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Creamy Cantonese fried milk cubes with a golden crust offer a unique textural contrast. A fun family dessert or snack with rich, milky sweetness.
In a saucepan, whisk together whole milk, cornstarch, sweetened condensed milk, sugar, and salt until smooth before heating to prevent lumps.
Cook over medium heat, stirring constantly with a silicone spatula, until the mixture thickens to a pudding-like consistency and begins to pull away from the sides (about 7–10 minutes); remove from heat and stir in vanilla extract.
Transfer the milk mixture to a parchment-lined 8-inch square pan, smoothing the surface; let cool slightly at room temperature, then refrigerate until completely firm (at least 2 hours).
Cut the set milk into 1.5-inch cubes; coat each cube first in flour, then dip into beaten egg, and finally dredge in panko breadcrumbs, pressing lightly so crumbs adhere.
Heat vegetable oil in a deep pan to 340°F (medium heat); fry cubes in small batches for 2–3 minutes until golden, turning gently and monitoring temperature to avoid burning the crust.
Drain fried cubes on paper towels, let cool slightly, then serve warm or at room temperature.
