Crispy Milky Block

Combine full cream milk and corn flour. Mix well and set aside.

Pour ingredients (A) in a pot and place under medium heat, stir until sugar dissolved.

Turn to low heat, slowly add in the mixture of full cream milk and corn flour while stirring. Stir continuously until it thickens and forms smooth paste.

Pour the milk paste in a mould, let it cool to room temperature and refrigerate it in chiller for 2 hours to solidify into a milk block.

After that cut the milk block to 2½ inches rectangle.

Coat the milk block with SERI-AJI® Banana Fritter Flour, followed by beaten egg then bread crumbs.

Pre-heat the cooking oil to 80°C, deep-fry the milk blocks until golden and crispy. Ready to serve.