Main ingredient: Dutch dairy cow cheese milk 500ml

Seasoning: salt 5g, 70g of meta-sugar, 1 cup of cornstarch, 100g of blended oil

Practice:

1. Put milk, cornstarch and sugar into a pot to mix into a milky paste with no powder, stirring and cooking over medium-low heat until thickened and solidified, and then remove from the heat.

2. Pour it into a container and smooth it out, put it in the refrigerator and freeze it into a frozen custard (you can put it in the freezer for a quicker time) (if you are afraid of sticking to the plate, you can put some oil on it first or lay a plastic wrap underneath it).

3. Cut the frozen custard into small rectangles.

4. Mix self-rising flour with 3/4 cup water, a pinch of salt and oil to make a crunchy paste, and dip the custard into the crunchy paste.

5. Deep fry on medium heat until golden brown.