Like most Chinese desserts, the sweetness is in this one is understated. It uses coconut milk, milk, sugar and corn starch cooked until thick and refrigerated until firm. Then coated with bread crumbs and deep fried. The cooked curd can be hard to work with if too soft, so using the freezer to temporarily firm it up is a good idea. When serving, add a fresh strawberry sauce and whipped cream, which really enhances the dessert.
Makes about 40 pieces or 10 servings
Prep: 20 minutes
Cook:20 minutes
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