. We alse have the original recipe for Leche frita, so you can check it out.

• 500ml (2 cups) milk 500ml (2 cups) milk
• 2 pandan leaves 2 pandan leaves
• 100g (3.5 oz) granulated sugar 100g (3.5 oz) granulated sugar
• 80g (2.8 oz) rice flour 80g (2.8 oz) rice flour
• 40g (1.4 oz) all-purpose flour 40g (1.4 oz) all-purpose flour
• 2 eggs 2 eggs
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 50g, 25g
• Protein: 8g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk and pandan leaves. Heat over medium heat until the milk is hot but not boiling. Remove from heat and let the pandan leaves infuse for 15 minutes. Discard the leaves.
2. 2.
   In a mixing bowl, whisk together the sugar, rice flour, all-purpose flour, and eggs until well combined.
3. 3.
   Slowly pour the infused milk into the bowl while continuously whisking to avoid lumps.
4. 4.
   Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. This should take about 10-15 minutes.
5. 5.
   Pour the custard into a square or rectangular dish and spread it evenly. Allow it to cool completely, then refrigerate for at least 2 hours or until firm.
6. 6.
   Once the custard has set, cut it into squares or rectangles.
7. 7.
   In a deep frying pan or pot, heat vegetable oil to 180°C (350°F).
8. 8.
   Dip each custard piece into the batter, ensuring it is fully coated, and carefully place it into the hot oil. Fry until golden brown on all sides, approximately 2-3 minutes.
9. 9.
   Remove the fried milk from the oil and place it on a paper towel-lined plate to drain excess oil.
10. 10.
    Dust the fried milk with powdered sugar and serve warm.

Treat your ingredients with care...

• Pandan leaves — Make sure to bruise the pandan leaves slightly before infusing them in the milk. This will help release their aromatic flavors.

Tips & Tricks

• For an extra touch of flavor, you can add a pinch of cinnamon or cardamom to the custard mixture.
• Ensure the custard is completely chilled and firm before cutting it into pieces to prevent it from falling apart during frying.
• Serve the Bruneian-style Fried Milk immediately after frying to enjoy the contrast between the crispy exterior and the creamy interior.

Serving advice

Bruneian-style Fried Milk is best served warm. Arrange the fried milk pieces on a platter and sprinkle them with additional powdered sugar for an elegant presentation. You can also serve it with a drizzle of caramel sauce or a scoop of vanilla ice cream for added indulgence.

Presentation advice

To enhance the visual appeal of Bruneian-style Fried Milk, arrange the golden-brown fried milk pieces on a plate in a neat and attractive pattern. Dust them generously with powdered sugar to create an enticing contrast against the crispy exterior.