We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of
Vivian Chan
for
Food Network Kitchen
Recipe courtesy of
Vivian Chan
for
Food Network Kitchen
Watch how to make this recipe.
Hong Kong-Style Condensed Milk Toast
Getting reviews...
- Level: Intermediate
- Total: 20 min
- Active: 15 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 226
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 74 mg
- Sodium
- 125 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 226
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 74 mg
- Sodium
- 125 mg
Ingredients
Directions
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.
