Quick Leche Frita (Fried Milk) Recipe by angie
Quick Leche Frita (Fried Milk) Cooking Instructions 25 minutes 1 In a saucepan, add 1 cup of milk, the sugar, cinnamon stick, lemon or orange peel, and anise. Simmer over low heat to infuse the flavors, then bring to a boil and remove from heat. Strain the mixture and set aside for the final step. 2 In a bowl, add the other cup of milk, ground cinnamon, and cornstarch. Stir until the cornstarch is fully dissolved. 3 Pour the infused milk (strained) into the saucepan, remove the anise, and add the milk with cornstarch. Cook over medium heat. When it starts to thicken, lower the heat and stir until the mixture is firm. To check if it's ready, tilt the pan—if the mixture moves slowly, it's done. If it quickly covers the bottom, keep stirring until thicker. 4 Pour the mixture into a rectangular dish (this makes it easier to cut later). You can also use a glass container lightly greased with a few drops of oil to prevent sticking. Spread the mixture to about 1/2 inch thick. Cover with plastic wrap pressed directly onto the surface to prevent drying out. Refrigerate for at least 1 hour. I usually make it at night for the next day. 5 Cut into small squares. Coat each piece in cornstarch and then in beaten egg. Fry until golden, then drain on paper towels. Mix sugar and ground cinnamon, coat the fried pieces, and enjoy! 6 1 In a saucepan, add 1 cup of milk, the sugar, cinnamon stick, lemon or orange peel, and anise. Simmer over low heat to infuse the flavors, then bring to a boil and remove from heat. Strain the mixture and set aside for the final step. 1 In a saucepan, add 1 cup of milk, the sugar, cinnamon stick, lemon or orange peel, and anise. Simmer over low heat to infuse the flavors, then bring to a boil and remove from heat. Strain the mixture and set aside for the final step. 2 In a bowl, add the other cup of milk, ground cinnamon, and cornstarch. Stir until the cornstarch is fully dissolved. 2 In a bowl, add the other cup of milk, ground cinnamon, and cornstarch. Stir until the cornstarch is fully dissolved. 3 Pour the infused milk (strained) into the saucepan, remove the anise, and add the milk with cornstarch. Cook over medium heat. When it starts to thicken, lower the heat and stir until the mixture is firm. To check if it's ready, tilt the pan—if the mixture moves slowly, it's done. If it quickly covers the bottom, keep stirring until thicker. 3 Pour the infused milk (strained) into the saucepan, remove the anise, and add the milk with cornstarch. Cook over medium heat. When it starts to thicken, lower the heat and stir until the mixture is firm. To check if it's ready, tilt the pan—if the mixture moves slowly, it's done. If it quickly covers the bottom, keep stirring until thicker. 4 Pour the mixture into a rectangular dish (this makes it easier to cut later). You can also use a glass container lightly greased with a few drops of oil to prevent sticking. Spread the mixture to about 1/2 inch thick. Cover with plastic wrap pressed directly onto the surface to prevent drying out. Refrigerate for at least 1 hour. I usually make it at night for the next day. 4 Pour the mixture into a rectangular dish (this makes it easier to cut later). You can also use a glass container lightly greased with a few drops of oil to prevent sticking. Spread the mixture to about 1/2 inch thick. Cover with plastic wrap pressed directly onto the surface to prevent drying out. Refrigerate for at least 1 hour. I usually make it at night for the next day. 5 Cut into small squares. Coat each piece in cornstarch and then in beaten egg. Fry until golden, then drain on paper towels. Mix sugar and ground cinnamon, coat the fried pieces, and enjoy! 5 Cut into small squares. Coat each piece in cornstarch and then in beaten egg. Fry until golden, then drain on paper towels. Mix sugar and ground cinnamon, coat the fried pieces, and enjoy! 6 6 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crispy Baked Chicken Thighs Easy Beef and Broccoli instant Pot Whole CrockPot Chicken Zege👌 Special Buko Salad Crispy Baked Chicken Thighs Easy Beef and Broccoli instant Pot Whole CrockPot Chicken Zege👌 Special Buko Salad Creamy Cheese Spinach Dip Meat pie Easy Fruit Trifle#Seasonal Ingredients Fish pie Strawberry and banana milk shake Whole CrockPot Chicken Moimoi muffin Home made pasta, orecchiette, with broccoli Orange&pineapple Lemonade Alale da kunun gyada Creamy Cheese Spinach Dip Meat pie Easy Fruit Trifle#Seasonal Ingredients Fish pie Strawberry and banana milk shake Whole CrockPot Chicken Moimoi muffin Home made pasta, orecchiette, with broccoli Orange&pineapple Lemonade Alale da kunun gyada