Hong Kong-Style Condensed Milk Toast

Name: Hong Kong-Style Condensed Milk Toast
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 sandwiches
Cuisine: asian
Ingredients: 4 slices Chinese square white milk bread, about 4 1/2 inches square by 1/2 inch thick (see Cook's Note); 2 tablespoons creamy peanut butter; 2 tablespoons sweetened condensed milk, plus more for drizzling; Canola or vegetable oil, for frying; 2 large eggs; 2 tablespoons unsalted butter, at room temperature

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Level: Intermediate

Total: 20 min
Active: 15 min

Yield: 2 sandwiches

When you think of snacks, you might not think of toast. But in Hong Kong, you can find condensed milk toast with peanut butter on any cha chaan tang (café) menu--and it's served all day. Warm sweet and savory fried bread with an oozy and creamy filling is a delicious way to satisfy any craving, day or night.

Level: Intermediate

Total: 20 min
Active: 15 min

Yield: 2 sandwiches

Ingredients

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4 slices Chinese square white milk bread, about 4 1/2 inches square by 1/2 inch thick (see Cook's Note)

2 tablespoons creamy peanut butter

2 tablespoons sweetened condensed milk, plus more for drizzling

Canola or vegetable oil, for frying

2 large eggs

2 tablespoons unsalted butter, at room temperature

Directions

Watch how to make this recipe.

Special equipment:

a deep-frying thermometer

Lay the milk bread slices side by side on a cutting board. Spread 1 tablespoon of the peanut butter on each of 2 slices, reaching all the way to the edges. Spread 1 tablespoon of the sweetened condensed milk on each of the remaining 2 slices, reaching all the way to the edges. Sandwich each peanut butter slice with a sweetened condensed milk slice, filling-side in. Using a serrated knife, carefully trim the slightest edge of the crusts to make an even square.
Meanwhile, fill a medium saucepan with 1 inch of oil. Heat over medium heat until it registers 350 degrees F on a deep-frying thermometer. Prepare a large paper towel-lined plate.
Whisk the eggs in a shallow dish until well beaten. Submerge one of the sandwiches in the egg, turning until all sides are fully coated. Set aside on a clean plate. Repeat with the remaining sandwich. The egg should be mostly absorbed.
When the oil is ready, carefully transfer one of the sandwiches to the pan and fry until golden brown on the bottom, about 2 minutes. Flip and fry until the other side is golden brown, about 90 seconds more.
Transfer the sandwich to the prepared plate with a large slotted spoon and allow it cool slightly and the excess oil to drain off, about 30 seconds. Transfer to a serving plate and top with 1 tablespoon of the butter. Drizzle with additional condensed milk. Enjoy while warm. Repeat with the remaining sandwich and butter.

Cook’s Note

This recipe was developed with Chinese milk bread (called fong bao, which translates to square bread). It shouldn't be confused with Japanese milk bread, which is sliced thicker and won't work as well for this recipe. Chinese milk bread is available at local Chinese bakeries.