Ingredients: 440ml unsweetened fresh milk, 70g cornstarch, 3 chicken eggs, 50g powdered sugar, 20g crispy frying flour, vanilla, cooking oil

Making:

• Sifting the flour: Put 50g of cornstarch and 50g of powdered sugar into a bowl and mix well with a whisk. Next, sift the cornstarch and sugar mixture to obtain a smooth powder.
• Mixing the flour and eggs: Separate the yolks and whites of two chicken eggs, keeping only the yolks. In the bowl of egg yolks, add 1 tablespoon of  vanilla extract and whisk  until the yolks and vanilla are well combined. Next, add 440ml of unsweetened fresh milk and the sifted cornstarch mixture to the egg mixture, stirring well until all ingredients are dissolved.
• Place the saucepan on the stove, add the egg and milk mixture, and cook over medium heat, stirring constantly until the mixture thickens and forms a stiff peak when you lift the whisk.

•  Spread a thin layer of cooking oil, then pour the cooked mixture into a bowl. Use a spoon to spread it evenly to create a smooth surface, and place it in the freezer for 2 hours.  Once the cake has hardened, remove it and use a knife to cut it into  small, bite-sized squares.

• Combine 20g of cornstarch and 20g of batter mix in a bowl. Beat the remaining egg in a separate bowl. Next, roll each dough ball in the cornstarch, then the beaten egg, and finally coat it with the batter mix.

• Place a pan on the stove and add enough cooking oil to completely submerge the patties. When the oil is hot, drop each patty into the pan and fry quickly over high heat until golden brown on all sides. Remove from the pan and drain the oil. Now you can enjoy them!