Imagine biting into a golden-brown, crispy exterior that gives way to a soft, pillowy interior, then gets transformed by a luscious drizzle of sweet condensed milk. This Chinese street food delicacy is about to become your new obsession! Fried Mantou with Condensed Milk is not just a recipe—it's a culinary adventure that bridges traditional comfort food with indulgent dessert-like pleasure, guaranteed to make your taste buds dance with joy.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 2 servings
Ingredients
- 4 mantou (steamed buns)
- Oil for frying
- Condensed milk for drizzling
Instructions
- Remove the mantou from packaging and let them sit at room temperature for about 5 minutes to ensure even cooking.
- Cut each mantou in half horizontally, creating two equal pieces per bun. This will help them cook more evenly and create a crispy exterior.
- Heat a large non-stick skillet or frying pan over medium heat. Add enough oil to cover the bottom of the pan, approximately 1/4 inch deep.
- Once the oil is hot (around 350°F/175°C), carefully place the mantou halves cut-side down into the oil. Ensure they are not overcrowded in the pan.
- Fry the mantou for 2-3 minutes on each side, or until they turn golden brown and develop a crispy, slightly crunchy exterior. Use tongs to carefully flip them.
- Remove the fried mantou from the oil and place them on a paper towel-lined plate to drain excess oil and help maintain their crispiness.
- Transfer the fried mantou to serving plates, arranging them with the golden-brown side facing up.
- Drizzle generous amounts of condensed milk over the warm fried mantou, ensuring each piece is well-coated.
- Serve immediately while the mantou are still warm and crispy, allowing the condensed milk to slightly melt and create a sweet, rich coating.
Tips
- Temperature is Key: Ensure your oil is precisely heated to 350°F/175°C for the perfect golden-brown crispiness. Too cool, and your mantou will absorb excess oil; too hot, and they'll burn quickly.
- Don't Overcrowd: Fry mantou in batches to maintain oil temperature and ensure even cooking. Overcrowding leads to soggy, unevenly cooked buns.
- Room Temperature Matters: Let mantou sit out for 5 minutes before frying to prevent temperature shock and ensure uniform cooking.
- Draining is Crucial: Use paper towels to remove excess oil, keeping your mantou crisp and not greasy.
- Serve Immediately: Condensed milk is best when drizzled over warm mantou, allowing it to slightly melt and create a luxurious coating.Pro Tip: For extra indulgence, experiment with different condensed milk brands or add a sprinkle of toasted sesame seeds for added texture and flavor!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
