Chinese Recipe : Deep Fried Soya Bean Milk Custard Balls
This is a Chinese vegetarian dim sum without milk and egg.
2 oz (56 g) cornflour
1.5 cups soya bean milk
1/4 cup coconut milk
1.5 tablespoons corn oil
2 tablespoons cornflour for dusting
1/2 wok hot oil for deep frying
1/2 teaspoon wine
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sesame oil
1 cup flour
1 tablespoon cornflour
1 teaspoon baking powder
1/2 cup water
1/4 teaspoon salt
2 tablespoons corn oil
Place the cornflour in a bowl to mix with 1/2 cup of soya bean milk and the coconut milk.
Heat a saucepan with 1 tablespoon of the oil. Sizzle the wine then bring the remaining soya bean milk to the boil. Season to taste. Stir in the cornflour and soya bean milk mix to bind into a paste.
Grease a square tray with the remaining 1/2 tablespoon of oil. Pour in the cornflour paste and leave aside to cool. Chill in the refrigerator for several hours until set.
Sift the flour, cornflour and baking powder into a bowl. Add the water and salt to stir well into a batter. Leave aside to prove for 30 minutes then blend in the oil and leave aside for another 30 minutes.
Remove the milk custard from the refrigerator to cut into squares. Dust with the cornflour then dip in the batter. Deep fry in the hot oil till golden. Drain and serve with spicy salt and tomato ketchup.